“From the Weekend magazine, Foodcourt column.”
READY IN:
1hr
YIELD:
500 ml of gravy
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat ghee in an iron-cast wok (kadhai).
  2. Add garlic paste.
  3. Saute over low heat until light brown in colour.
  4. Add the pounded corriander seeds and red chillies.
  5. Saute for half a minute.
  6. Add the ginger and green chillies.
  7. Saute for another half a minute.
  8. Add the chopped tomatoes.
  9. Cook until the ghee separates and floats on the surface.
  10. Add the rose petals, salt and garam masala.
  11. Stir and mix well.
  12. Add the vegetables of your choice and cook until the veggies are tender.
  13. Serve hot with rotis/naan/parathas/bread- you name it!

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