Thursday, December 15, 2016

Tomato-Yoghurt gravy

I might have accidentally unlocked the secret to Ritu ki Rasoi's Aloo recipe. I made this papad sabzi, but the gravy tasted a lot like the potato sabzi I love. I'll try it next time.

Here's the original recipe:

Oil + Ghee + jeera + hing + haldi + Kasoori Methi (this might be the secret) +fresh grated ginger + finely chopped green chillies + tomato sauce + paprika + red chillies + coriander powder. Saute fora  few minutes. Add water. Brung regular yoghurt to room temperature, make it smooth and add water. Now slowly add it to the gravy while stirring continuously. Add chopped cilantro. Bring to a quick boil, still stirring and add papad or potato or pretty much anything else. Cover, and simmer. 

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