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Ingredient: Kashmiri Red Chilli Powder
Make a fine paste of tomato, ginger, tej patta, turmeric powder, Kashmiri red chilli powder, green chilli.
Add ghee in a pan and add mustartd seeds. Let it splutter. Now add cumin seeds and coriander powder. Saute for few seconds. Now pour the grinded mixture. Stir till the masala leaves the sides of the pan. Now add water to and let it boil. Take another pan and dry roast makhanas. Once makhanas are nicely roasted, transfer it to the gravy pan. Cover with lid and boil for 10-12 minutes till the right consistency is attained. Sprinkle finely chopped coriander leaves.
Serve hot with phulkas or rice.
Apple Curry Gravy
Grind tomatoes, bay leaves, cumin seeds, grated coconut, curry leaves, turmeric powder, red chilli powder into a fine paste.
Add ghee and heat a pan adding mustard seeds. Once the seeds splutter, immediately add coriander powder. Mix well for 2 minutes. Then add the gravy. Keep stirring till the gravy leaves the sides of the pan. Now add the cut apples, mix well by adding water and salt. Keep it covered on low flame for 10-12 minutes. Garnish with coriander leaves. Serve hot with chapatti/paratha/rice.
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