Showing posts with label Pallya / Sabzi / Curry. Show all posts
I cooked this curry for the first time and it came out so well that it's taste turned my stressed face to a smiley face :). I learnt this recipe from a TV show. My hubby too loved it a lot and as always I blushed to his complement :P
Preparation time: 10 mins
Cooking time: 20 mins
Ingredients:
Aloo /Potato – 2 medium
Capsicum – 2 medium
Onion – 2 medium
Tomato – 1 medium
Cashew nuts – 5 whole
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Ginger paste – ½ tsp
Garlic paste – 1 tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Pepper powder – ½ tsp
Mango powder – ½ tsp
Chili powder – 2 tsp (adj as per taste)
Salt to taste
Coriander to garnish
Method:
Cut potato to cubes and boil to al dente by. Cut capsicum & 1 onion into square and shallow fry capsicum for 4-5 mins.
Puree tomatoes along with cashew nuts & 1 onion
Heat a pan, add 2 tbsp of oil. Add mustard seeds. Allow to splutter. Add cumin and let it sizzle. Add cut onion and saute till transperent.
Add pureed tomato, onion & cashew mixture to the above sauted onion.
Add ginger-garlic paste & all above masalas and cook for 2 mins on medium flame. Add little water if gravy becomes too thick.
Now add boiled potato & fried capsicum and cook for 8-10 mins on a sim flame.
Garnish with cut coriander and serve with any of the Indian bread.
Happy cooking; Enjoy eating!
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Serves: 2
Preparation time: 15 mins
Cooking time: 15 mins
Ingredients:
Fresh fenugreek bunch - 3 no’s or 2 cups leaves
Toor dal - ¼ cup
Water - 1 cup
Onion - 1 small (finely chopped)
Green chili - 6 (ground to paste)
Garlic cloves - 4 (roughly crushed)
Mustard - ¼ tsp
Cumin - ½ tsp
Turmeric - ½ tsp
Salt - 1½ tsp
Oil
Method:
Thoroughly wash fenugreek leaf and keep aside. Wash toor dal too.
In a vessel add 1 cup water and washed dal and cook on a medium flame till Al dente.
In parallel while dal is cooking, place pan on flame and add 1 tsp of oil. As oil heats up, add washed fenugreek leaf and sauté till the water dries up and then transfer sautéed leaf to a plate.
Now take some dal in spoon and check if it’s cooked Al dente (It shouldn’t be overcooked. When you bite or pinch, it should cut and not get mushy). If so then put off the flame.
In a pan add 2 tbsp oil and let it heat. Add mustard seeds and as they splutter, add jeera/cumin seeds, Onion sauté till they turn transparent. Add chili paste, turmeric powder & salt. Sauté for few seconds
Add al dente cooked dal & then add fenugreek leaf. Pour 1 teaspoon of oil over leaf and then place crushed garlic. Now cover the pan and let it cook for 5 mins on low flame.
Serve with any of the Indian bread varities.
Happy cooking; Enjoy eating!
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