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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From this week's Weekend magazine, Foodcourt column on Masalas and Gravies! Ingredients:
3 medium onions, chopped |
3 cloves garlic, chopped |
1/2 inch ginger, chopped |
1/2 cup tomato paste |
salt |
2 tablespoons yoghurt |
ghee |
water |
1 teaspoon cumin seed |
1 teaspoon coriander seed |
3 -4 dry kashmiri chilies |
7 black peppercorns |
3/4 teaspoon turmeric powder |
3 cloves |
Directions:
1. Dry roast the cumin, corriander, red chillies, cloves, peppercorns and turmeric on a frying pan/ a flat bottomed tava.
2. Grind with a little water to make a paste.
3. Heat ghee or oil in a pan.
4. Fry onions and garlic until golden in colour.
5. Add ground spices and ginger.
6. Fry until the oil begins to separate.
7. Add tomato paste, yoghurt and salt.
8. Keep frying, stirring continuously.
9. After a few minutes, add enough warm water to make a gravy.
10. Cook for 8-10 minutes.
11. Add your choice of vegetables/meat now and cook until the veggies/meat is tender and ready to eat.
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