RSS Feed
Twitter
6:00 AM
Unknown
Bhaji is a simple curry prepared with vegetables. This is one such curry I prepared aimlessly. To be honest, I wasn't sure what I was going to do and how I was going to make this curry for the Methi Paratha for which I had prepared the dough. All I wanted was a potato capsicum combo, which we love and I wanted to make it little spicy, since LO was not going to eat that. I was planning to give Kavin just the paratha with some yogurt or milk. So I went ahead, out and out to prepare a spicy bhaji to go with the parathas.
Ingredients:
Serves - 3-4
Potatoes - 3
Green Bell Peppers / Capsicum - 2
Tomato - 2 ripe
Oil - 1 tsp
Cumin seeds - a big pinch
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 3/4 tsp
Water - 1 cup
Method:
Cut the potatoes and bell peppers into 1 inch cubes. Heat 1/2 tsp of oil in a kadai and fry the potatoes in high heat. It should be enough if the potatoes form a golden crust on them and it is not needed that the potatoes should be cooked through. Remove and set aside. In the same kadai add a few drops of oil and fry the bell peppers/capsicum. Fry until it starts to brown, in high heat. Remove and set aside. Heat 1 tsp oil in a kadai and add the cumin seeds and the ginger garlic paste. After about a min, add the chopped tomatoes with a pinch of salt. When the tomatoes become mushy and cooked completely add the spice powders and mix well. After about a minute or so add the water, cover and allow it to boil. When it comes to a boil, add salt and potatoes. Cover and continue to cook for another 5 minutes. Add the bell peppers now and and cook covered for another 2 minutes. Remove from heat and garnish with chopped coriander leaves. Serve with any paratha of your choice.
Notes:
Freshly squeezed lemon juice and chopped raw red onions are other garnish suggestions. You can always add more water as needed for the curry's consistency. The frying of the potatoes and capsicum prior to making the curry is purely optional. I just like the smoked flavour.
Serves - 3-4
Potatoes - 3
Green Bell Peppers / Capsicum - 2
Tomato - 2 ripe
Oil - 1 tsp
Cumin seeds - a big pinch
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 3/4 tsp
Water - 1 cup
Method:
Cut the potatoes and bell peppers into 1 inch cubes. Heat 1/2 tsp of oil in a kadai and fry the potatoes in high heat. It should be enough if the potatoes form a golden crust on them and it is not needed that the potatoes should be cooked through. Remove and set aside. In the same kadai add a few drops of oil and fry the bell peppers/capsicum. Fry until it starts to brown, in high heat. Remove and set aside. Heat 1 tsp oil in a kadai and add the cumin seeds and the ginger garlic paste. After about a min, add the chopped tomatoes with a pinch of salt. When the tomatoes become mushy and cooked completely add the spice powders and mix well. After about a minute or so add the water, cover and allow it to boil. When it comes to a boil, add salt and potatoes. Cover and continue to cook for another 5 minutes. Add the bell peppers now and and cook covered for another 2 minutes. Remove from heat and garnish with chopped coriander leaves. Serve with any paratha of your choice.
Notes:
Freshly squeezed lemon juice and chopped raw red onions are other garnish suggestions. You can always add more water as needed for the curry's consistency. The frying of the potatoes and capsicum prior to making the curry is purely optional. I just like the smoked flavour.
0 comments:
Post a Comment