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Friday, 4 May 2018

Green Almond Curry


          Green Almonds are new to me. Never cooked it earlier. Came across them in a supermarket here and so decided to give it a try. Was wondering what to make of them. Then decided to go in for something simple. So here you are - a curry that can be served as a side dish that was really yummy. It can be served with any form of rice or Indian bread. So check for a step by step method to prepare it. 








  • 20-25 green almonds, sliced
  • 1 onion, chopped
  • 1 onion, roughly chopped
  • 2-3 garlic cloves
  • 1" ginger
  • 1-2 tsp. tomato paste
  • 1 tbsp. red chili powder
  • 1 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 2-3 tbsp. mustard oil
  • 1-2 bay leaves
  • 1-2 dry red chilies
  • 1" cinnamon stick 
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 2 tbsp. cream
  • 1 tsp. ghee
  • 1 tbsp. coriander leaves, chopped 









          Pressure cook the sliced almonds for 4-5 whistles. Drain and keep aside. Grind one onion, ginger and garlic with a pinch of turmeric powder into a smooth paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, bay leaves and dry red chilies. Saute for a few seconds.

          Add the onion and stir fry till light brown. Now add the ground paste, tomato paste and all the dry spices. Saute till dry.

           Add the boiled almonds and combine everything well. Add 1 cup water. Cover and simmer till gravy turns thick. 

          Add cream and switch off the flame. Add the ghee and garam masala powder. Garnish with coriander leaves and serve as a side dish with rice or chapatis. 








                  Pressure cook the sliced almonds for 4-5 whistles. Drain and keep aside.



                  Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, 
                  bay leaves and dry red chilies. Saute for a few seconds. Add the onion and stir
                  fry till light brown. 



                   Now add the ground paste, tomato paste & all the dry spices. Saute till dry.



                    Add the boiled almonds and combine everything well. 



                Add 1 cup water. Cover and simmer till gravy turns thick. 




                 Add cream and switch off the flame. Add the ghee and garam masala powder. 



                Garnish with coriander leaves.







                               Serve as a side dish with rice or chapatis. 


          








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