Karela Or Bitter Gourd Dopyaza

Karela or bitter gourd dopyaza.
Bitter gourd or karela with lots of onion and tomato. Onion and tomato reduced the bitterness of karela. A dry curry not thick gravy like mutton or chicken dopyaza.

Normally we make dopyaza with chicken or mutton. Or you can make dopyaza with paneer or cottage cheese, bhindi or any vegetable. And dopyaza usually made with thick spicy gravy. But this time I made dopyaza with karela and made it dry. After marinating with salt, rinsed and squeezed karela automatically reduces it’s bitterness. And lots of onion also reduced the bitterness so if you don’t like the bitterness of karela, you will definitely enjoy the taste of this karela dopyaza.
You may like three more karela recipes on this blog.

1. Sukto

2. Bitter gourd with tomato

3. Gujarati bitter gourd stir fry

This week 220 #Foodiemonday bloghop theme is Gourds Are Beautiful suggested by me. Yes this week its my turn to suggest the theme and I have suggested two themes. #1 make anything using any gourd, #2 one pot rice dish. Everyone voted for gourds. And we all bloghop members presenting recipes of different types of gourds.

I have used sliced onion and cubed onions. You can also use whole shallot instead of cubed onions. For sourness I have used 2 teaspoon amchur or dry mango powder. You can use more or less according to your taste. You can also use tamarind paste instead of mango powder.

Recipe

Karela or bitter gourd – 3 medium

Small onions – 5, cubed

Onion – 1 large, sliced

Tomato – 3 medium

Ginger paste – 1/2 teaspoon

Garlic paste – 1 teaspoon

Oil – 3 tablespoon

Salt to taste

Turmeric powder – 1/2 teaspoon

Coriander powder – 2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Amchur or dry mango powder – 2 teaspoon

Method

1. Discard the both ends of bitter gourd. Lengthwise make half. Chop into thin slices.

2. Rinse and drain the water. Marinate with 1 teaspoon salt and keep aside 15 – 20 minutes.

3. Wash the bitter gourd again. Wash 3 – 4 times and squeeze well.

4. Grind the tomatoes.

5. Heat oil in a pan. Add sliced onion.
When the onion becomes translucent add garlic and ginger paste. Fry till onion becomes light brown.

6. Now add bitter gourd and fry for 4 – 5 minutes.

7. Add cubed onions, salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute for 3 – 4 minutes.

8. Add ground tomatoes and mix well. When it starts to boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir in between.

9. Now remove the cover and cook on high heat till dried up. Keep starting.
When bitter gourd or karela dried up remove from heat.

10. Garnish with cilantro or coriander leaves and onion rings. Serve with steamed rice or Indian flat bread.

Notes
1. Shallot can be used instead of cubed onions.
2. You can use tamarind paste instead of amchur. Use amchur or tamarind paste according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
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Chatpata Gobhi Or Spicy Cauliflower Stir Fry

Chatpata gobhi or spicy cauliflower stir fry.
Quick and easy to make no onion garlic cauliflower dry curry.
Try and enjoy a completely different taste. I love South Indian tadka and as well as our Bengali spices. So here is a humble winter vegetable cauliflower in a new taste.
Tempering with mustard seeds, cumin, curry leaves and Bengali bhaja moshla
made this cauliflower aromatic and lipsmacking. You don’t need to add water in this dry cauliflower sabji. A perfect side dish goes well with any bread or rice dishes.

You may like three more cauliflower recipes on this blog.

1. Cauliflower with ginger

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi or cauliflower with poppy seeds and mustard

This week our 219 #Foodiemonday bloghop theme is winter veggie affair suggested by lovely Sasmita who blog at First Timer Cook. Sasmita is a very talented blogger. I love her all the recipes, specially authentic dishes. Recently bookmarked her rose flavored kaju katli to try.

Recipe is very simple. If you have bhaja moshla or ground roasted spices ready then you can make it in a jiffy.

Recipe

Cauliflower – 1 medium

Green peas – 1/4 cup, frozen or boiled

Bengal gram or chana dal – 1/4 cup

Sweet corn – 1/4 cup, boiled

Curry leaves – 8 – 10

Rai or mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Hing or asafoetida – 1/4 teaspoon

Oil – 2 – 3 tablespoon

Grated ginger – 1 teaspoon

Grated coconut – 2 heaped tablespoon + to garnish

Green chilli – 2, chopped

Tomato – 2 small, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Bhaja moshla or roasted mixed spice powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Ginger julienne to garnish

Method

1. Cut the cauliflower into small florets.
Pour sufficient hot water over the cauliflower florets and mix 1/2 teaspoon salt and let it cool down. Drain the water and keep aside.

