TOMATO PHOOL MAKHANI



TOMATO PHOOL MAKHANI

  • 4 TOMATO (WELL CHOPPED)
  • 2 ONIONS (WELL CHOPPED)
  • 1/2 CUP PHOOL MAKHANA
  • 8 GREEN CHILIES (WELL SLICED)
  • 1/4 tbsp GINGER AND GARLIC PASTE
  • 1/4 tbsp TURMERIC POWDER
  • 1 tbsp GARAM MASALA POWDER
  • 2 tbsp RED CHILLY POWDER
  • SALT (PER TASTE)
  • 2 tbsp OIL
  • 4 CORIANDER LEAVES (WELL CHOPPED)
  1. Wash Tomatoes, Onions and chop it well and slice green chillies and make a paste in mixer jar and keep aside.

    Take a pan and add Oil  and warmth it on low flame and add Phool Makhana and roast it for five to 6 minutes.

    Now add ginger and garlic paste and fry it on a coffee flame until the tiny goes.

    Now add grinded paste and fry it for jiffy on low flame ,add Turmeric powder,salt ,garam masala,red chilli powder and fry it for jiffy .

    Now add 2 cups of water and cook it on low flame for ten minutes until Phool Makhana turns into soft and cooked well.

    Finally Garnish the recipe with well chopped coriander leaves.

    Serve hot with Roti/chapathis.

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