BHUNA ALOO
INGREDIENTS:
4-6 tbsp of oil
1tsp of cumin seeds
4-5 medium sized onions finely chopped
1” finely chopped ginger
6 medium cloves of garlic finely chopped
5 green chillies finely chopped
1 cup of yogurt
1 tbsp chilli powder
1/2 tsp of turmeric powder
1 tbsp coriander seed powder
1 tsp of cumin seed powder
3 pureed tomatoes
1 tsp of garam masala powder
1 tbsp kasuri methi
6 medium sized boiled potatoes
2 tbsp of oil
2 tbsp of butter
1 onion sliced
1 medium sized capsicum sliced
1/2 tsp Kashmiri chilii powder
1 tsp kasuri methi
1/4 tsp of turmeric powder
Salt to taste
METHOD:
Heat 3-4 tbsp of oil
Splutter 1 tsp of cumin seeds
Add 4-5 medium sized onions finely chopped
Sauté till onions are brown in colour
Add Salt to fasten the process
Add 1” finely chopped ginger
6 medium cloves of garlic finely chopped
5 green chillies finely chopped
Sauté for a minute
Take a cup of yogurt
Add 1 tbsp chilli powder
1/2 tsp of turmeric powder
1 tbsp coriander seed powder
1 tsp of cumin seed powder
Freshly chopped coriander leaves
Whisk it well
Reduce the flame, add the yogurt in the kadhai
Sauté till the oil separates
Add 3 pureed tomatoes
Sauté till the oil separates
Add 1 tsp of garam masala powder
Add 1 tbsp kasuri methi
Mix it once
For the vegetables:
Chop 6 medium sized boiled potatoes
Heat 2 tbsp of oil, add 2 tbsp of butter as well
Add the potatoes and brown them a little
Add 1 onion sliced
1 medium sized capsicum sliced
Mix it well
Cook for 2-3 minutes
1/2 tsp Kashmiri chilii powder
1 tsp kasuri methi
1/4 tsp of turmeric powder
Salt to taste
Add the aloo to the masala
Cover and cook it on a low flame for 5 minutes
Garnish with some coriander
Serve with Bhakri or Paratha