Wednesday, 13 July 2011

Aloo Gravy / ಆಲೂ ಗ್ರೇವಿ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I learned this recipe from Suvarna channel cookery show, hosted by Sihikahi Chandru. I have made few modifications for my convenience. You feel the taste similar to curries which we get in hotels. This gravy goes well with roti, chapathi, naan, etc.  
 


Ingredients:
Potato - 1
Cashew nuts- 10 (soak in water for 30 minutes before use)
Elachi - 1
Ginger - 1 inch
Garlic - 1 pod
Cumin seeds - 1 spoon
Fennel seeds(saunf) - 1/2 spoon
Dry red chillies - 3
Garam masala powder - 1/2 spoon
Kasoori methi - 1/2 tbsp
Honey - 3/4 tbsp
Finely chopped coriander leaves - 2 spoon
Salt - according to taste
For seasoning: oil - 2 spoon, cumin seeds - 1/4 spoon
Oil for deep frying


Procedure:
Grind the cashew nuts, elachi, ginger, garlic, cumin seeds, fennel seeds and red chillies into fine paste.
Cut the potato into medium size cubes and make holes with a fork from all sides. It will help to cook them easily.
Heat the oil in a pan and deep fry the potato cubes. Once they are done, keep them ready in a bowl.
Heat 2 spoons of oil in a pan, add cumin seeds, followed by masala paste. Add little water and leave it for a while until the raw smell is gone.
Then, add the potato cubes, garam masala powder, kasoori methi, honey, chopped coriander and salt. Allow it to boil for 4 - 5 minutes and remove from the flame.
Serve with roti or naan.

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