AlooMutterGravy. Iforgot to sauté tomatoes, so I added in the gravyin-between. The curry well suitsforchapathi or poori and the coconut flavor givesunique taste to the gravy
Capsicum -. Peas -. Garam masala pwd- ½ tsp. you can add cooked potatoes). Add greenpeas and stir. deliciousgravy can be enjoyed with any Indian bread, pulao or ricedishes
I made itinto a semi-drygravy ( Kadai Vegetable). If you want more gravy add more water/cream. Today, I am sharingrestaurantstyleSpicyMixed Vegetable Curry
Other day I had some sidedish left from previous day which was hisfavourite. But I have decided to try some peasdishes when I can find some alternativeforhim
I have tasted peas masala many timesinrestaurants and wondered how itis so creamy without the distinct flavor of cream,didImentionI really don’t care for cream inspicygravies,cream added to a dessert or in cake is absolutely fine but ifitisingravy/curryI am not a great fan
Saute for a while so that the raw aroma of ginger-garlic goes away. Add the prepared tomato puree , mix well and let it cook till the onion - tomato masala reduces and starts separatingoil from it
timefavorite and when it's prepared inChettinadstyle, never say “NO” to the. Aloo/Potatois all. Boil the potatoes, peel and cut into small pieces and keep itaside
Boil the potatoes and peel the skin. To this add turmeric powder, chilli powder, coriander powder, and garam masala and mix well and let it cook for few minutestilloil starts seperating on the sides
I was havingwith dal so didn't make too much gravy but that's the only dish you are making and havingwithrice, go ahead and make some gravy to eat withit
CATEGORY- Gravy | Curry | Vegetarian | SideDishforRoti | Moong Beans | Green Gram dal. Moong beans are also known as green gram or whole moong dal which are indian popular inlentils category
The gravy has to be slightlythick than normal curry, so include water accordingly. One such recipewhichis very authentic to Udupi-Mangaloreregionis what I am sharingwith you all today
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