1 teaspoon
red chilli powder/cayenne/paprika (use what you want depending on how spicy you want it to be)
6 tablespoon
plain Greek yogurt (if you are not using Greek yogurt, strain out the liquid of the plain yogurt you are using)
1 tablespoon
ginger paste
1/2 teaspoon
turmeric
meat tenderizer (I use one which has the natural papaya extract in it) – optional (good to use if you are not using a pressure cooker. It will reduce the cooking time)
3 –
4 tablespoon oil
1/2 teaspoon
+ 4 teaspoon black mustard seeds
1/4 teaspoon
+ 3 teaspoon methi/fenugreek seeds
1-3 green
chilli pepper
a large pinch of good quality hing/asafoetida
1.5 cup
(8 oz cup by volume) onion sliced in thin half moons
1 tablespoon
garlic paste
2 teaspoon
Kashmiri red chilli powder (or any other kind of chilli powder you want to use. adjust amount to taste)
1/4 cup
fresh or frozen grated coconut
1/4 cup
packed curry leaves (fresh is best: however I used the ones that I had dried and stored in refrigerator)
4 –
5 cups of warm water (adjust amount to how much gravy/sauce you would want)
salt to taste
fresh lemon juice to finish off if you want
Preparation Time: 15 minutes
Cooking Time: more than an hour if not using pressure cooker. 45 minutes is using pressure cooker
Maayeka is my ultimate stop to get recipes with no onion and no garlic. Trying out recipes from maayeka has truly made me believe that recipes still could taste awesome without the addition of onions or garlic
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