Alu Gobi Matar Carrot Masala - Supriya Bhat
INGREDIENTS
Onion 2
Garlic 10 12 flakes didn't
Tomato 1
Coriander powder 2 tsp
Chilli powder 1tsp or as per your taste
Garam masala 1 tsp
Turmeric powder a pinch
Coriander leaves 2-3 strands
Kasuri methi a pinch
Oil/ghee I used a combo of both
Cashew nuts 2-3( I didn't add today)
Milk - 1/2 cup ( 1 cup = 220 ml, the usual drinking tumbler. So around 110 ml)
Vegetables - Gobi alu matar gajar
We usually make it with paneer and mushroom
Today since fresh veggies were there at home, I tried them.
PROCEDURE
Heat oil/ghee
Add the powders - chilli, coriander, turmeric, garam masala.
Fry till the rawness evades. Take care not to burn.
Then add onions. Now this is tricky. After you ve roasted powders, its tough to determine to what extent the onions have been fried. So just saute them for 10-12 minutes continuosly.
Then add crushed garlic and saute.
When the aroma arises, add finely chopped tomato and fry for around 8 minutes. Ideally, the more the better.
Add coriander leaves and cashewnuts and saute for a while. Remove from flame and allow to cool for ten minutes.
Grind the masala with milk to form an even paste.
Add sufficient water. Bring to a boil and the boiled veggies. Simmer for a while.
Do not add too much water. Keep the consistency thick.
Enjoy the aromatic culinary delight.
INGREDIENTS
Onion 2
Garlic 10 12 flakes didn't
Tomato 1
Coriander powder 2 tsp
Chilli powder 1tsp or as per your taste
Garam masala 1 tsp
Turmeric powder a pinch
Coriander leaves 2-3 strands
Kasuri methi a pinch
Oil/ghee I used a combo of both
Cashew nuts 2-3( I didn't add today)
Milk - 1/2 cup ( 1 cup = 220 ml, the usual drinking tumbler. So around 110 ml)
Vegetables - Gobi alu matar gajar
We usually make it with paneer and mushroom
Today since fresh veggies were there at home, I tried them.
PROCEDURE
Heat oil/ghee
Add the powders - chilli, coriander, turmeric, garam masala.
Fry till the rawness evades. Take care not to burn.
Then add onions. Now this is tricky. After you ve roasted powders, its tough to determine to what extent the onions have been fried. So just saute them for 10-12 minutes continuosly.
Then add crushed garlic and saute.
When the aroma arises, add finely chopped tomato and fry for around 8 minutes. Ideally, the more the better.
Add coriander leaves and cashewnuts and saute for a while. Remove from flame and allow to cool for ten minutes.
Grind the masala with milk to form an even paste.
Add sufficient water. Bring to a boil and the boiled veggies. Simmer for a while.
Do not add too much water. Keep the consistency thick.
Enjoy the aromatic culinary delight.
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