20 December, 2012
250 grams Cholay, soaked overnight and boiled
4 onions, peeled and cut in coarse pieces
3 big tomatoes, blanched
1 bulb garlic
1 inch piece of ginger
1/2 tsp coriander seed
1/8 tsp jeera
1 inch piece of cinnamon1 Laung/cloves
2-3 pepper corns
1 green cardamom
1 tsp red chilli powder
¼ tsp pav bhaji masala
1 Badi elichi (optional)
¼ cup magza seed or melon seeds (substitute with cashew nut say 2 tblsp or 8 -10 seeds)
1 cup thick milk (I used left over milk that had become quite thick with repeated heating)
1 tbspn kasuri methi
Sugar to taste
Boil the onions in a little water. Drain and transfer to the mixer jar.
In the chutney pot of the mixer grind the magza seeds (toast them first).
Grind the onion, garlic, ginger, coriander seeds, jeera, clove, cinnamon, peppercorns, and cardamom to a fine paste.
In a thick kadhai/wok add the oil and then the butter. Add the badi elichi if using and fry.
Add the ground paste to the oil butter mix and stir fry on low flame till the oil separates.
As this is frying add the blanched and peeled tomatoes to the mixer jar and puree the tomatoes.
Add the pureed tomatoes to the kadhai/wok and fry till oil separates.
Add the toasted magza seeds and stir.
Add the boiled cholay, kasuri methi, salt and let it boil for a few minutes. When the gravy thickens a bit add the milk and bring to boil again.
Adjust the seasoning add the pav bhaji masala and the red chilli powder and let the gravy thicken.
Serve hot with rotis, puri or even steamed rice.
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