Mutter Makhni

 This week the theme is smooth gravies.For the day 1
it is the makhni gravy. This gravy can be prepared and stored in the freezer
and when necessary can be taken out, thawed and used with the any vegetable or
paneer. Here is the simple recipe for an exotics dish

INGREDIENTS
Peas
1/2
cup
Tomatoes
4
Onion
2
Ginger
garlic paste
1
tsp
Butter
1
tbsp
Tomato
sauce
 1tbsp
Cumin
seeds
1tsp
Cloves
2
Daniya
powder
1tsp
Jeera
powder
1tsp
Chilli
powder
1
tsp
Garam
masala
1tsp
Kasuri
Methi
2tsp
Sugar
1/
tsp
Salt
to
taste
Fresh
cream
1
tbsp
Oil
2
tsp
PREPARATION
Cook peas in the cooker for 2 whistles and keep it
aside. Do not add water to the peas while cooking , else it will turn mushy
Chop the onions and tomatoes
Heat oil in a pan, add the chopped onion and saute
in low flame till it becomes transparent. Now add the ginger garlic paste and
cook for 1 minute
Now add the tomatoes and continue to saute for 3
minutes
Add coriander powder, jeera powder, salt, chilli
powder and tomato ketchup and saute till it becomes mushy.
Switch off the fire and let it cool down completely
Grind it into a smooth paste
Heat butter in a pan, add cumin seeds. When it
sizzles, add the ground paste, add garam masala and cook for few minutes
Now add the cooked peas and let it cook in low flame
for 3-4 minutes
Add kasuri methi and cook for another minute

Just before you serve add the fresh cream and serve
warm with roti of your choice

Veena

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