2. Pressure cook rinsed chana dal or Bengal gram with water for 1 whistle. Reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own. Drain the water and keep aside.

3. Heat oil in a pan. I have used mustard oil but you can use any oil of your choice.

4. Add mustard seeds, cumin seeds, dry red chilli, hing or asafoetida and curry leaves.

5. When the seeds starts to crackle add grated ginger and chopped green chilli.
Stir and add cauliflower florets. Fry for a minute.

6. Add chopped cilantro or coriander leaves, chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder and grated coconut. Mix well.

7. Cover and cook on low heat until the cauliflower becomes soft. Stir in between.

8. Add sweet corn, green peas and boiled chana dal. Mix well.

9. Cook for 7 – 8 minutes more on low heat. Keep stirring to avoid sticking at the bottom. Taste and adjust the seasoning.

10. Increase the heat add bhaja moshla or roasted and ground mixed spices mix and remove from heat. Get the bhaja moshla recipe here.

11. Garnish with grated coconut,curry leaves and ginger julienne. You can also use chopped cilantro or coriander leaves to garnish.
Serve with paratha, roti or Indian flat bread, naan, fried rice, pulao, jeera rice, dal chawal or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
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Chhanar Dalna Or Paneer/Cottage Cheese Balls In Gravy

Chhanar dalna.
Bengali style no onion garlic curry with homemade chhena or cottage cheese balls.
This delicious and aromatic curry can be served as a side dish with pulao, jeera rice, luchi or puri, paratha, roti or any type of bread.
You can use grated store bought paneer but homemade soft chhena or paneer taste best. Get the method of making homemade paneer or cottage cheese here.

You may like some more paneer or cottage cheese recipe on this blog.
1. Dal corn paneer pakoda

2. Kathal paneer kofta curry

3. Schezwan paneer

4. Italian flavoured paneer bhurji

5. Paneer gajar halwa

6. Methi paneer kofta in palak gravy

7. Cottage cheese or paneer capsicum stir fry

8. Paneer kala chana kofta curry

9. Paneer stuffed parwal mithai

10. Mint paneer kofta

11. Aloo paneer

12. Chhena kheer or chhanar paesh

13. Shahi paneer

14. Hariyali paneer butter masala

15. Paneer or cottage cheese croquette

16. Soya paneer lollipop

17. Chhanar jilipi

18. Sandesh

And many more sweet dishes.

This week’s 217 #Foodiemonday bloghop theme is khali fridge or empty fridge suggested by very talented blogger Renu Agrawal dongre who blog at Cook with Renu. Visit her space for mouthwatering recipes from different cuisine. I have recently bookmarked her Whole Wheat Spinach Pizza Pinwheel to try.

Renu suggested that use your pantry ingredients like grains, rice , dals etc or what you cook when you run out of vegetables and fruits or you do not have tomato, onion etc. Okay when I don’t have tomato usually I use curd and whenever I don’t have any vegetables in my pantry I use the milk from my refrigerator and make fresh paneer or cottage cheese to make different types of curry or stir fry.
Today sharing Bengali style chhanar dalna or paneer balls in no onion garlic gravy. My mom usually made it on veg days. It can be made for offering or bhog prasad. You can also make it for party side dish.

Recipe

Paneer or cottage cheese – 1 cup heaped, crumbled

Ginger – 1 inch piece, grated

Green chilli – 1 finely chopped

Cumin powder – 1 teaspoon +1/2 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Turmeric powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Dry red chilli – 3

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 2

Cumin seeds – 1/2 teaspoon

Hing or asafoetida – a pinch

Tomato – 2 medium, peeled and cubed

Or

Curd – 3 tablespooon

Refined flour or maida – 1 tablespoon

Ghee or clarified butter – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Oil – 3 – 4 tablespoon

Green chilli – 2 slit

Water – 2 cup + 4 tablespoon

Method

1. Soak red chilli in 4 tablespoon water for 30 minutes.

2. Mash paneer or cottage cheese well in a plate. I have used homemade fresh paneer. Get the recipe here.

3. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 finely chopped green chilli, 1/4 teaspoon grated ginger and 1 tablespoon refined flour or maida. Knead well to make smooth.

