…ur celebratory parties too. I am happy to share this recipe for Aloo Matar Gravy / Potatoes & Peas Gravy which is very dear to me and I hope it will be to you as well when you dig into this sumptuous delight. 🙂 Relish it with pooris, rice, pulao or any Indian bread of your choice and satiate that special craving for it! Ingredients: 300 gm Baby Potatoes or Potatoes ¾ cup fresh / frozen Green Peas 3 tbsp Refined Oil or Pure Ghee Salt to taste P…
…ad, laadi pav or crusty bread. It tastes good when soaked up in this yummy gravy. I usually prepare this gravy when I do not have fresh coconuts or coconut milk. Sometimes when we are looking for a refreshing change then I make this gravy. If you do not like coconut based curry then this is it. This fish gravy is mildly spicy and has a subtle taste of well blended spices. If you like very spicy curry then you can adjust the chilli powder according…
…avy in between layers. In case you prefer arranging the rice on top of the gravy then first arrange half the rice on the gravy. Spread it evenly. Place tandoori chicken pieces. Spread the remaining rice. Spread fried onions, mint, coriander leaves, a light sprinkling of a mix of mace, green cardamom & nutmeg pwd., saffron strands soaked in milk or biryani color (making sure that some of the rice remains white), lemon juice, kewra essence (opti…
…flour with a few tbsps. of water to prepare a thin liquid. Add this to the gravy & mix well. The gravy should be smooth & without lumps. Gently slide in the pan fried pieces of fish & stir carefully taking care that the fish does not break. Adjust salt & pepper to taste. Adjust thickness of gravy. It should be of pouring consistency after the fish has absorbed some of the liquid. Lightly pan fry flaked onion/shallots & dic…
…dd 1 ½ cups of water and bring to a boil or as per required consistency of gravy. Reduce heat and cook on medium heat until the gravy thickens to the desired consistency. Set aside for assembling later with the Paneer Pasanda. Remember when you add the stuffed paneer sandwiches; it will absorb some gravy. For the Paneer Sandwiches: 250 gms. slightly firm Paneer (Cottage Cheese) For the Stuffing: 100 gms. Cream Cheese 1 fresh Carrot (peeled & g…
…burned specks on the chicken. When cool, shred into bits & add to the gravy. Ingredients for the Butter Chicken Gravy : 150 gms. Butter 100 gms. Cashewnut paste 600 gms. fresh Tomatoes (blanched, peeled & pureed) ½ cup Tomato Ketchup ½ tsp. Red Chilli paste ½ tsp. Tandoori Color (optional) 20 gms. Kasuri Methi pwd. Aromatic spices – A pinch each of freshly powdered green cardamom, cloves & cinnamon Salt to taste 100 gms. fresh C…
…bout 4 to 5 whistles or until the pork is tender and cooked. Open the pressure cooker only after the pressure has dropped down on its own. Taste and adjust seasoning if necessary. Goan Pork Solantulem is ready with gravy or further cook until you achieve the desired thickness of gravy. Enjoy delicious and succulent Goan Pork Solantulem with Goan pao, sannas, bhakri, Goan Ukadem Xitt, bread, etc. …
…isappears. Add the reserved water & water to form a sufficiently thick gravy. Stir to blend in the masala paste. When the gravy comes to a boil add in the fish slices. Stir gently & let it cook on a low flame till the fish is cooked & tender. Adjust salt & sugar to taste. At this point, taste the gravy to adjust sourness. You may add in some vinegar if you prefer or some more tamarind paste. Let it simmer for another 2-3 mins. Take…
…& toss well. Pour in the stock/water, soya sauce & stir. Let the gravy come to a boil; stir the gravy while pouring in the cornflour mix till the gravy thickens. Make sure it is not lumpy. Stir in the pineapple pieces, sugar & mix well. The gravy should be sufficiently thick & of pouring consistency. Taste the gravy & adjust salt to taste. Serve hot with fried rice or noodles. Note : The feedback , comments & suggesti…
…or a few seconds on low heat. Stir in the reserved spice liquid. Add the cooked vatana and potatoes alongwith the cooking liquid and tamarind extract. Stir and cook on medium for a few minutes. Add water if necessary to give a reasonably thin gravy consistency. Add chopped coriander. Adjust seasoning if necessary. Stir and cook to desired thickness of the gravy. Remember on cooling the bhaji will thicken further. Serve Goan Bhaji Pav / Patal Bhaji…