I tried this gravy from Mrs. Mallika Badrinath’s 100 Vegetarian Gravies book. It was tasting great with roti.
Ingredients:
- Dried Peas (Soak for 8 hrs ) – 1 cup (Fresh green peas is also good)
To grind:
- Tomato – 5 nos
- Big onion- 3 -4 nos
To saute:
- Cinnamon – 1 inch stick
- Cloves – 2 nos
- Cardamom seeds – 1 no
- Ginger garlic paste – 1 tsp
- Coriander powder – 2-3 tsp
- Red chilly powder – 2 tsp (increase if u want more)
- Tomato sauce – 1 tsp (its not given in the actual recipe but i added it. It gives a restaurant kinda flavor. its ur choice of using it )
- Fenugreek seeds – 1/4 tsp
- Jeera/cumin seeds – 1/4 tsp
- Butter OR cooking oil – 2tbsp
- Salt & water – as needed.
- Sugar – a pinch
- Coriander leaves – to garnish
- Fresh cream – little to add before serving
Method:
- Heat a kadai with little oil and roast the cumin and fenugreek seeds till light golden brown and powder it.Keep aside.
- Grind tomatoes and onion to make a smooth paste.
- Heat a kadai with butter and add the spices to it.Then add the ground tomato,onion paste.Saute till the ghee floats on top..saute in low flame.
- Then add the ginger garlic paste ,coriander powder,red chilly powder and little sugar, tomato sauce diluted in little water..Fry for sometime till nice aroma wafts..
- Finally add the soaked peas and transfer everything into a cooker..
- Once the peas gets cooked, add the powdered cumin,fenugreek seeds.Mix it well .Garnish with coriander leaves..
- Add the fresh cream just before serving!!
Yummy kurma is ready!!
Catch u all with my next post……Bye
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