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Monday, 12 September 2016

Banana Stem Do Pyaza


          Banana stem has a number of essential nutrients, health benefits, is good for weight loss and helps in lowering high blood pressure. Besides, it also contains fibre, potassium  and vitamin B6. This wonder stem can be turned into many delicious recipes. 

          One of them happens to be Do Pyaza style. You will simply love this gravy which can be enjoyed with plain steamed rice, pulao, naan, tandori roti or just plain chapatti. Please check below a step by step method with pictures to prepare it.





  • 1 Banana stem, 5-6" long
  • 3 tbsp. mustard oil
  • 1 potato, cubed
  • 2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 mace
  • 1 onion, chopped
  • 1 onion, sliced
  • 1 onion, cubed
  • 1" ginger, sliced
  • 4-5 garlic cloves
  • 2 green chilies
  • 1 tomato, chopped
  • 1-2 tbsp. cashew paste
  • 2 tbsp. yoghurt
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. sugar
  • 1 tsp. garam masala powder
  • 1 tsp. ghee
  • 2 tbsp. fried onions






          Remove the outer covering of the banana stem and cut into cubes, simultaneously removing the fibrous threads. Pressure cook with sufficient water, salt and 1/2 tsp. turmeric powder for 5-6 whistles. 

          Heat oil in a pan and fry the potatoes till light brown in colour. Drain and keep aside. Grind 1 sliced onion, ginger, garlic and green chilies into a paste. Keep aside.

          Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and mace. Add the chopped onion and fry till light brown. Now add the ground onion paste and saute till the oil separates. 

          Add all the dry spices (except garam masala) along with a sprinkle of some water and continue to fry on a medium flame till the oil separates.

          Then add the boiled and drained banana stem, tomatoes, fried potatoes, the onion cubes and 3/4 cup water. Cover and simmer for 2-3 minutes.

          Add the cashew paste. Mix well and add 1 cup water. Simmer further for 2 minutes. When done, add the garam masala powder, ghee and the fried onions. 

          Mix well and switch off the flame. Cover and let it stand for 5 minutes. Serve with plain steamed rice, pulao, naan, tandori roti, poori or just plain chapatti.








                        Remove the outer covering of the banana stem and cut into cubes, 
                        simultaneously removing the fibrous threads. 




                        Pressure cook with sufficient water, salt and 1/2 tsp. turmeric powder 
                        for 5-6 whistles. 



                              Heat oil in a pan and fry the potatoes till light brown in colour. 




                        Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and
                        mace. 




                               Add the chopped onion and fry till light brown. 



                            Now add the ground onion paste and saute till the oil separates. 







                       Add all the dry spices (except garam masala) along with a sprinkle of 
                     some water and continue to fry on a medium flame till the oil separates.



                                Then add the boiled and drained banana stem, 




                        tomatoes, fried potatoes, the onion cubes and 3/4 cup water. Cover and
                        simmer for 2-3 minutes.



                               Add the cashew paste. 




                               Mix well. 




                               Add 1 cup water and simmer further for 2 minutes. 




                       When done, add the garam masala powder, ghee and the fried onions. 













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