GROUND MASALA SAMBAR WITH OKRA RECIPE BY TASTY
Here's what you need: channa dal, coriander seed, mustard seed, fenugreek seeds, sesame seed, asafoetida, dried red chilis, coconut, tamarind, water, oil, okra, salt, turmeric, coriander leaves, toor dal, ghee, mustard, urad dal, curry leaves
Provided by Manasa Venkatesan
Yield 4 servings
Number Of Ingredients 20
Steps:
- Soak the tamarind in water for 30 minutes. Extract the juice and set aside.
- Roast all the ingredients mentioned above for making ground masala (except for the grated coconut) in oil.
- After roasting, turn off the heat and add coconut. Let cool, then grind into a powder with little water.
- Boil the tamarind extract with 1 cup of water and add salt, turmeric, and asafoetida. Stir well and, in a separate pan, roast okra in 1 tsp oil. Once roasted, add okra to this mixture and boil for 10 minutes
- Add ground spice paste and boil the mixture again for 5 minutes.
- Mash the boiled toor dal and add this to the boiling mixture of tamarind, spices and okra. Bring to a boil for 5 minutes.
- For tempering in a separate pan, add 1 tsp ghee, 1 tsp mustard seeds, 1 tsp urad dal, and curry leaves to low heat.
- Let the mixture sputter for a few seconds and, once done, add this tempering mix to the sambar and garnish with finely chopped coriander.
- Serve with white rice and ghee.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 48 grams, Fat 9 grams, Fiber 13 grams, Protein 5 grams, Sugar 26 grams
AUTHENTIC PANEER BUTTER MASALA RECIPE BY TASTY
Here's what you need: paneer, cashews, small onion, garlic cloves, ginger, green chiles, turmeric powder, garam masala, red chili powder, cinnamon stick, bay leaves, shahi jeera, paprika, honey, butter, grapeseed oil, fresh cilantro, tomato puree, heavy cream, kasuri methi, salt
Provided by Sarika Gunjal
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a flat bottom pan, heat a tablespoon of butter along with a teaspoon of oil.
- Add shah jeera to this and let it crackle. Now add chopped onions and saute until translucent.
- Then, add garlic cloves, ginger, green chilies and cashews to the onions and let saute for a couple of more minutes.
- At this time add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes.
- Turn the gas off and let the mixture cool. In a blender add the mixture and blend it well to make a puree/paste.
- In the same pan as used before, add the remaining 3 tbsp of butter and heat.
- Once heated, add cinnamon stick and bay leaves to the pan.
- Now add the pureed mixture from the blender and roast the mixture for a few minutes.
- Add all the spices (turmeric, garam masala, salt, paprika, and red chili powder.) Mix it well.
- Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi and heavy cream or sour cream (whichever you prefer).
- Mix and let simmer for a couple of minutes. Set the gravy aside.
- In a bowl of water, add paneer cubes and soak for 5 mins.
- Drain the water and dunk softened paneer into the creamy gravy. Once you add the paneer to the gravy, stir for 2-3 minutes until well-combined.
- Turn off the heat, cover the pan and let the gravy sit for 5-6 minutes.
- Garnish with chopped cilantro and serve with your favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon.
- Enjoy!
Nutrition Facts : Calories 681 calories, Carbohydrate 20 grams, Fat 60 grams, Fiber 3 grams, Protein 28 grams, Sugar 8 grams
DEVIL'S CURRY RECIPE BY TASTY
Here's what you need: chicken thighs, pork belly, large potatoes, cabbage, chili powder, white vinegar, 5 spice powder, salt, sugar, water, dried chillies, large red onions, garlic, candlenuts, lemongrass, blue ginger, mustard seed, oil
Provided by Ashton Pereira
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Blend the dried chilli, red onions, garlic, candlenuts, lemongrass, blue ginger, and mustard seeds with some oil to form a paste. Then, in a separate bowl, dry rub the pork with 5-spice powder and salt.
- In a large frying pan on high heat, add 1 tbsp of oil. Once heated, sear the pork and cook halfway, then remove, learning the grease in the pan. Then, reduce heat to medium and toss in 2 tbsp whole mustard seeds. Toast for a minute, then gently add in spice paste from step and stiry fry for 15 minutes until oil appears around the sides.
- Add chicken to the pan, coat thoroughly for a minute, then add the pre-fried pork belly and mix well. Then, add water, submerging the meat completely.
- Add chilli powder, stir, and bring mixture to a boil, simmering for 15 minutes. Then, add potatoes, stir, and simmer for an additional 30 minutes.
- Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
- Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.
Nutrition Facts : Calories 1381 calories, Carbohydrate 131 grams, Fat 64 grams, Fiber 44 grams, Protein 85 grams, Sugar 63 grams
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