priyanka mittal
November 21, 2006, 04:16 PM
indrigents-
kathal-500gms
tomato puree-1cup , onionpaste -1cup,bayleaf-2, ginger garlicpaste-3tsp,cloves-3to4,badi elaichi-1 , whole blackpepper-5to6 ,dal chini-1''stick,cumin seeds-1tsp , salt to taste,red chilli powder-3/4tsp,turmeric power-3/4tsp , coriander powder-1tsp,garam masala-1/2tsp,oil for frying , coriander leaves for garnishing method- cut the kathal into 1''inch pieces and fry it in a oil on a very low flame when it turn brown and crispy take it out.then add cumin seeds in the same oil when it crackles add all the whole garam masala.saute it for 10 sec.add ginger garlic paste .again saute it for 1 min.addonionpaste and saute it until it leaves oil and turn brownadd tomato puree and again saute it until it leaves oil and reduces down then add all the masalas leaving garam masala.stir it for 2min.add kathal pcs and water and let it cook for 15 min.at the end add the garam masala and garnish it with coriander leaves
kathal-500gms
tomato puree-1cup , onionpaste -1cup,bayleaf-2, ginger garlicpaste-3tsp,cloves-3to4,badi elaichi-1 , whole blackpepper-5to6 ,dal chini-1''stick,cumin seeds-1tsp , salt to taste,red chilli powder-3/4tsp,turmeric power-3/4tsp , coriander powder-1tsp,garam masala-1/2tsp,oil for frying , coriander leaves for garnishing method- cut the kathal into 1''inch pieces and fry it in a oil on a very low flame when it turn brown and crispy take it out.then add cumin seeds in the same oil when it crackles add all the whole garam masala.saute it for 10 sec.add ginger garlic paste .again saute it for 1 min.addonionpaste and saute it until it leaves oil and turn brownadd tomato puree and again saute it until it leaves oil and reduces down then add all the masalas leaving garam masala.stir it for 2min.add kathal pcs and water and let it cook for 15 min.at the end add the garam masala and garnish it with coriander leaves