Main Dishes

MAKAI MIRCH SALAN

109

ITS A SPICY INDIAN CURRY TO BE SERVED WITH BREAD

5
GREEN CHILIES - 5 TO 6
BABY CORNS - 200 GRAMS
VINEGAR - 1 TABLE SPOON
OIL - 3 TABLE SPOON
JEERA - 1 TEA SPOON
CURRY LEAVES - FEW
ONIONS - 2 FINELY CHOPPED
DHANIA POWDER - 1/2 TEA SPOON
RED CHILLI POWDER - 1/2 TEA SPOON
TOMATO PUREE - 1 CUP
GINGER PASTE - 1 TEA SPOON
ROASTED PEANUTS - 3 TEA SPOON
WATER - 1 CUP
MILK- 3/4TH CUP
AMCHUR - 1/2 TABLE SPOON
METHOD:- 1, SLIT THE MIRCH AND REMOVE SEEDS SPRINKLE 1/2 TEA SPOON SALT AND VINEGAR , RUB WELL AND KEEP ASIDE FOR 15 MINS 2 , CHURN PEANUTS WITH 1/4 CUP MILK IN AMIXER TO GET A PASTE KEEP ASIDE 3, NOW TAKE OIL IN A PAN ADD MUSTARD SEEDS CURRY LEAVES THEN ADD CHOPPED ONIONS , GINGER GARLIC PASTE AND FRY WELL IT GETS GOLDEN BROWN IN COLOUR THEN PUT TOMATO PUREE AND ALL MASALAS 4, THEN ADD BABY CORNS 5, THEN ADD PEANUT PASTE AND WATER LAST PUT GREEN CHILLIES.
Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV
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