500 g (1.1 lb) Onions, cut into big pieces
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
1 1/2 tsp (9 g) Garlic (lasan) paste
1 1/2 tsp (9 g) Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
2 tsp (3 g) Coriander (dhaniya) powder
1/2 tsp Turmeric (haldi) powder
Salt to taste
1 cup (250 ml) 8 fl oz Water
1/4 cup (50 g) 1 3/4 oz Yoghurt (dahi)
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 tsp (2 g) Cumin (jeera) seeds
1 1/2 tsp (9 g) Garlic (lasan) paste
1 1/2 tsp (9 g) Ginger (adrak) paste
1 tsp (2 g) Red chilli powder
2 tsp (3 g) Coriander (dhaniya) powder
1/2 tsp Turmeric (haldi) powder
Salt to taste
1 cup (250 ml) 8 fl oz Water
1/4 cup (50 g) 1 3/4 oz Yoghurt (dahi)
method
1. Heat the oil in a wok (kadhai); saute cumin seeds for a few seconds.
2. Add the ginger and garlic pastes and saute till well browned.
3. Mix the dry spices in 1/2 cup water and yoghurt. Add this to the wok and fry well.
4. When the mixture leaves the sides of the pan, add the onions and stir well.
5. Add 1/2 cup water and cook on low heat till the onions are tender. Serve hot with missi roti or bajre ki roti
2. Add the ginger and garlic pastes and saute till well browned.
3. Mix the dry spices in 1/2 cup water and yoghurt. Add this to the wok and fry well.
4. When the mixture leaves the sides of the pan, add the onions and stir well.
5. Add 1/2 cup water and cook on low heat till the onions are tender. Serve hot with missi roti or bajre ki roti
serving amount
serves: 4
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