Aloo Mattar Gravy Recipe

Ingredients:

Cooked Potatoes -3 (mashed)
Onion - 1 (chopped)
Cooked Green peas - 1/2cup
Green Chillies - 1 or 2 (chopped)
Salt to taste
Ghee/Oil - 1tbsp
Chopped Ginger - few
Curry Leaves & Coriander leaves - for garnishing
Gram dal - 1/2 tsp
Mustard seeds - 1/2 tsp
whole garam masala - few (as per wish)
Saunf - 1/2 tsp
kala jeera - 1/2tsp (karunjeeragam)
turmeric powder - 1/2tsp
methi leaves - few

Method to prepare Aloo Mattar Gravy:

1. Heat oil/ghee in a pan and add mustard seeds to crackle. Add jeera and fry it along with gram dal.
2. Add Ginger, whole garam masala and fry till it loses raw smell and then add chopped onion.
3. Mix turmeric powder with it and let it get fried till onion gets golden brown colour.
4. Now add the green chillies, curry leaves, saunf and make it to fry for few minutes.
5. Now add the cooked peas and potato and mix thoroughly so that it gets masala evenly. Add salt to taste.
6. Add little water to get gravy proportion and adjust salt. Crush methi leaves and add for additional flavour.
7. Let it cook for 5-10 minutes in simmer flame and mix well often.

Hot spicy aloo mattar gravy recipe is ready now. This is one of the best side dish for any variety of dosa, poori, chapati.

cookingly yours,
ram

Malai Kofta

Malai Kofta

Ingredients:

cashew/pista or almonds - 20gms
chopped green chilli - 2 piece

coriander chopped 1/4 bunch
coriander powder 2tbsp
fresh cream 1/2 cup
cumin powder 1tbsp
garam masala 1/2 tbsp
ginger garlic paste 1tbsp
grated boiled potato 1 cup
grated mix vegetable 1 cup
oil 2 tbsp
onion -2 no
paneer grated 1 cup
red chilli powder 1 tbsp
sahi jeera 1 tbsp
salt to taste
tomato 2no
turmeric 1pinch

Method:

1.Mash the potatoes, mixed vegetables, paneer and mix together. Add the spices to this mash and mix well. The resulting dough should be firm.
If not add some bread crumbs (only if you mess up) Season with salt.

2.Make this dough into balls and put 1/2 a tsp of the nuts and mix in the center of each ball. Roll into perfect rounds. Coat it with some cornflour or all purpose flour.

3.Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour. Drain on paper towels and keep aside.

4.For the gravy, first heat the 2 tbsps of oil in a deep pan and fry the onions till light brown. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders.

5.Heat oil add black cumin.Put this paste back into the pan and fry till the oil begins to separate from the masala.

6. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy.
Mix well. Season with salt.Bring the sauce/gravy to a boil and then reduce the fire to a simmer.

7.Add cream , If you don’t have cream add little milk and mix fast with out curdling and add finely grated paneer that will give good creamy texture. Gently add the koftas to this sauce/gravy and stop cooking .

Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.

cookingly yours,

ram

If you are interested in buying Quilling Earrings pls visit my website: http://www.quillkart.com