Onion 1KG
Ginger
paste 50 G
Garlic
paste 50 G
Bay
leaf 8 G
Peppercorn 10 ML
Clove 10 G
Black
cardamom 10 G
Green
cardamom 10 G
Red
chilli powder 1 tbsp
Corainder
powder 2 tbsp
Turmeric
powder 1 tbsp
Cashewnut 50 G
Magaz 50 G
Curd 30 G
Corainder
fresh 50 G
Cream 50 G
Salt To taste
Oil 80 ML
PROCEDURE
1.
Divide onions equally. Chop half quantity of
onions and other half cut into slices.
2.
Deep fry the onion slices till golden brown
and blend them into fine paste
3.
Boil the cashewnuts and Magaz and blend them
well
4.
Make ginger and garlic paste.
5.
In a pot add oil and whole garam masalas
allow to crackle
6.
Add chop onion and cook till it gets to
golden brown color.
7.
Add ginger garlic paste and sauté it for
while.
8.
Add powdered spices and cook well. Now add
cashewnut and Magaz paste and cook.
9.
Remove the pot from flame and add curd,
whisking the gravy nicely so that curd should not split.
10. Add salt and brown
onion paste, cook well.
Finish the gravy with cream and chop coriander.
No comments:
Post a Comment