Potato Carrot Beans Sauce including for dinner | sauted ginger garlic paste before making kurma
✨ABOUT THE RECIPE:
▼INGREDIENTS:
Oil - required amount
chopped onions - 3
chopped tomatoes - 3
Ginger - 5 pcs
Garlic- 30 cloves
Potato - 1
Beans - 115 g
Carrot - 3
coconut pieces - 80 g
water - 800 ml
Fennel seeds - 1 tbsp
Cinnamon - 5 stick
Cloves - 5
Homemade masala - 2 tbsp
Salt - 1 tsp
coriander leaves - 1 spring
▼PROCEDURE:
Oil - 5 tbsp
ginger - 5 inch
garlic - 30 cloves
Onion - 2 chopped
saute on medium flame until rawness goes off
sauting these will make kurma effective taste also we can keep it for dinner
turn off the flame take into plate
allow it cool before blending
coconut - 80 g
blend with some water into smooth paste
keep aside for later purpose
pour some oil to the wok on high flame
Fennel seeds - 1 tbsp
cinnamon - 5 stick
Cloves - 4 or 5
once fennel seeds turns brown change flame medium
chopped onions - 1
chopped tomatoes - 3
cook for 5 minutes
Beans - 115 g | carrot - 3 | Potato - 1
add 2 tbsp homemade masala
salt - 1 tsp
water - 800 ml
cook on simmer for 20 minutes
now drop the blended paste and mix well
add some water to left out paste and pour into sauce
sprinkle coriander leaves
cook on medium flame for 15 minutes
meanwhile saute 2 times so that it kurma does not burn at bottom wok
Gravy comes in thick consistency
off the flame
Its hot and spicy veg kurma
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FEATURED PRODUCTS ▼
Cooking Oil - MR & SONS POORNA Rice BRAN Oil-1 Litre
Salt - Tata Salt Lite, Low Sodium
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