Sunday, March 30, 2008

Gajjar Methi curry

Gajjar or carrots - 4 large
Methi sprigs - 2 large
Onions - 2 medium
Green chillies - 5
Tomatoes puree - 5 tbsp or 3 large tomatoes
Cummin powder ( jeera) - 1 tbsp
Corriander powder (dhania) - 2 tbsp
Ginger garlic paste - 2 tsp
Garam masala powder - pinch
Salt to taste
( note the tsp and the tbsp measures)

Peel the gajjar cut in small cubes
Seperate the methi leaves from stalk and wash well
Chop onions fine
Slit green chillies ( if you are worried about eating them substitute with chilli powder)

Heat oil, add the onions, ginger garlic paste, saute, add the green chillies, methi, saute a while more , add the tomatoes ( finely chopped )
( if you are using puree - add a while later)
Saute for some time and add the carrot/gajjar pieces.
Add the jeera powder, dhania powder, turmeric powder ( pinch), and the garam masala
Add sufficient water to cook. Cover a while till the carrots are cooked. Add salt to taste.
This is a semi dry curry .
Tastes best with rotis.

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