Tuesday, August 7, 2012

Potato Mutter Gravey!

A wonderful mouth smacking! gravy that goes heavenly with Roti, Chappati , Naan and Poori.
You get a touch of a 5 star hotel dish prepared at home

Preparation time : 30 min ; servers : 4 people

Peas (soak for 4-5 hrs ) - 1 cup
Potato - 2 big
Add salt and Steam/ keep it aside

To Grind:
cardamom - 1
aniseed (sombu) - 1/2 spoon (grind separately)

Tomatoes - 2 grind and keep aside

Ginger garlic paste - 1 spoon
Curd - 2 spoons
Garam Masala - 1 spoon
Chilly Powder - 1 spoon
Tastemaker - 1/2 cube
Salt - to taste

Butter - to cook ( 50 gms)
Cheese - 1 slice


Keep the hot tawa, add butter and once its diluted , add the ground onions mixture; Fry till it changes colour
Add Ginger garlic paste
Add ground tomatoes and fry till its cooked well

Now, add the steamed peas and potato and fry well

Now add garam masala, chilly powder, taste maker , salt and fry for 2-3 minutes

Add curd and cook for 2-3 minuted

now add excess water (steamed left over water) and allow to cook for some time

Cut cheese to thin pieces and layer them on top of this curry

Cook until the oil elute out and the gravy becomes semi solid

Serve Hot with Poori!!


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