VEGETARIAN (mince) KEEMA….Indian Masala
This is a simple dish, which is beautifully different. There are no exotic ingredients in this preparation, yet the dish is very delightful. Before I proceed, I would like to clarify a doubt in many a mind. The Meat Masala and chicken Masala are concocted spices that have no non- vegetarian items. The formulation of spices is such that it highlights the meat / chicken dish. Using these in vegetarian dishes only makes the vegetarian dish to acquire an exotic taste.
To serve two, the following would be required:
1. Amritsari Vadi (medium spice)- 01
2. Soya bean granules- 01 cup
3. Onion diced -01 cup
4. Tomato diced – 01 cup
5. Fresh green chili diced fine -01 Tps
6. Fresh green coriander leaves -01 Tps
7. Ginger & Garlic diced fine -02 Tps
8. Fresh green peas – ½ cup
9. Meat Masala – 01 tps
10. Garam Masala, Red chili powder -01tps each
11. Turmeric powder-01 tps & salt to taste
12. Cooking Oil -10 Tps
13. Water
STEP ONE
1. Crush the Vadi & powder it to the size of the soya granules (in dry state)
2. Drown the Soya granules in enough water, to allow it to soften.
METHOD
1) In a wok, pour half of the oil and fry the crushed Vadi till light brown. Remove, drain and keep aside.
2) Pour all of the oil in the same wok and on heating put in ginger, garlic and green chili. Fry till garlic starts to brown.
3) Put in the diced onion and fry. On turning transparent, add the fried Vadi granules along with squeezed Soya granules. Sprinkle a little salt and stir fry.
4) On beginning to brown add all the dry spices, except ½ of meat Masala, and stir fry. Blend & continue to fry, ensuring that the mix does not burn or stick to the bottom by sprinkling spoonful of water every now and then.
5) Adjust salt and put in the diced tomato. Stir fry, adding water by the spoons till the tomato bits reduce and the oil begins to float.
6) Join the green peas, meat masala and now fry on a reduced flame. Pour in half cup of water. Partially cover and cook for 05 minutes. Switch off and remove to dish.
Garnish with fresh coriander. Serve with Chapatti / Paratha / Tandoori Roti.
Wednesday, February 17, 2010
VEGETARIAN KEEMA (Mince) ....Indian Masala
This is a simple dish, which is beautifully different. There are no exotic ingredients in this preparation, yet the dish is very delightful. Before I proceed, I would like to clarify a doubt in many a mind. The Meat Masala and Chicken Masala are concocted spices that have no non- vegetarian items. The formulation of spices is such that it highlights the meat / chicken dish. Using these in vegetarian dishes only makes the vegetarian dish to acquire an exotic taste.
To serve two, the following would be required:
1. Amritsari Vadi (medium spice)- 01
2. Soya bean granules- 01 cup
3. Onion diced -01 cup
4. Tomato diced – 01 cup
5. Fresh green chili diced fine -01 Tps
6. Fresh green coriander leaves -01 Tps
7. Ginger & Garlic diced fine -02 Tps
8. Fresh green peas – ½ cup
9. Meat Masala – 01 tps
10. Garam Masala, Red chili powder -01tps each
11. Turmeric powder-01 tps & salt to taste
12. Cooking Oil -10 Tps
13. Water
STEP ONE
1. Crush the Vadi & powder it to the size of the soya granules (in dry state)
2. Drown the Soya granules in enough water, to allow it to soften.
METHOD
1) In a wok, pour half of the oil and fry the crushed Vadi till light brown. Remove, drain and keep aside.
2) Pour all of the oil in the same wok and on heating put in ginger, garlic and green chili. Fry till garlic starts to brown.
3) Put in the diced onion and fry. On turning transparent, add the fried Vadi granules along with squeezed Soya granules. Sprinkle a little salt and stir fry.
4) On beginning to brown add all the dry spices, except ½ of meat Masala, and stir fry. Blend & continue to fry, ensuring that the mix does not burn or stick to the bottom by sprinkling spoonful of water every now and then.
5) Adjust salt and put in the diced tomato. Stir fry, adding water by the spoons till the tomato bits reduce and the oil begins to float.
6) Join the green peas, meat masala and now fry on a reduced flame. Pour in half cup of water. Partially cover and cook for 05 minutes. Switch off and remove to dish.
