
Ingredients
For Gravy
3 heaped tbsp Emami Smart Balance Oil
1 tsp Cumin seeds
5-6 Black pepper cons
2-3 Green cardamom
4 medium Onion, chopped
1 tsp Degi red chilli powder
2 tsp Coriander powder
½ tsp Cumin powder
¼ tsp Turmeric powder
2 small Capsicum, julienned
3 medium Tomatoes, chopped
Salt to taste
¼ cup Water
For Bhindi Do Pyaza
2 heaped tbsp Emami Smart Balance Oil
1 Black cardamom, crushed
2 medium Onion, diced
15-20 small whole Lady finger
1 tsp Ginger-Garlic paste
Salt to taste
½ medium Tomato, medium sliced
½ cup Prepared Gravy
2 tbsp Coriander leaves, chopped
For Aloo Do Pyaza
2 heaped tbsp Emami Smart Balance Oil
1 Black cardamom, crushed
2 medium Onion, diced
1 tsp Ginger-Garlic paste
10-15 Baby potatoes, boiled & cut in half
Salt to taste
½ cup Prepared Gravy, chopped
2 tbsp Coriander leaves
For Paneer Do Pyaza
2 heaped tbsp Emami Smart Balance Oil
1 Black cardamom, crushed
2 medium Onion, diced
1 tsp Ginger-Garlic paste
200 gm Paneer, cubes
½ cup Prepared Gravy
Salt to taste
1 whole Spring onion, chopped
2 tbsp Coriander leaves, chopped
Process
For Gravy
- In a kadai heat oil and add cumin seeds, black pepper cons, green cardamom and let them crackle.
- Then add onion saute it until light golden brown.
- Now add degi red chilli powder, coriander powder, cumin powder, turmeric powder saute for a minute.
- Then add capsicum, tomatoes and saute properly for 2-3 minutes, now cover and let it cook on medium low heat for 8-10 minutes or until soft.
- Add some water, bring it to a boil and switch off the flames and let it cool down properly.
- Once cooled grind it into a fine paste and keep aside for further use.
For Bhindi Do Pyaza
- In a kadai heat oil and add black cardamom, onion, lady finger, ginger-garlic paste and saute for 4-5 minutes or until cooked.
- Now add salt, tomato saute for a minute and add the prepared gravy saute and cook it until a minute then finish with coriander leaves. Serve hot.
For Aloo Do Pyaza
- In a kadai heat oil and add black cardamom, onion, ginger-garlic paste, potatoes and saute for 3-4 minutes or until light brown.
- Now add salt, the prepared gravy saute and cook it until a minute then finish with coriander leaves. Serve hot.
For Paneer Do Pyaza
- In a kadai heat oil and add black cardamom, onion, ginger-garlic paste, paneer and saute for 3-4 minutes or until light brown.
- Now add salt, the prepared gravy saute, spring onion and cook it until a minute then finish with coriander leaves. Serve hot.
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