Ingredients
Eggs - 8 (hard-boiled)Onion - 1-2 (about 2 cups after thinly chopped 1/2 inch slices)
Ginger Garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Chili powder - 1 tsp
Garam masala - 1 tsp
Butter - 2 tbsp
Ghee - 2 tbsp
Oil - 1 tbsp
Tomato - 1 (chopped to about 1/2 cup)
Cashew - 15-20 (Grind to paste)
Green chili - 3-4 (slit)
Dry Methi leaves - 1 tbsp
Prep method
- Heat oil, ghee and butter in a pan. If you are using chicken, use the same oil used to fry the chicken
- Add onions and fry in medium heat stirring often. Fry until brown
- Add ginger garlic paste. Saute for about a minute.
- Add turmeric, coriander, chili and cumin powders. Saute for a about a min. Do not allow to burn
- Add cashew paste. Use about 1/2 cup water to wash of any cashew paste from the blender/mixer
- Cook 4-5 mins until oil separates
- Add green chilis, tomato, garam masala, salt and methi leaves. Cook until tomato is mushy
- Add 1 cup of water and allow to boil
- Add eggs/chicken/paneer/mushroom and cook until oil separates
- Heat, ghee and butter in a pan
- Add chicken and fry in medium-high until brown. Chicken will leave water. The water will need to evaporate before it browns. Takes about 20 mins
- Remove chicken from oil. Use oil to cook further
Mushroom -1 lbs (cut to slices; like on a pizza)
- Heat, ghee and butter in a pan
- Add mushroom and fry in medium-high until brown. Chicken will leave water. The water will need to evaporate before it browns. Takes about 15 mins
- Remove mushroom from oil. Use oil to cook further
- Heat, ghee and butter in a pan
- Add paneer and fry in medium-high until brown on all sides
- Remove paneer from oil and put in a bowl of water. This keeps the paneer soft
- Use oil to cook further. Add oil to offset for oil lost in cooking
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