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Sohail’s Aloo Mutaar Gajher #fb

February 4, 2011

Also known a MICKS VEGYTable

The closet photo I could find on google

Ingredients

SHAN Achar Ghost 3 teaspoon

Salt                                                            1.5 teaspoon

Garlic Powder                                       1 teaspoon

Coriander grounded 1 teaspoon

Turmeric powder 0.5 teaspoon

Green Coriander                              10 stalks

Carrots                                                 1 KG

Peas                                                        1 KG

Potatoes                                               ½ KG

Onions                                                2 large

Tomatoes                                         6

Ginger                                              2 inch piece

Method

Peal the carrots, cut them into small round discs.

Leave cut carrots to soak in water for 1 hour

Dice tomatoes

Cut ginger into thin long slices

Dice potatoes and soak in water for approx 10 minutes

Dice onions and fry in little oil

Shortly afterwards added the Diced tomatoes. Fry until onions have turned brown.

(Add small amounts of water if necessary to keep from burning)

Add to the onion and tomatoes fry mix the ginger slices

Add spices – AcharGhost masala, salt, garlic powder, and ground coriander, tumeric

You have now the MASALA part done. Cook for 5 minutes.

Add the peas to the mix with ¼ cup water also to keep it from burning

After peas are added cook it for 10 minutes.

After 10 minutes add the potatoes, (again add ½ cup water to keep mixture soupy)

Keep stirring the mixture regularly, cook for another 10 minutes.

Then add the carrots, (again add water if the mixture starts dry out)

Cut coriander stalks into small pieces and put into the mix

(Keep the leaves of the coriander for garnishing at time of presenting food)

Add 1.5 cups of water. Cover the mixture and put on very low heat.

Cook for 15 minutes on low heat, check vegetables. If still little hard, continue for another

15 minutes. Keep checking on vegetables until they are cooked enough to your taste

When is ready, sprinkle the coriander leaves on top of  the vegetables

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