4. Make equal sized small balls. Press gently with your palm. Make all the balls and keep aside.

5. Grind remaining grated ginger, tomato, green cardamom, cinnamon and cloves. Skip tomato if you are using curd.Make a smooth paste. You can use crushed green cardamom, cinnamon and cloves in tempering but I like my gravy smooth so ground.

6. Blend dry red chilli with it’s water and keep aside. It will give a beautiful colour to the gravy. You can use kashmiri red chilli powder instead but I recommend to use it.

7. Heat oil in a pan. Fry the paneer or cottage cheese balls from both sides. And place on a paper towel.

8. Fry cubed potatoes till golden brown in the same oil and keep aside.
Add cumin seeds, hing or asafoetida and bay leaf in the oil.

9. When the cumin seeds starts to crackle add the ground paste, cumin powder, coriander powder, turmeric powder and sugar. Also add well beaten curd if using.When it starts to dried up add blended dry red chilli. Saute till oil leaves the sides.

10. Now add fried potatoes and salt. Saute again for a minutes.
Add 2 cup water and slit green chilli. Cover the pan and cook till potatoes becomes soft.

11. Add fried paneer or cottage cheese balls. Cook uncovered for 2 minutes.

12. Add ghee or clarified butter and garam masala. Mix and remove from heat.

13. Garnish with chopped cilantro or coriander leaves. Serve hot with steamed rice or paratha, puri or any Indian bread.

Notes
1. You can add cashews, almond or melon seeds paste to make the gravy rich I didn’t.
2. Use red and green chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

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Dal Rasam Or Paruppu Rasam

Dal rasam or paruppu rasam.
Rasam with pigeon pea or arhar/toor dal. An easy simple yet lip smacking and no onion garlic recipe.
Slightly tangy hot and delicious Indian soup.
You can reduce the amount of chilli if you don’t like it spicy. Serve it with steamed rice or enjoy as soup. I love it as a hot comforting soup in winter days. But today I have served it with steamed rice, eggplant or brinjal and parwal or pointed gourd fry and mix vegetable. Simple and pure vegetarian lunch.

According to Wikipedia rasam, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.

Sending this post to 214 #Foodiemonday bloghop #Rasam Raga theme suggested by a dear friend and very talented bloggger Priya Iyer who blogs at The world through my eyes.
Do visit her blog for some wonderful recipes and travel storie. She has a vast collection of authentic and innovative recipes. I specially loved her chutney recipes. Priya recently shared an unique chutney recipe Ivy gourd chutney.
I have bookmarked it to try. This week Priya suggested that everyone try to make rasam with some variation. We don’t have to follow authentic recipe.

So here is a rasam recipe in a very easy way. You don’t need rasam powder to make it. And taste is lip smacking. I didn’t use rasam powder and instead of rasam powder I have used black pepper powder, cumin, coriander powder and methi or fenugreek seeds. But if you want to use rasam powder omit these powder spices and methi or fenugreek seeds. You can also use lemon juice instead of tamarind paste.

Recipe

Tuar dal – 1/4cup

Salt to taste

Turmeric powder – 1/4 teaspoon

Tomato – 2, chopped

Green chilli – 1, chopped, optional

Dry red chilli – 1-2

Curry leaves – 10-12

Hing or asafoetida – 1/4 teaspoon

Cumin seed – 1/2 teaspoon

Rai or mustard seed – 1/2 teaspoon

Fenugreek seeds or methi – 1/4 teaspoon

Cumin Powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Tamarind or imli paste – 2 teaspoon

Cilantro or coriander leaves – handful, chopped

Oil or ghee – 1 tablespoon

Water – 3 &1/2 cup

Method

1. Wash the lentil and pressure cook with 1 cup water, 1/4 teaspoon turmeric and salt. After 1 whistle reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own.

2. Whisk the dal or lentil well. Add tamarind paste jaggery powder and 1/2 cup water. Mix well and keep aside.

3. Heat oil or ghee in a pan. Add mustard, cumin and fenugreek seeds.
Add dry red chilli, curry leaves and hing or asafoetida.

4/ Now add the chopped tomatoes. Add green chilli if using. Saute till tomatoes become mushy.

5. Add cumin powder, coriander powder, black pepper powder and coriander leaves. Saute for 1 – 2 minutes.

6. Add boiled dal and mix well. Add 2 cup water and mix. When it starts to boil reduce the heat. Cook on simmer for 5 – 6 minutes.

7. You can add more water if required.
Taste and adjust the seasoning. You can add more tamarind paste if you like the tangy taste.

