ALOO CHOLE
INGREDIENTS
100 g Gravy for Korma Masala
75 g Chole/Chickpeas
50 g Potato, diced
70 g Tomatoes, chopped
Pinch of turmeric powder
Pinch of red chilli powder
1 tbsp Coriander powder
1/2 tsp Cumin seeds Salt to taste
200 ml Water
METHOD
Soak chole for 5 hours in water and then pressure cook them for 10-15 minutes till they are soft. Saute chopped tomatoes, cumin seeds, turmeric, red chill and coriander powder. Add the Gravy for Korma Masala and water. Mix well. Then add the chole and potatoes. Cook for 10-15 minutes. Add salt to taste.
PANEER TIKKA MASALA
INGREDIENTS
100 g Gravy for Tomato Makhani Paneer Marinade
150 g Paneer cubes Onion, diced
1/2 Capsicum, sliced
2 tbsp Curd
1 tsp Red chilli powder
1/2 tsp Turmeric powder
1.5 tsp Ginger garlic paste
Salt to taste
100 ml Milk
20 g Butter
2 tbsp Oil
METHOD
Mix all ingredients for marination and marinate the paneer cubes.
Refrigerate for 30 minutes and then grill the marinated paneer.
Mix gravy for Tomato Makhani with milk and simmer for 2 mins on low flame.
Add grilled paneer to the prepared gravy and add salt to taste.
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Denne historien er fra April 2022-utgaven av Woman's Era.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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