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Anjeeri Matar

Serving - 5

INGREDIENTS
Dried figs -70 grams
Water - 350 milliliters
Oil - 2 teaspoons
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Tomato - 150 grams
Water - 300 milliliters (divided)
Oil - 1 tablespoon
Bay leaf - 1
Cumin - 1 teaspoon
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Green chili - 1 teaspoon
Onion - 70 grams
Cashews - 1 tablespoon
Tomato - 100 grams
Yogurt - 70 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Paprika - 1 teaspoon
Green peas - 180 grams
Water - 200 milliliters
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon


PREPARATION
1. In a mixing bowl, add 70 grams dried figs and 350 milliliters water.
2. Keep aside and soak for 30 minutes.
3. Heat 2 teaspoon oil in a pan, add 1 teaspoon garlic, 1 teaspoon ginger, mix once and add 150 grams tomatoes.
4. Cook for 5-7 minutes on medium heat.
5. Now add 200 milliliters water and mix.
6. Bring it to boil.
7. Remove the pan from heat.
8. Cool the mixture and transfer it to blender.
9. Blend to a smooth puree.
10. Now, chop half of the soaked figs and keep aside .
11. Bring half of the soaked figs, add 100 milliliters water, transfer to a blender.
12. Blend to a smooth paste and keep aside.
13. Heat 1 tablespoon oil in a pan, add 1 bay leaf, 1 teaspoon cumin, and stir well.
14. Now, add 1 teaspoon ginger , 1 teaspoon garlic sauté for a minute.
15. Add 1 teaspoon green chili, 70 grams onion and stir well.
16. Now, add 1 tablespoon cashews and stir well.
17. Add 100 grams tomatoes and cook for 5-8 minutes.
18. Add blended tomato puree, mix and cook for 7-8 minutes on low heat.
19. Now, add 70 grams yogurt and mix well.
20. Then, add 1/4 teaspoon turmeric mix once, then add 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon paprika. Cook for a while.
21. Add 180 grams green peas, mix once, then add blended fig paste and stir well.
22. Add 200 milliliters water and bring to boil. Cover and cook for 8- 10 minutes.
23. Add chopped figs and cover and cook for another 5 minutes.
24. Add 1/2 teaspoon garam masala and 1 tablespoon coriander and mix well.
25. Garnish with chopped coriander.
26. Serve hot.




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