When you are bored stiff of cooking the same things again and again..and again..what do you do?
I try a new recipe!
Fortunately, this one came out to be very tasty and for the keeps. The aroma of the curry cooking on the stove was mouth watering.
My hubby had 3 second helpings ;P
And now you know why I dont have pics of this one. I'll click them next time...promise.
Tamatar ka salan
For blanching tomatoes
Take 2 firm tomatoes and immerse them in boiling water. Remove from flame when the skin cracks. Drain water and remove the skin. Let it cool a bit. Keeping them joint at the base, make 2 cuts crossing each other.
For the gravy
You'll need:
1. Tomato-1
2. Cashews- 1 Tbsp, Steeped in water for 30 min.
3. Green chillies- 1
4. Ginger- 1" piece
5. Whole white pepper (Safed mirch)-5-6
6. Cloves (Lavang/laung)-2
7. Cinnamon (dalchini)- 1/2" piece
8. Black cardamom (badi elaichi)- 1
9. Musturd seeds (rai) -1/4 tsp
10. Cumin seeds (Jeera) - 1/4 tsp
11.Asafoetida (Heeng)- 1 pinch
12. Red chilli (Lal mirch) powder-1/4 tsp
13. Coriander (dhaniya) powder- 1/2 tsp
14. Turmeric powder- 1/4 tsp
15. Salt- 1/2 tsp or as per taste
16. Oil- 1 Tbsp
17. Milk (I used full cream)- 1 Tbsp
Let's start cooking:
Makes for 2 hungry people.
Tasty tips
1. Instead of using blanched tomatoes, you can use boiled potatoes, paneer or even tofu !
2. For a richer gravy, use cream instead of milk.
3. Perfect for a party, people will be marvelling at your cooking for days.
I try a new recipe!
Fortunately, this one came out to be very tasty and for the keeps. The aroma of the curry cooking on the stove was mouth watering.
My hubby had 3 second helpings ;P
And now you know why I dont have pics of this one. I'll click them next time...promise.
Tamatar ka salan
For blanching tomatoes
Take 2 firm tomatoes and immerse them in boiling water. Remove from flame when the skin cracks. Drain water and remove the skin. Let it cool a bit. Keeping them joint at the base, make 2 cuts crossing each other.
For the gravy
You'll need:
1. Tomato-1
2. Cashews- 1 Tbsp, Steeped in water for 30 min.
3. Green chillies- 1
4. Ginger- 1" piece
5. Whole white pepper (Safed mirch)-5-6
6. Cloves (Lavang/laung)-2
7. Cinnamon (dalchini)- 1/2" piece
8. Black cardamom (badi elaichi)- 1
9. Musturd seeds (rai) -1/4 tsp
10. Cumin seeds (Jeera) - 1/4 tsp
11.Asafoetida (Heeng)- 1 pinch
12. Red chilli (Lal mirch) powder-1/4 tsp
13. Coriander (dhaniya) powder- 1/2 tsp
14. Turmeric powder- 1/4 tsp
15. Salt- 1/2 tsp or as per taste
16. Oil- 1 Tbsp
17. Milk (I used full cream)- 1 Tbsp
Let's start cooking:
- Cut tomatoes, green chillies and ginger and grind it to a paste in a blender.
- Take a wok/kadhai and dry roast white pepper,rai, jeera, cinnamon and cloves.
- Drain the cashews, mix them with the roasted spice mix and black cardamom. Blend them with about 1 spoon of water.
- Pour oil/ghee in the wok/kadhai. Add Heeng and jeera. When jeera crackles and rises, stir in the tomato paste and cook in moderate flame for about a minute. Lower the flame a little and cook till the oil seperates on the sides.
- Now add the cashew spice mix and milk. Cook for another 3-4 minutes. Add water (as per your preferance) to adjust for the consistancy of the gravy and let it boil.
- Now add the blanched tomatoes and let it cook for 1 min. Don't overcook as they might become soggy. Just let the flavors seep in.
- Serve hot with roti, rice or any favorite bread.
Makes for 2 hungry people.
Tasty tips
1. Instead of using blanched tomatoes, you can use boiled potatoes, paneer or even tofu !
2. For a richer gravy, use cream instead of milk.
3. Perfect for a party, people will be marvelling at your cooking for days.
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