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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From the Weekend magazine, Foodcourt column. Ingredients:
5 1/2 tablespoons ghee |
4 teaspoons garlic paste |
4 tablespoons coriander seeds, pounded with a pestle |
9 whole red chilies, pounded with a pestle |
2 tablespoons ginger, chopped |
3 cups tomatoes, washed and chopped |
5 green chilies, de-seeded and chopped |
1 tablespoon dried rose petal |
salt |
1 teaspoon garam masala |
Directions:
1. Heat ghee in an iron-cast wok (kadhai).
2. Add garlic paste.
3. Saute over low heat until light brown in colour.
4. Add the pounded corriander seeds and red chillies.
5. Saute for half a minute.
6. Add the ginger and green chillies.
7. Saute for another half a minute.
8. Add the chopped tomatoes.
9. Cook until the ghee separates and floats on the surface.
10. Add the rose petals, salt and garam masala.
11. Stir and mix well.
12. Add the vegetables of your choice and cook until the veggies are tender.
13. Serve hot with rotis/naan/parathas/bread- you name it!
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