Garnish with fresh coriander. Serve with Chapatti / Paratha / Tandoori Roti.
To serve two, the following would be required:
1. Amritsari Vadi (medium spice)- 01
2. Soya bean granules- 01 cup
3. Onion diced -01 cup
4. Tomato diced – 01 cup
5. Fresh green chili diced fine -01 Tps
6. Fresh green coriander leaves -01 Tps
7. Ginger & Garlic diced fine -02 Tps
8. Fresh green peas – ½ cup
9. Meat Masala – 01 tps
10. Garam Masala, Red chili powder -01tps each
11. Turmeric powder-01 tps & salt to taste
12. Cooking Oil -10 Tps
13. Water
STEP ONE
1. Crush the Vadi & powder it to the size of the soya granules (in dry state)
2. Drown the Soya granules in enough water, to allow it to soften.
METHOD
1) In a wok, pour half of the oil and fry the crushed Vadi till light brown. Remove, drain and keep aside.
2) Pour all of the oil in the same wok and on heating put in ginger, garlic and green chili. Fry till garlic starts to brown.
3) Put in the diced onion and fry. On turning transparent, add the fried Vadi granules along with squeezed Soya granules. Sprinkle a little salt and stir fry.
4) On beginning to brown add all the dry spices, except ½ of meat Masala, and stir fry. Blend & continue to fry, ensuring that the mix does not burn or stick to the bottom by sprinkling spoonful of water every now and then.
5) Adjust salt and put in the diced tomato. Stir fry, adding water by the spoons till the tomato bits reduce and the oil begins to float.
6) Join the green peas, meat masala and now fry on a reduced flame. Pour in half cup of water. Partially cover and cook for 05 minutes. Switch off and remove to dish.
Garnish with fresh coriander. Serve with Chapatti / Paratha / Tandoori Roti.
Sunday, February 14, 2010
MUTTON PULAOO.....Indian Masala
Mutton (goat / lamb) pulaoo or pilaf is a combined dish of rice cooked in meat. Though all meats consumed by humans can be used for this dish, but the original combination is of goat or lamb (chicken, too) meat. It is thought, the original was concocted by Sheppard who, for the ease of making a complete meal combined the meat, rice and a few essential spices with salt, invented this dish. There are a few other versions, but then, we are interested in the meal and not the history of it.
Over the years, this combination has undergone a sea of change. Also, the ingredients vary from region to region and country. In the Indian context, I would like to believe that the Moguls’ brought the version amongst its vast repertoire of exotic culinary items.
The version I have listed below is as gleaned down the years from my dear Mothers’ cooking.
She made this best by using homemade pure ghee (clarified butter). You may, if you so desire, use the cooking medium you regularly use for your cooking. Also, the selection of cuts will add to the end product. I would suggest, use portions of ‘Puth’ (small of the back), Chops and a portion of ‘Seena’ (chest).
For TWO servings you will require:
Mutton, cut & clean-400 gms
Rice, long grain-02 cups
Cooking Oil-90 ml
Onion, sliced-01 cup
Paste of Ginger & Garlic-02 tps
Fresh green Chili, diced fine-02
2” Cinnamon stick
Green cardamom crushed-04 pcs
Cloves-04 pcs
Black pepper corn-08 to10
Jeera-02 tps
Javitri-03 to05 petals
Black Cardamom-02 pcs
Beaten Curd-1/2 cup
Meat Masala- 01 ½ tps
Garam Masala-01 tps
Turmeric powder-01 tps
Red Chili powder-01 ½ tps
Coriander powder-02 tps
Salt as per taste
Water
Step One
MARINATE
Marinate the mutton in the mix of the following:-
Curd, Turmeric, Red chili powder & ¼ Meat Masala . 1/2 garam Masala, ½ Ginger Garlic paste and a little salt. Keep aside for about an hour.
Step Two
Wash the rice and keep it drowned for 15 minutes.
Method
1. In a pressure cooker, pour in 06 Tps of oil and heat on medium flame put in Cloves, Jeera, green and black Cardamom, black pepper corn, cinnamon stick and fry till light brown. Add ½ cup onion and fry till onion brown.
2. Put in the Ginger & Garlic paste along with fresh green chili. Fry till all acquire golden brown hue. Put in a little salt.
3. Add the marinated mutton, but retain the remaining marinate. Stir fry the whole ensemble till the meat starts to brown.
