INGREDIENTS
Kathal - 500gms
Aloo - 4 nug
Onion - 1
Chopped onion - 1
Garlic cloves - 4 - 5
Ginger - 1 inch piece
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Cumin seeds - 1 tsp
Black pepper - 3 - 4
Cinnamon - 1 inch stick
Cloves - 3 - 4
Salt - to taste
Oil - 1/2 cup
Chopped tomato - 1
Chopped coriander leaves - 1 tbsp
METHOD
Cut the kathal into pieces.Pressure cook kathal and aloo with one cup of water. After one whistle switch off the gas.Drain water and keep aside.
Peel the skin of potatoes and cut into pieces.Heat oil in a wok shallow fry the kathal and aloo pieces.
Blend the onion, ginger, garlic, cinnamon, cloves, pepper and jeera seeds to make a fine paste.
Heat oil in a wok.Add jeera seeds to crackle.Add chopped onion and saute till brown.Add masala past and saute for 4 - 5 mins.Add finely chopped tomato and cover it till oil starts separating.
Add kathal and aloo and saute for 4 - 5 mins.Add one cup of water and cover it.
Garnish with coriander leaves and serve with roti or rice.
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