Hyderabadi Tomato Curry

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Why recepie famous for?

This creamy and masaledar dry subzi of colocassia is a fab combo for rice , rotis or puri . A tangy masala mixture of curds, dried mango powder and other spice powders gives this dry, microwave-cooked dish a tongue-tingling flavour, while milk and cream give it a rich and luscious mouth-feel. Garnish this Masaledar Arbi with loads of coriander and serve it hot.

Ingredients


1 1/2 cups peeled colocassia (arbi) slices
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp finely chopped green chillies
1/2 tsp lemon juice
1/2 tsp carom seeds (ajwain)
1 tsp oil
2 tbsp milk
1 tbsp fresh cream
salt to taste

To Be Mixed Into A Masala-curd Mixture
2 tbsp thick curds (dahi)
1 tsp besan (bengal gram flour)
2 tsp chopped coriander (dhania)
1/2 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried mango powder (amchur)
1 tsp oil

For The Garnish
2 tsp chopped coriander (dhania)

Instructions


Combine the oil, ginger-garlic paste, green chillies, lemon juice and carom seeds in a microwave-proof bowl and microwave on high for 1 minute.

Add the prepared masala, colocassia, milk, cream and salt, mix gently and microwave on high for 9 minutes, while stirring twice in between.

Serve hot garnished with coriander.

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