8. Serve hot with steamed rice or enjoy as soup.

Notes
1. If you like your rasam hot add more green chilli or skip green chilli to make it mildly spicy.
2. Minced or finely chopped garlic can be used in tempering.
3. You can use lemon juice instead of tamarind paste. If you don’t like the sourness use only one teaspoon tamarind paste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata.
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Ivy Gourd With Poppy Seeds

Ivy gourds or kundru with potato and poppy seeds.
A very delicious dry curry with ivy gourd, potatoes and poppy seeds or khaskhas. You don’t need any spices except turmeric and poppy seeds.

Coccinia grandis, the ivy gourd, also known as scarlet gourd, tindora, and kowai fruit, is a tropical vine. It grows primarily in tropical climates and is commonly found in the southern Indian states, where it forms a part of the local cuisine. Coccinia grandis is cooked as a vegetable
Wikipedia

Available as a dietary supplement, ivy gourd is said to have potent anti-inflammatory and antioxidant effects that may aid in the prevention or treatment of a diverse range of health conditions, from diabetes and high cholesterol to high blood pressure and obesity.
Source

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter I. And I made this recipe using ivy gourd.

I have missed letter A. Here are some recipes I have shared for this challenge.

Beetroot shot

Corn cottage cheese stir fry

Date walnut fudge

Eggs in poppy seeds and tomato gravy

Fennel oats millet cookies

Ginger noodles

Hazelnut honey chocolate mango smoothie

Its a very easy to make yet superbly delicious curry. If you have ground paste ready then you can make it in a ziffy. You can also make it without potatoes or use less potato if you want. Use green chilli according to your taste.

Recipe

Ivy gourd – 250 gram

Potatoes – 2

Onion – 3, thinely sliced

Poppy seeds or khaskhas – 3 tablespoon

Green chilli – 2 – 3

Nigella seeds or kalonji – 1/4 teaspoon, optional

Mustard oil – 2 tablespoon + 1 teaspoon

Method

1. Soak the poppy seeds in 1/3 cup hot water for 30 minutes.

2. After 30 minutes strain the water and grind with 1 – 2 green chilli and 2 – 3 tablespoon water. You can add little more water if required. Make a smooth paste.

3. Rinse the ivy gourd well. Cut both ends and make half lengthwise. Make thin slices.

4. Peel the potatoes. Wash well and make thin slices.

5. Heat 2 tablespoon oil in a pan. Add nigella seeds or kalonji if using.

6. Add thinly sliced onion. Fry for a minute.

7. Add thinly sliced ivy gourds and potatoes. Stir well.

8. Add salt and turmeric powder. Mix and cover the pan. Cook on low heat. Keep stirring in-between.

9. When the ivy gourd and potatoes becomes brown add poppy seeds and green chilli paste. Rinse the grinder jar with 1/4 cup water and add with it. Mix and add 1 – 2 slit green chilli if you want spicy.

10. Cook on high heat. Keep stirring.
When the curry dried up and changed it’s colour to brown. Add 1 teaspoon mustard oil and mix. This step is optional. I have added it for an extra zing. You can skip this step if you want.

11. Remove from heat. Your ivy gourd with poppy seeds is ready.
Garnish with green chilli or cilantro/coriander leaves.
Serve hot with steamed rice or any bread.

Notes
1. Use green chilli according to your taste.
2. You can also use red chilli powder if you want.
3. You can make this dry curry without potatoes or less potato.
4. Nigella seeds or kalonji is optional. If you don’t have nigella seeds or you don’t like the flavour skip it.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Lal Saag Or Red Spinach Stir Fry

Lal saag or red spinach stir fry with garlic.
A very easy to make and tasty stir fry. You need only four ingredients with red spinach to make this stir fry.
After a simple and light Chicken curry, here is an easy to cook yet delicious red spinach or laal saag.
If you like the taste of garlic then its perfect for you. You can serve it as a side dish with rice or any bread. I have served it with steamed rice and easy microwave chicken. I will share the chicken recipe soon.

Amaranthus dubius, the red spinach, Chinese spinach, spleen amaranth, hon-toi-moi, yin choy, or hsien tsai is a plant species. It belongs to the economically important family Amaranthaceae. This plant is native to Asia, Europe and Africa, with origin most likely in the Indian subcontinent.
Source – Wikipedia

All of us are aware of green spinach and its benefits, but red spinach also contains numerous health benefits.
Let us look at the top 14 red spinach benefits of this wonderful gift of nature

Benefits of Red Spinach

1. Digestion
2. Kidney function
3. Anemia
4. Dysentery
5. Strengthen Hair Roots
6. Improves eyesight
7. Less blood
8. Food
9. Venomous bite
10. Grey Hair
11. Immune Support
12. Lose weight
13. Cancer
14. Fever

To read more about health benefits of red spinach in detail click here.