4. Except for ¼ meat Masala, sprinkle in the remaining dry powder Masala, left over marinate and stir fry pouring in spoons of water to prevent the mutton from burning and sticking to the bottom of the vessel.
5. When the oil begins to float, pour in enough water to just drown the meat.
6. Pressure cook for only 08 minutes after the initial whistle. Switch off the flame and let the cooker to cool without opening the lid.
7. Open the cooking vessel; remove the mutton on a plate without the gravy. Keep aside.
Step Three
BOIL RICE.
1. In the vessel for cooking the rice, pour in the remaining oil. On heating put in the Javitri petals.
2. Put in the washed rice, adjust salt. Stir to cover each grain of rice with the heated oil.
3. Add water, if required, to the gravy from above to get the correct volume of liquid to cook the rice. Pour, stir & cover to cook the rice.
Step Four
BRING TOGETHER MUTTON & RICE
1. Remove half of the cooked rice, and keep aside.
2. Add all of the mutton to the rice in the vessel and spread. Sprinkle the remaing meat Masala and the onion slices.
3. Cover with the rice removed previously. Cover the vessel and heat on slow flame for 05 minutes.
4. Switch off the flame and let the covered vessel stand for 05 minutes.
5. Stir the complete pulaoo evenly and serve with fresh green salad.
Over the years, this combination has undergone a sea of change. Also, the ingredients vary from region to region and country. In the Indian context, I would like to believe that the Moguls’ brought the version amongst its vast repertoire of exotic culinary items.
The version I have listed below is as gleaned down the years from my dear Mothers’ cooking.
She made this best by using homemade pure ghee (clarified butter). You may, if you so desire, use the cooking medium you regularly use for your cooking. Also, the selection of cuts will add to the end product. I would suggest, use portions of ‘Puth’ (small of the back), Chops and a portion of ‘Seena’ (chest).
For TWO servings you will require:
Mutton, cut & clean-400 gms
Rice, long grain-02 cups
Cooking Oil-90 ml
Onion, sliced-01 cup
Paste of Ginger & Garlic-02 tps
Fresh green Chili, diced fine-02
2” Cinnamon stick
Green cardamom crushed-04 pcs
Cloves-04 pcs
Black pepper corn-08 to10
Jeera-02 tps
Javitri-03 to05 petals
Black Cardamom-02 pcs
Beaten Curd-1/2 cup
Meat Masala- 01 ½ tps
Garam Masala-01 tps
Turmeric powder-01 tps
Red Chili powder-01 ½ tps
Coriander powder-02 tps
Salt as per taste
Water
Step One
MARINATE
Marinate the mutton in the mix of the following:-
Curd, Turmeric, Red chili powder & ¼ Meat Masala . 1/2 garam Masala, ½ Ginger Garlic paste and a little salt. Keep aside for about an hour.
Step Two
Wash the rice and keep it drowned for 15 minutes.
Method
1. In a pressure cooker, pour in 06 Tps of oil and heat on medium flame put in Cloves, Jeera, green and black Cardamom, black pepper corn, cinnamon stick and fry till light brown. Add ½ cup onion and fry till onion brown.
2. Put in the Ginger & Garlic paste along with fresh green chili. Fry till all acquire golden brown hue. Put in a little salt.
3. Add the marinated mutton, but retain the remaining marinate. Stir fry the whole ensemble till the meat starts to brown.
4. Except for ¼ meat Masala, sprinkle in the remaining dry powder Masala, left over marinate and stir fry pouring in spoons of water to prevent the mutton from burning and sticking to the bottom of the vessel.
5. When the oil begins to float, pour in enough water to just drown the meat.
6. Pressure cook for only 08 minutes after the initial whistle. Switch off the flame and let the cooker to cool without opening the lid.
7. Open the cooking vessel; remove the mutton on a plate without the gravy. Keep aside.
Step Three
BOIL RICE.
1. In the vessel for cooking the rice, pour in the remaining oil. On heating put in the Javitri petals.
2. Put in the washed rice, adjust salt. Stir to cover each grain of rice with the heated oil.
3. Add water, if required, to the gravy from above to get the correct volume of liquid to cook the rice. Pour, stir & cover to cook the rice.
