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Reena Andavarapu
A smooth and thick scrumptious himachali curry. The spice and flavours come out so well in this gravy. It is a must try northern flavour dish. Goes well with chapatis, phulkas etc. Easy prep and cooking.
Simple and delicious.
Boil the potatoes and cut into large chunks. Keep aside
Cut cauliflower into large chunks and Boil with some salt. Keep aside.
Whisk curd with salt and turmeric and keep aside.
Grind rice with 3 Cardamon into fine powder, then add few tbsps of water and grind into a fine paste
Mix this paste with the curd
Heat ghee/mustard oil in a deep sauce pan. Add the whole spices. Stir. Add hing. Now add the chopped onion and saute till transperant.
Add the boiled potatoe and cauliflower peices. Add in all the spice powder, little salt and toss till coated well
Cover and cook for 2 to 3 minutes. Let the peices absorb the masalas. Now lower the flame and add the curd mixture.
Mix well and simmer for 5 to 7 minutes. Can add water to the consistency required.
Switch off and garnish with finely chopped coriander.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Hem Lata Srivastava
Harlin Kaur
Mudita Bagla
Mandeep hundal
Soma Mukherjee
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