Name: Torai in Makhani Gravy recipe by Archana Bhargava at BetterButter
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 6
Ingredients: 1 kg torai or ridge gourd; 4 medium sized tomatoes , grind into paste; 1 tbsp green chillies-ginger paste; 1 tsp red chilly powder; 2 tsp dhania powder; 1/4 tsp + pinch of haldi powder; Salt to taste; 1 tsp kitchen king masala; pinch of cardamom powder; 1 tbsp malai or cream; 1 tsp kasoori methi; 1 tsp oil; 1 tbsp kaju powder

ABOUT Torai in Makhani Gravy RECIPE

Torai or ridge gourd is a very simple vegetable, I have given it a twist by making it in makhani gravy.

Ingredients Serving: 6

1 kg torai or ridge gourd
4 medium sized tomatoes , grind into paste
1 tbsp green chillies-ginger paste
1 tsp red chilly powder
2 tsp dhania powder
1/4 tsp + pinch of haldi powder
Salt to taste
1 tsp kitchen king masala
pinch of cardamom powder
1 tbsp malai or cream
1 tsp kasoori methi
1 tsp oil
1 tbsp kaju powder

Instructions

Peel the torai, wash and cut into cubes.
Put the diced torai, salt and haldi in a pressure cooker.
Cook till one whistle and switch off the gas.
In a pan heat oil and put green chillies and ginger paste.
Saute for a while.
Then add red chilly powder.
Dhania powder and a pinch of haldi.
Saute, then add ground tomatoes.
Cook on low heat till the oil comes out.
Now add kasoori methi, malai and cook further for 5-7 minutes. Or till the malai mixes well.
Now add kaju powder, saute, then add cooked torai.
Mix well and let it cook on low heat for 5-7 minutes.
In the end, add kitchen king masala and cardamom powder.
Mix well and turn off the gas.
It is ready to serve.
You can have this with roti, naan, paranthas etc. Enjoy.

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