Step Four
BRING TOGETHER MUTTON & RICE
1. Remove half of the cooked rice, and keep aside.
2. Add all of the mutton to the rice in the vessel and spread. Sprinkle the remaing meat Masala and the onion slices.
3. Cover with the rice removed previously. Cover the vessel and heat on slow flame for 05 minutes.
4. Switch off the flame and let the covered vessel stand for 05 minutes.
5. Stir the complete pulaoo evenly and serve with fresh green salad.
Friday, February 5, 2010
MACCHI (fish) SOORKH....India Masala
Winter will soon withdraw, and the temperatures may not be as conducive as they are now, to enjoy fish. Fish, is an enjoyable food, and gets enhanced when consumed under favorable conditions. Also, a dish becomes more palatable if it is cooked such that the end product looks good and attractive.
In Indian cooking the ‘finished’ look of the dish is derived at time of (cooking) frying its Masala. If you achieve the desirable, your dish will be more than appreciated.
Achieving this is simple if you sauté the Masala well. For the above you will require the following:
Ø Fish (firm, cleaned, cut) boneless preferred- 300 gr.
Ø Onion diced fine-200 gr.
Ø Tomato purees 05Tps.
Ø Make paste of 03 tps fresh Coriander leaves, 03 green Chili, 25 gr. Ginger & 06 pods Garlic.
Ø 04 Cloves, 2” stick cinnamon and 04 green Cardamoms (crushed).
Ø Dry Masala- 1 ½ Red(deghi) chili powder, 01 tps Turmeric powder, 01 tps Coriander powder, 01 tps Jeera, 01 tps Carom seeds & 01 tps garam Masala.
Ø Cooking oil-80 ml.
Ø Juice of 01 Lemon / Lime.
Ø Water.
MARINATE (all ingredients in addition to above)
In a small vessel put in 01 tps Red (deghi) chili powder (which exudes, both, ‘color’ and flavor), ½ tps turmeric powder, coriander powder, salt and ½ tps garam Masala. Add half of the lemon juice and form a paste. If need be add a few drops of water. Put in the fish, after it has been cleaned and cut to required size. Cover and shake firmly but gently to coat all of the fish and leave it to marinate, for at least 2 hrs.
In a wok pour oil and deep fry the fish. Keep aside.
Method
1) On medium flame, place a wok / kadai and pour in the measured oil. As it heats put in the cloves, Jeera, crushed cardamom & carom seed. Fry.
2) As the whole spice gently turns golden, add the prepared paste and fry till golden.
3) Put in the onions and fry to light brown, add a little salt and all of the dry Masala. Stir fry, time and again sprinkling water to avoid burning and sticking to the bottom, and help blend. Fry till golden brown, and the oil acquires the red chili color.
4) Pour in the tomato purees and blend, fry. Watch for the oil to float up.
5) Mix in ½ cup water, blend by stirring and again watch for the oil to float up.
6) Now introduce the fried fish and gently toss to coat all of the fish with the sautéed Masala.
7) Reduce the flame to low, partially cover the wok for 02 mts. and switch off the flame. Let the fish cook in the heat of the vessel for 03 mts.
Remove to flat platter and serve after garnishing with fresh coriander.
Best, with Chapatti.
In Indian cooking the ‘finished’ look of the dish is derived at time of (cooking) frying its Masala. If you achieve the desirable, your dish will be more than appreciated.
Achieving this is simple if you sauté the Masala well. For the above you will require the following:
Ø Fish (firm, cleaned, cut) boneless preferred- 300 gr.
Ø Onion diced fine-200 gr.
Ø Tomato purees 05Tps.
Ø Make paste of 03 tps fresh Coriander leaves, 03 green Chili, 25 gr. Ginger & 06 pods Garlic.
Ø 04 Cloves, 2” stick cinnamon and 04 green Cardamoms (crushed).
Ø Dry Masala- 1 ½ Red(deghi) chili powder, 01 tps Turmeric powder, 01 tps Coriander powder, 01 tps Jeera, 01 tps Carom seeds & 01 tps garam Masala.
Ø Cooking oil-80 ml.
Ø Juice of 01 Lemon / Lime.
Ø Water.
MARINATE (all ingredients in addition to above)
In a small vessel put in 01 tps Red (deghi) chili powder (which exudes, both, ‘color’ and flavor), ½ tps turmeric powder, coriander powder, salt and ½ tps garam Masala. Add half of the lemon juice and form a paste. If need be add a few drops of water. Put in the fish, after it has been cleaned and cut to required size. Cover and shake firmly but gently to coat all of the fish and leave it to marinate, for at least 2 hrs.
