Ingredients
Potato – 2
Carrot -1
Green peas cooked -1/2 cup optional
Green chili – 1
Tomato -1
Onion -1
Turmeric – ½ teaspoon
Chili powder – 1 teaspoon
Water -11/2 cups
Oil – 1 table spoon
Mustard seeds – ¼ tea spoon
Salt
Curry leaves
Coriander leaves
Method
Cook the vegetables , chopped onion, tomato,green chili with salt, water and powders.
Cook till done.
Heat oil.
Splutter mustard seeds.
Add curry leaves and chopped coriander leaves.
Good with chapathi.
Potato – 2
Carrot -1
Green peas cooked -1/2 cup optional
Green chili – 1
Tomato -1
Onion -1
Turmeric – ½ teaspoon
Chili powder – 1 teaspoon
Water -11/2 cups
Oil – 1 table spoon
Mustard seeds – ¼ tea spoon
Salt
Curry leaves
Coriander leaves
Method
Cook the vegetables , chopped onion, tomato,green chili with salt, water and powders.
Cook till done.
Heat oil.
Splutter mustard seeds.
Add curry leaves and chopped coriander leaves.
Good with chapathi.
Heeeeeeeey Flower appam..Blog that also.I have one simple recipe of vegetable Kurma that also looks some what like ur cuury.I will blog that soon.
ReplyDeleteHi Seena, I am not sure if this is the right place to put in this question. I was trying to make peas+ tomato curry with cream to get a thick rich creamy gravy as in north indian restaurants. But then gravy remained as milk(watery). How can I get that kinda gravy like the one served in restaurants? I am not sure if I bought the right cream. When you say cream, do they mean the cream which you get in metallic container which is used to top the cakes and all or the one which looks like thickened milk? I got the milk like one. Please advise. Many thanks!
ReplyDeleteWelcome Anon!
ReplyDeleteI wouldn't use the cream which is used to top the cakes, in curries.In restuarants they might be using heavy cream.If you get coconut milk powder make thick coconut milk by adding little warm water.Use this to make gravies.It will make the curry thick and creamy. Also to make curry thick, add 1/2 or 1 teaspoon powdered cashewnuts or cornflour.
Thanks for that Seena. One of my north indian friends get egg curry which has thick gravy but does not taste milky. When I once prepared with that cream, it was more of a milky taste and was not that good. Anyways will try with cashew powder as you said..Thanks again
ReplyDeleteHi for the Restaurant style think gravy try adding cahsew with onion,tomato. Fry all three till onion and tomato are done and then grind to paste. For 3 onion and 3 tomatoes you will need little less than one handful of cashew...try this..it works
ReplyDelete