OKRA BUTTER MASALA


This dish is no lesser a delight, than  any non- vegan butter masala or the paneer butter

masala.

Though the masala may be the same,ladies finger has an unique taste.

You can add cashewnuts , whole peanuts, corn,or green peas with the okra.

You can add the okra directly or slightly toss in oil before adding to the masala.

There are 2 methods of grinding the onion tomato masala for any butter masala.

1.Saute the tomatoes,onions in butter till soft.Fry the cashew nuts till light brown

and blend all 3 ingredients.

 2. Blend the onions ,tomatoes,cashewnuts raw and directly add to the butter.

Try your choice…..

Do try this with any pulao, or any type of rotis.

Surely a vegan treat.!

INGREDIENTS

250 gm ladies finger

2 onions chopped

3-4 tomatoes chopped

10 cashewnuts

1 tblsp Kashmiri chilli powder

1 tsp. garam masala powder

1/4 tsp pepper powder

1 tsp sugar

1-2 tsp amchur powder

1 tsp cummin seed powder

Few kasuri methi leaves

2-3 green chillies chopped

1 tblsp ginger -garlic paste

1 cup water

Salt to taste

Butter

coriander leaves to garnish

METHOD

Heat 2-3 tblsp. butter and add chilli powder.Immediately add tomato, onion,cashew nut

paste with sugar,salt.

Next add ginger garlic paste,and cook till oil separates.

Add the okra , amchur powder and rest of the ingredients except kasuri methi leaves.

Add water, and cook on a low flame for 5 minutes.

Add the methi leaves , and remove from fire.

Garnish with coriander leaves.

A little butter may be added while serving for richer taste.

Lamb/Mutton mix


This is a middle eastern categorised dish.It can be served with any rice or bread and chappathis.You can make this recipe with boneless mutton and use as a filling to make chappathis, frankies,tortillas….it’s all in your innovations.Now for the recipe
Ingredients
1 kg.mutton
4-5 green chillies/finely chopped capsicum
1+3/4 cups vinegar(any vinegar)
1 cup olive oil/any oil you like
Salt to taste
1 cup peanuts
1 cup cashewnuts
10-12 peppercorns
7 cloves
7 cardamons
2 pieces of cinammon(1 inch)
7-8 pips of garlic
1 inch piece ginger
Method
First grind the bold listed to a paste. Mix the rest of the ingredients,including the oil,and marinade the mutton for minimum one hour.
Then heat a non stick or thick bottomed pan,and allow to cook in its own juices on a slow fire till the meat is cooked.(no need to add water).
If you want it to be done within minutes,I would suggest the use of a pressure cooker. 2-3 whistles.Remove and adjust  curry according to your need.
Note Vegans:The same recipe can be made with mushrooms and potato.

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