In a wok pour oil and deep fry the fish. Keep aside.
Method
1) On medium flame, place a wok / kadai and pour in the measured oil. As it heats put in the cloves, Jeera, crushed cardamom & carom seed. Fry.
2) As the whole spice gently turns golden, add the prepared paste and fry till golden.
3) Put in the onions and fry to light brown, add a little salt and all of the dry Masala. Stir fry, time and again sprinkling water to avoid burning and sticking to the bottom, and help blend. Fry till golden brown, and the oil acquires the red chili color.
4) Pour in the tomato purees and blend, fry. Watch for the oil to float up.
5) Mix in ½ cup water, blend by stirring and again watch for the oil to float up.
6) Now introduce the fried fish and gently toss to coat all of the fish with the sautéed Masala.
7) Reduce the flame to low, partially cover the wok for 02 mts. and switch off the flame. Let the fish cook in the heat of the vessel for 03 mts.
Remove to flat platter and serve after garnishing with fresh coriander.
Best, with Chapatti.
Sunday, January 31, 2010
Happy Cooking: HANDI CHICKEN....Indian Masala
‘HANDI’- is a metallic cooker. It is designed with a curved bottom, with a comparatively narrow mouth opening. It comes with its own lid. In the days gone by, in remote villages of India, and many Afro-Asian regions, in use are such vessels, which are made of fire baked clay. The food cooked, acquires an absolute different flavor altogether. The vessel is an all purpose cooker and well suited to be used on an open fire primitive stove. The housewife can cook vegetables, Lentil (Dal) and meats.
Today, use of such vessel is not compatible to the type of cooking that’s’ usually done in the modern day kitchen. Also, as the handi is a low flame cooker, the time consumed is just not acceptable to the modern housewife. Hence, such vessels are known to be in use mostly in eateries. However, a small modern version vessel of its kind is not a bad investment, as it offers a very distinguished and appetizing flavor to the meats (& other meals) cooked in it. Today, one can find such vessels which are anodized and made of stout sheet of metal. It affords entirely a different character to the meal under preparation.
So, to make this handi chicken we will require, a vessel which should have a volume enough to accommodate to cook a 500-700 gms dressed chicken cut to produce 08 pieces.
Also, we require-
300 gms Onion diced fine.
150 gms Tomato puree.
Paste of: 02 tps fresh Coriander leaves, 02 green chili, 30 gms Ginger & 7-9 Garlic pods.
01 tps Red chili powder, Turmeric powder, Jeera, Coriander powder, Chicken Masala, 03 Cloves, 2” stick Cinnamon & 05 green Cardamom-crushed.
06 Tps cooking Oil.
01 Tps Lemon juice.
Salt to taste.
01 Tps single Cream.
Water.
Method
1) Place the handi on medium flame and pour in, all of the cooking oil. As it begins to heat put in Cloves, Cinnamon, Jeera and the crushed Cardamom.
2) Fry the above to light brown and add the diced onion, fry till it begins to pink. Now add the paste and fry till all acquire golden brown color.
3) Sprinkle in all of the dry Masala powder and blend. Immediately, put in all of the chicken and stir fry.
4) Watch the chicken turn to ‘white’, keep stir frying to brown and as per need sprinkle water, a few drops at a time, to avoid the chicken from burning. Add a little salt. Blend well.
5) When you see the oil separating and floating up, pour in the tomato puree, adjust salt to taste. Sauté the mixture.
6) Pour in a little water, enough to blend the Masala & to help the chicken to cook. Reduce the flame to low. Cover the vessel, ensuring that the steam is held within. Pour a little water over the lid also.
7) After 07 minutes, open the cover to check the state of the chicken. If not yet cooked, cover again as previously for 02 mts.
8) The cooked chicken should be covered with moist Masala and not be drowned in curry.
9) Remove to serving bowl and garnish with lemon juice and single cream.
Serve with hot, Chapatti / Tandoori Roti.
