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Ingredient
Parwal Butter Masala
Introduce
Chef :
Bethica DasParwal Butter Masala
#new - When there can be Chicken Butter Masala and Paneer Butter Masala, then why not Parwal Butter Masala. So made use of this seasonal vegetable, but with a slight twist. I added some beaten yoghurt instead of the cream that is traditionally used as I wanted to keep the gravy light to suit my palate.
Ingredient
Food ration :
2-3 peopleCooking time :
20-25 minutes
2 tbsp.
oil
2 tbsp.
butter
4
cloves
1 tsp.
ginger-garlic paste
1 tsp.
green chilli paste
1 tsp.
coriander powder
1 tsp.
cumin powder
1 tsp.
garam masala powder
1 tbsp.
Kashmiri red chilli powder
to taste
salt
1/2 cup
tomato puree
1/2 cup
beaten yoghurt
1 tbsp.
coriander leaves, chopped
1 tsp.
kasuri methi, crushed
Cooking instructions
* Step 1
Heat oil and 1 tbsp. butter in a pan. Fry the slit parwals till light golden in colour. Drain and keep aside.
* Step 2
Temper the same oil with cinnamon, cardamoms & cloves. Add the
onion and saute till light brown.
* Step 3
Add the ginger-garlic paste and green chilli paste. Give it a stir.
* Step 4
Then add all the dry spices. Mix well.
* Step 5
Add the tomato puree. Mix well and saute till the oil separates.
* Step 6
Then add the yoghurt and keep stirring for a minute.
* Step 7
Add 1/2 cup water & the fried parwals. Cover and simmer for 4-5
minutes or till the parwals turn soft.
* Step 8
When done, add the remaining butter, kasuri methi & coriander leaves.
* Step 9
Serve as a side dish with any form of rice or Indian bread.
Note: if there is a photo you can click to enlarge it
Tag
parwals, scraped and slightly slit from both ends
oil
butter
cinnamon stick
green cardamoms
cloves
onion, chopped
ginger garlic paste
green chilli paste
coriander powder
cumin powder
garam masala powder
kashmiri red chilli powder
Salt
tomato puree
beaten yoghurt
Coriander leaves, chopped
kasuri methi, crushed
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