Cooking time: 40 mins
INGREDIENTS
INGREDIENTS
- Onion - 1
- Tomato -1
- Mint leaves - 2tsp
- Coriander leaves - 2tsp
- Ginger garlic paste - 1tsp
- Groundnuts - 2tsp
- White sesame seeds - 2tsp
- Coconut - 2-3tsp
- Fennel seeds - 1/2tsp
- Red chili powder - 1tsp
- Turmeric powder - 1/2tsp
- Coriander powder - 1/2tsp
- Jeera powder - 1/4tsp
- Garam masala - 1/2tsp
- Bay leaf, cardamom, cloves, and cinnamon - 1
- Salt
- Oil
- Kasturi methi -1tsp
- Water
- Butter - 1tsp
- Dry roast the groundnut, white sesame seeds, and coconut.
- In a pan add 2 tsp of oil, onion,ginger-garlic paste, tomato, mint and coriander leaves and cook for 5 mins.
- Grind both into fine paste by adding water.
- In a pan add butter, oil, bay leaf, cardamom, cloves and cinnamon, and fennel seeds.
- Then add the ground paste in the pan and cook for another 5 mins till oil separates from the gravy.
- Add red chili powder, turmeric powder, coriander powder, jeera powder, and garam masala.
- Cook for 2 mins and add salt and 1cup water.
- Close and cook for 10 -15 mins.
- Garnish with Kasturi methi and coriander leaves.
- Side dish for biriyani and pulao.
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