Try this dish when vegetables are in short supply.
Preparation time: 15 minutes • Cooking time: 35 minutes • Serves 6.
100 grams (4 oz.) khoya
100 grams (4 oz.) makhanas
3 tomatoes 2 grated onions
1 1/2 teaspoons chopped ginger
2 chopped green chillies
1/2 teaspoon turmeric powder
2 teaspoons dhana powder
1/2 teaspoon chilli powder
1 teaspoon garam masala
1/2 teacup fresh curds
3 tablespoons ghee
ghee for deep frying
salt to taste
1. Roast the khoya without any ghee very lightly.
2. Deep fry the makhanas very lightly in ghee.
3. Cut the tomatoes into big pieces, add 1 teacup of water and cook. When soft, prepare a soup by passing through a sieve.
4. Heat the ghee in a vessel and fry the onions till pink in colour.
5. Add the ginger, green chillies, turmeric, dhana and chilli powders and fry for Vz minute.
6. Add the tomato soup, curds, khoya and salt.
7. Add the makhanas and cook for a few minutes.
8. Sprinkle the garam masala and cook again for 1 minute.
•Serve hot.
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