| 15 | 16 | 17 | 18 | 19 |
| 1 | 14 | 28 | 41 | 55 |
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1
1
2
tsp. mustard seeds
tsp. salt or to taste
tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the mustard seeds for half a minute,
followed by the mustard paste for a minute on low heat. Add okra, turmeric and chilli powders
and salt, and cook on medium low heat for ten to fifteen minutes.
Peas & Potato Curry
Popularly known as "Alu Matar", this one's a vegetarian veteran.
Ingredients:
1
1
1
1
1
1
1
1
1
1
lb. shelled green peas
onion, pureed
tsp. ginger paste
tsp. garlic paste
tsp. turmeric
tsp. chilli powder
tsp. cumin powder
tsp. coriander powder
large potato, cooked and cubed
tsp. salt or to taste
Cilantro/coriander leaves
1
tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders for five minutes. Add potato, green peas, turmeric and chilli
powders and salt together with half a cup of lukewarm water and cook on medium low heat for
fifteen minutes. Garnish with cilantro/coriander leaves.
Peppers & Potato Curry
(Shimla mirch ki sabzi)
Ingredients:
1
lb. green bell peppers, sliced fine
-
18 -
1
1
1
1
2
1
1
1
onion, pureed
tomato, pureed
tbsp. ginger paste
tbsp. garlic paste
tsp. turmeric powder
tsp. chilli powder
tsp. cumin powder
tsp. coriander powder
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