Today, use of such vessel is not compatible to the type of cooking that’s’ usually done in the modern day kitchen. Also, as the handi is a low flame cooker, the time consumed is just not acceptable to the modern housewife. Hence, such vessels are known to be in use mostly in eateries. However, a small modern version vessel of its kind is not a bad investment, as it offers a very distinguished and appetizing flavor to the meats (& other meals) cooked in it. Today, one can find such vessels which are anodized and made of stout sheet of metal. It affords entirely a different character to the meal under preparation.
So, to make this handi chicken we will require, a vessel which should have a volume enough to accommodate to cook a 500-700 gms dressed chicken cut to produce 08 pieces.
Also, we require-
300 gms Onion diced fine.
150 gms Tomato puree.
Paste of: 02 tps fresh Coriander leaves, 02 green chili, 30 gms Ginger & 7-9 Garlic pods.
01 tps Red chili powder, Turmeric powder, Jeera, Coriander powder, Chicken Masala, 03 Cloves, 2” stick Cinnamon & 05 green Cardamom-crushed.
06 Tps cooking Oil.
01 Tps Lemon juice.
Salt to taste.
01 Tps single Cream.
Water.
Method
1) Place the handi on medium flame and pour in, all of the cooking oil. As it begins to heat put in Cloves, Cinnamon, Jeera and the crushed Cardamom.
2) Fry the above to light brown and add the diced onion, fry till it begins to pink. Now add the paste and fry till all acquire golden brown color.
3) Sprinkle in all of the dry Masala powder and blend. Immediately, put in all of the chicken and stir fry.
4) Watch the chicken turn to ‘white’, keep stir frying to brown and as per need sprinkle water, a few drops at a time, to avoid the chicken from burning. Add a little salt. Blend well.
5) When you see the oil separating and floating up, pour in the tomato puree, adjust salt to taste. Sauté the mixture.
6) Pour in a little water, enough to blend the Masala & to help the chicken to cook. Reduce the flame to low. Cover the vessel, ensuring that the steam is held within. Pour a little water over the lid also.
7) After 07 minutes, open the cover to check the state of the chicken. If not yet cooked, cover again as previously for 02 mts.
8) The cooked chicken should be covered with moist Masala and not be drowned in curry.
9) Remove to serving bowl and garnish with lemon juice and single cream.
Serve with hot, Chapatti / Tandoori Roti.
Thursday, January 21, 2010
FISH in MASALA GRAVY....Indian Masala
Winter-a season to enjoy fish in any form- fried, poached, roasted or in gravy. I am listing a preparation, which is more on the lines of Punjabi cooking. However the mughalai purist will also be able to stake a claim in the type of cooking as illustrated. They would not be far from the truth. Punjabi cooking has a well identified branch in Peshawari cooking which in turn finds itself well seated in Kabuli tradition. Influenced by the Mughals the cooking presents itself as an oriented exotic fare.
While you may select a fish of your choice, I recommend you buy either a ‘Surmai’ (Tuna) or any firm fleshed fish. ‘Rohu’ (fresh water) will do as well.
You would require:
1. Fish 200 gms-cleaned, dressed and cut in to not too small chunks.
2. 125 gms Onion-diced fine.
3. 125 gms tomato puree.
4. 01 cup well beaten plain curd.
5. Paste of- 3-5 sprigs of fresh coriander, 03 green chili, 05-07 pods garlic, 2” ginger & 2” cinnamon stick.
6. 100 ml cooking oil.
7. Salt to taste, 01 tps each of red chili powder, turmeric powder, garam Masala, coriander powder, mustered seeds, Jeera & Ajwain. 04 cloves and 04 green cardamoms.
Method
1. In a wok or a handi pour all of the oil and heat on medium flame. Throw in the mustered seeds and wait for it to start spluttering. Add in the cloves, green cardamom and the fresh paste. Fry till light golden brown.
2. Add onion and fry till golden brown. Pour in the tomato puree and blend well.
3. Sprinkle in the dry Masala powder except ½ of the garam Masala. Fry till the oil starts to surface up. Pour in a little water and stir to blend the fried Masala.
4. Put in the fish chunks, and gently stir to fry and boil the fish. Make sure you do not damage the fish. Add a little more water to ensure even cooking.
5. As the gravy begins to look nice and red slowly add the curd and gently blend. Adjust salt to taste.
6. Do not cover, reduce the flame to ‘low’ and cook.
7. When you have the desired consistency of the gravy, serve hot after garnishing with the remaining garam Masala.
Serve with hot, steaming rice
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