This week 211 #Foodiemonday blog hop theme is #NaturallyColorful suggested by Mayuri Patel who blog at Mayuris Jikoni. Do visit her space for many wonderful recipes. I always amazed by her baked recipes, specially different kinds of bread. She has a vast collection of baked recipes.

I have made this red spinach for my fussy eater daughter. She loved the taste. And happily clicked the picture.
I made it without any spices except very little cumin. You can use one more chopped green chilli if you want it spicy. Or skip chilli if you are making it for kids. Recipe is very simple and don’take much time to cook.
Picture credit my daughter Suchismita Roy. Have a look on her blog for some beautiful pictures. Hope you will also like her write up.

Recipe

Red spinach – 250 gram

Garlic cloves – 8 – 10

Salt to taste

Green chilli – 1, finely chopped, optional

Cumin powder – 1/2 teaspoon

Oil – 2 teaspoon

Method

1. Rinse the red spinach. Drain the water. Chop and keep aside.

2. Heat oil in a pan. Add the garlic cloves.
Fry the garlic cloves till brown.

3. Add chopped spinach, chopped green chilli, salt and cumin powder. Mix well.

4. Spinach will leave water. Cover and cook on low flame till spinach becomes soft and dried up. You can add little water if required.

5. Serve hot with steamed rice or Roti/Indian flatbread.

Note
You can add one more chopped green chilli with spinach if you want it spicy. Or skip chilli if you are making it for kids.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Sikkimese Chicken Curry

Chicken curry from Sikkim cuisine.
A very simple yet delicious chicken curry. You don’t need to saute or fry the onion and spices. Just marinat the chicken with all the ingredients and cook. Curry is not spicy at all. You will love this light and delicious curry. Except little cumin and turmeric you don’t need to use any spice. So easy and simple isn’t it 😊

Sikkim is a state in northeastern India. It borders Tibet in the north and northeast, Bhutan in the east, Nepal in the west, and West Bengal in the south. Sikkim is also located close to India’s Siliguri Corridor near Bangladesh. Sikkim is the least populous and second smallest among the Indian states.

Sikkimese cuisine is the traditional cuisine of Sikkim, a state of India. Sikkimese are traditionally rice eaters. Nepalese cuisine is very popular in Sikkim because Sikkim is the only state of India with an ethnic Nepali majority.

Source – Wikipedia

Now why I am talking about Sikkim? Yes, if you are a regular reader of this blog then you may know that I am a member of a Facebook group and we members of the group share a recipe every month from different cuisine from different Indian state.

Shhhh cooking secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.

This month my partner is very talented blogger Narmadha who blog at Nams Corner. Do visit her space for different types of veg and non veg recipes. I specially love her baked recipes. I am sure you will love her wonderful blog.
Naramadha gave me onion and green chilli and I gave her lime juice and salt. Narmadha made delicious thukpa with these ingredients. Check out the recipe here.

You may like some more chicken recipes on this blog.

1. Chicken kosha

2. Zafrani Chicken

3. Chicken dak-bungalow

4. Chicken clear soup

5. Chicken chaap

I was searching for the recipes from Sikkim and loved this simple and easy recipe. In this recipe, you don’t need to saute or fry the onion, spices and chicken. Just marinate the chicken for an hour and then cook. Even you don’t need much spices to make it. Photo courtesy – Suchismita Roy

Adopted the recipe from here.

Recipe

Chicken – 500 gram

Onion – 2 finely chopped

Tomato – 1 large, chopped

Slit green chilli – 2 – 4 or to taste

Ginger garlic paste – 2 tablespoons

Lemon juice – 2 teaspoon

Curd – 1/2 cup

Salt to taste

Mustard oil – 1 – 2 tablespoons

Turmeric powder – 1/2 teaspoon

Cumin powder – 1teaspoon

Method

1. In a wok or pan mix everything with chicken.

2. Cover and keep the marinated chicken in the refrigerator for an hour.

3. After an hour cook the chicken covered till chicken becomes soft. Stir in between.

4. Garnish with green chilli and onion rings. You can also use cilantro or coriander leaves to garnish.

Serve hot with rice or any bread.

Note

Use green chilli according to your taste. If you like your curry hot add more slit green chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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