Tomato Korma
Prep Time: 15
mins
Cooking Time: 15-20
mins
Serving: 4
Ingredients:
½ tsp mustard
½ tsp jeera
1 dry red chilli halved
1 large onion sliced
2 tomatoes chopped
1 tsp red chilli powder
2 tsp coriander powder
2 tsp ginger-garlic paste
1 tsp red chilli powder
2 tsp coriander powder
2 tsp ginger-garlic paste
1 cup whipped yoghurt
3 tsp mint leaves chopped
3 whole green chillies
1 bay leaf
1 tbsp chopped fresh coriander
Salt to taste
1 tbsp oil
Method:
- Heat oil in a pan; add bay leaf then red chilli, mustard and
jeera. After they splutter add onions and turmeric and fry till golden brown. Then add ginger garlic paste and cook till the raw smell is
gone.
- Then add, mint, green chillies, half of chopped coriander, chilli and coriander powder and sauté.
- Then add the gravy paste and cook till the oil separates.
- Now add the tomatoes and cover and cook for 8-10 mins, then and yoghurt and sauté for 1 min.
- Adjust salt and add water to desired consistency and cover and cook for 3-4 mins.
- Garnish with remaining chopped coriander and serve with rice or roti.
- Alternatively, you can boil the tomatoes first and cook as well to reduce cooking time.
- If you do not have baby tomatoes you may use small size regular tomatoes.
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