Wednesday, February 18, 2015

Achaari Tomato masala


Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomatoes (chopped): 2
Dried red chilli: 1
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
Cloves: 2
Bay leaf: 1
Yoghurt: 1/4 cup
Cumin seeds: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1/4 tsp.
Cooking oil: 2 tsp.(mustard oil/pickle oil)

  1. Add onion, ginger-garlic, dried red chilli, fennel seeds, coriander seeds, mustard seeds, fenugreek seeds, cloves, bay leaf and yoghurt to a mixer and grind to a fine paste. 
  2. Heat oil and splutter the cumin seeds. Add the ground paste and fry on medium flame until it starts leaving oil on the sides. This will take about 10 minutes.
  3. Add the tomatoes and sprinkle salt. Mix and let cook until the tomatoes are soft and mushy. Add red chilli, turmeric and garam masala. Mix and turn off the flame after a minute. Serve as a spicy side dish.

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