An easy dish using half an onion, tomato and green pepper with a pinch of chilli powder, garam masala and salt. So easy to make and looks beautiful (:
So today is one of those lazy Saturdays, where all I wanted to do was hang around in my pj’s and watch TV. But I also wanted some good food because this week was jam-packed with school, exams,work and no free time. And what better pick-me-up from a horrible week than cooking? Sneha and Sanu left me early this morning to go study! So I decided to have a cooking party without them! Who says you need people around to make good food??!?
3 large potatoes-boiled
2 tbsp cream cheese
5-6 sprigs of parsley- chopped
1 tsp ginger-garlic paste
1 tsp chili powder/ garam masala- optional
1. Wash and boil potatoes in a large pot. Leave them to boil for about 25 minutes, or until a knife can easily be slid into the potatoes with some resistance. You don’t want the potatoes to fall apart once they are put in the gravy.
2. While the potatoes are boiling, you can make the gravy (if you haven’t already made it). Put the gravy in a pot and let it simmer for a few minutes, adding the ginger-garlic paste, chili powder and/or the garam masala and cream cheese.
3. Once the potatoes are done, peel the skin (carefully!), chop the potatoes and add to the gravy. Let it all cook together for about 10 minutes.
4. Add the parsley and mix well. And voila, your potato is ready!
Serve with paratha, chapathi, or you can even eat it with bread!
I just made this out of everything I had in my fridge, you can add fresh cream instead of cream cheese, which would make the texture even more creamy and delicious.
As seen in the ingredients picture, I used 2 chilies in the gravy so I used the garam masala for extra flavour and to change the colour without the chili factor. So make sure you know how spicy your chilies are before using too many!
So this is a gravy that we always make, and I decided instead of putting it in every single recipe (because we ALWAYS use this gravy), I’ll just put this post so that you can always refer to it! My mum always made this basic gravy and then added extras to change its taste according to what she was making. So this is exactly what we do as well!
1 tomato- roughly chopped
1 onion- chopped
1 chili- chopped
Cumin seeds- optional
Black mustard seeds- optional
Food processor/ Magic Bullet
1. Heat a pan with oil and add the cumin seeds and mustard seeds, letting them crackle for a few minutes. Be careful though because the mustard seeds will jump if the oil is too hot.
2. Add the onions and chili after about 30 seconds, and make sure they get mixed with the oil. You can add salt at this point if you want.
3. Leave the onions to cook for a few minutes, until they are aromatic and slightly translucent, then add the tomatoes.
4. Once the tomatoes get slightly mushy and oozes water, take the pan off the heat and transfer to a food processor/Magic Bullet.
5. Grind the tomato-onion mixture to your desired consistently, adding water if you want it more of a gravy consistency.
If you want the gravy to be spicier you can add another chili. You can also add ginger-garlic paste/ pieces of ginger and garlic to enhance the flavour. This gravy refrigerates well, it lasts about 10 days, and is perfect if you have beans, chickpeas or potatoes because you can add different spices to change it according to what you want to make that day.
Wasn’t this easy???