MIRCHI KA SAALAN

Ingredients:

250 gm large green chilies slit on one side
4 onions medium sized chopped
2 tbsp tamarind pulp
1" ginger chopped
2  tbsp garlic chopped
1  tbsp coriander seeds
1 tsp cumin seeds
2  tbsp roasted peanuts
2  tbsp sesame seeds
1 tsp poppy seeds
1/4 tsp fenugreek seeds
2" piece dry coconut (khopra)
1/4 tsp turmeric powder
1/2 tsp degi mirch
1 tsp sugar/jaggery
4-5 curry leaves
5  tbsp  oil
salt to taste


Method:

1. Heat 1 tbsp oil in a pan and cook onions till they become golden brown in color and keep aside.
2. In the same pan dry roast together coriander seeds, cumin seeds, sesame seeds, poppy seeds, fenugreek seeds, peanuts and dry coconut for 3 to 4 minutes or till you start smelling the aroma of roasted spices.
3. Grind all the ingredients except oil,curry leaves and green chilies to a smooth paste.
4. Heat rest of the oil in a pan and deep fry green chilies till they become slightly brown in color.
5. Drain out from the oil and keep aside.
6. Now add and curry leaves and ground paste  to the oil and cook on medium flame for 7 to 8 minutes.
7. Add and half cup water and when the gravy starts boiling add green chilies and cook further for 4 to 5 minutes till the gravy releases the oil.
8. Garnish with chopped coriander and serve hot.  

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RESTAURANT STYLE GRAVY

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4-6
Ingredients:
2 tbsp refined oil
1 tsp cumin seeds
2 medium sized onions
1 cup tomato paste/puree
1 green chili
1/4 cup cashew paste
½tsp red chili powder
½ tsp turmeric powder
1 inch ginger
4-5 cloves garlic
2 cups water
½ cup fresh cream
1 tsp salt or as per taste
1 tsp sugar /2 tsp tomato sauce(optional)
1 tsp kitchen king masala
1 tsp coriander powder
2 green cardamoms

Method:

1. Put sliced onions, green chili,ginger and garlic in a mixer and make a fine paste 
2. Take oil in a pan. 
3. Add cumin seeds and cardamoms and fry till the oil becomes fragrant. 
4. Add the onion ginger and garlic paste and cook till it become brown. 
5. Add the tomato puree and saute for 2-3 minutes. 
6. Add the turmeric powder, red chili powder, kitchen king masala powder, coriander powder and mix well. 
7. Add cashew paste. 
8. Stir and saute till the oil starts to leave the sides of the masala paste. 
9. Add water and stir. 
10. Simmer and cook on low flame for 10-15 minutes till the gravy becomes thick. 
11. Add half the cream and salt. 
12. You can also add sugar or tomato sauce if you want a light sweet taste in the curry.

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