Ingredients
- oil, divided1 cup
- masyaura1 1/2 cup
- cumin seeds1 pinch
- fenugreek seeds1/2 tsp
- serrano pepper or other green chiles, finely chopped; serrano or other green chiles1–2 piece
- salt, to taste
- turmeric powder1/2 tsp
- tomatoes, medium-sized; finely chopped3 piece
- cumin-coriander powder1/2 tbsp
- red chile powder1/2 tbsp
- ginger-garlic paste1/2 tbsp
- ground black pepper, optional1/2 tbsp
- water3 cup
- cilantro, finely chopped2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Heat ½ cup oil in a pan. Add the masyaura, and fry until it becomes red and crispy. Make sure to stir as you fry because it burns fast. Remove masyaura from oil once finished.
In a separate pan heat the remaining ½ cup oil. Add cumin and fenugreek seeds. Once seeds are golden brown, add potato and green chilies. Fry until it becomes golden brown.
Add fried masyaura, salt, and turmeric powder, then stir properly. Cover and cook it on a low to medium heat for 5 minutes.
Add tomato, cumin-coriander powder, ginger-garlic paste, pepper, and red chili powder. Stir, cover, and cook for another 5 minutes.
Add water and stir well. Cook on medium heat and let the mixture boil. Remove from the heat once you get the desired gravy consistency.
Sprinkle with cilantro to garnish.
Inferred This region is inferred from the ingredients（evidence：masyaura、cumin seeds、fenugreek seeds、ginger-garlic paste）
