Friday, August 28, 2009

Gurda Masala

1. Kidney 6 nos
2. Onions 1 large
3. Tomato 1 medium
4. Yogurt 1 tsp
5. Coriander Powder 1 tsp
6. Red chilli Powder 1 tsp
7. Ginger Garlic Paste 1 tbsp
8. Mint leaves chopped 1/2 cup
9. Green Chillies 3-4
10. Oil 3 tbsp or as per need

For Garam Masala:
1. Cloves 2-3
2. Green Cardamoms 4-5
3. Cinnamon Stick a small piece
4. Shah Zeera 1/2 tsp
Grind all these together to make your fresh garam masala for this recipe

1. Cut every kidney into 4-6 pieces, clean them and let it sit in water for 10- 15 minutes.
2. Heat oil and add the finely sliced onion to it, and fry untill it turns golden brown.
3. Now add the slited green chillies and ginger garlic paste and fry it for a few seconds.
4. Now add the kidney pieces to this mixture and mix well. Add a little salt at this stage and cover it and let it cook for 5-10 minutes on medium flame.
5. Add half of the mint leaves now, mix a little and let it cook for another 10 minutes, add a little water if needed
6. Now saute the kidney masala for a little while and add very finely chopped tomatoes to it, cover the lid and let it cook for a few more minutes without adding water.
7. Once you see the oil floating on top add yogurt to this masala and saute untill there is now raw aroma of yogurt or again till oil floats on top
8. Add the remaining chopped mint leaves to it and the freshly grounded garam masala, adjust salt to your taste and serve hot with phulkas or chapatis.

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