Time for that traditional aloo masala( poori masala)... Yeah here is it... Delius curry to go with soft chappathi,crispy Poori and exuberant dosa.
This is a perfect lunch box recipe with chappachi .
1 review, 4.56/5
|Butter||1 one-inch cubes|
|Curry leaves||8 leaves|
|Pepper powder||1 tea sp|
|Turmeric||½ tea sp|
|Salt||Enough to taste|
|Potato cubes||2 ½ cups|
|Green peas||2 ½ tb sp|
|Coriander leaves||¼ Cup|
|Lemon juice||1 tb sp|
|Ginger Chopped||½ tb sp|
|Green chilli||2 nos|
|Oil||1 tb sp|
|Mustard seeds||1 tsp|
|Sliced onion||200 g|
Cut all the Veggies. To a pressure cooker, add all the vegetables, 2 ½ cups of water ,salt and 1/4 tea sp turmeric powder.
Close it with its lid and let it boil until the steam rushes out. Place the weight and let it whistle thrice.
Heat a kadai and pour 1 tb sp oil and pop mustard seeds.
To it add chopped green chillies, chopped ginger, curry leaves and chopped coriander stem. Let them fry.
To this add sliced onion, a pinch of salt and 1/4 tea sp turmeric powder and sauté. Add 3/4 tea sp pepper powder to add flavour.
Once the onions turns golden brown, add chopped tomatoes and sauté until it is mushy.
Now add the cooked vegetables and mix well. let the vegetables boil for about 5 minutes in medium low flame. Stir occasionally and add water if necessary. Salt can also be added if necessary.
Turn off the stove and transfer the curry in to a serving dish. Add a cube of butter, 1 tb sp lemon juice and ¼ tsp pepper powder. Garnish it with chopped coriander leaves.
Serve hot with puri, chappathi, dosa etc...
Stage 1-Chopped vegetables in cooker with turmeric and salt
Stage 2-Cooked Vegetables
Stage 3-Popped Mustard
Stage 4-Frying chopped green chillies, chopped ginger, curry leaves and chopped coriander stem
Stage 5-Sliced Onions added
Stage 6-Chopped tomatos added
Stage 7- Cooking the curry
Stage 8- a cube of butter, 1 tb sp lemon juice, ¼ tsp pepper powder and coriander leaves added
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