Serves 1
Directions
- 1In a hot pan, add oil and jeera.
- 2Add green chilies, dry red chilies, tej patta, dalchini, and big elaichi.
- 3Add almonds, chopped tomatoes, and salt to taste.
- 4Pour 1/2 glass of water.
- 5Mix well, cover, and cook for 5 minutes.
- 6Remove all whole spices and blend the mixture into a paste.
- 7In a clean pan, add 3 tbsp oil and a pinch of hing.
- 8Pour the prepared paste into the hot oil.
- 9Add 1 cup of water and adjust consistency.
- 10Add 1/4 tbsp haldi, 3/4 tbsp red chili powder, and 1/2 tbsp garam masala.
- 11Mix well until oil is released, then cover and cook for 5 minutes.
- 12In another pan, add 2 tbsp oil.
- 13Add 1/4 cup corn, 1/4 cup capsicum, and 1/4 cup tomatoes.
- 14Add salt to taste and 1/4 tbsp red chili powder.
- 15Sauté for 2 minutes.
- 16Add the sautéed vegetables to the prepared gravy.
- 17Garnish with 3 tbsp fresh malai.
- 18Garnish with 1 tbsp kasuri methi.
- 19Serve hot.
Ingredients
- 2 tbsp oil
- 0.5 tsp jeera
- 1 green chilli
- 5 dry red chilli
- 1 tej patta
- 0.25 inch dalchini
- 1 big elaichi
- 15 almonds
- 4 large tomatoes
- to taste salt
- 0.5 glass water
- 3 tbsp oil
- 1 pinch hing
- 1 cup water
- 0.25 tbsp haldi
- 0.75 tbsp red chilli powder
- 0.5 tbsp garam masala
- 2 tbsp oil
- 0.25 cup corn
- 0.25 cup capsicum
- 0.25 cup tomatoes
- to taste salt
- 0.25 tbsp red chilli powder
- 3 tbsp fresh malai
- 1 tbsp kasuri methi
Equipment
panlidspoon
Tips
- Highly addictive
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