Ingredients

  • 600 gm of Chicken
  • Salt to taste
  • 200 gm Onion
  • 10 gm Ginger Paste
  • 10 gm Garlic Paste
  • 40 ml Oi1
  • 10 gm Turmeric Powder
  • 10 gm Coriander leaf
  • 200 gm of Tomatoes
  • 10 gm Cumin Powder
  • 10 gm Chilly Powder
  • 10gm Bhanchha Ghar Spices

Preparation Method

  1. Skin out the chicken and cut it into medium size.
  2. Heat oil and add fine chopped onions and tomatoes and fry till it cooks well.
  3. Add cumin powder, Bhanchha Ghar Spices, turmeric powder, ginger and garlic paste, chilly powder and salt.
  4. Now add the chiken pieces and cook for 15 minutes in good fire, adding water to maintain the gravy.
  5. Garnish it with chopped coriander leaf.

Recipe from: Bhanchha Ghar

Posted by: Bikul Koirala

Enhanced by Zemanta
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Lamb Sekuwas

Ingredients

  • 600 gm of Mutton
  • 10 gm Ginger Paste
  • 10 gm Garlic Paste
  • Chilly powder to taste
  • 20 gm Chilly Powder
  • Salt to taste
  • 40 ml Oi1
  • 10 gm Turmeric Powder
  • 10 gm Coriander leaf
  • 40 gm of Tomatoes
  • 10 gm Garlic Julienne
  • 10 gm Garlic Julienne
  • 10gm Bhanchha Ghar Spices

Preparation Method

  1. Marinate medium pieces of mutton using Salad oil. ginger and garlic paste, chilly powder, cumin powder, Bhanchha Ghar spices, turmeric powder and salt.
  2. Now preserve the above marination for 8 hours.
  3. Grill of Barbeue the meat using skewers till it gets a somked flavor.
  4. After the meat is cooked well, cut it into cubes. Add mustard oil, roasted tomatoes, julienne’s of ginger and garlic.
  5. Garnish it with chopped coriander leaves.Recipe from: Bhanchha Ghar
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lambsaag

Ingredients

  •  1 lb. Lamb, cu into 1/2-in cubes (can be substituted with chicken)
  •  2 lbs. Fresh spinach, torn in small pieces
  •  2 cups onions, finely chopped
  •  1 teaspoon fenugreek seeds
  •  1 teaspooon cumin powder
  •  1 teaspoon coriander powder
  •  1/2 teaspoon turmeric
  •  1/2 cup Nepali yogurt
  •  1 cup lamb broth
  •  1 teaspoon chili powder
  •  1 tablespoon garlic paste
  •  1 tablespoon ginger paste
  •  1 teaspoon ground black pepper
  •  2 tablespoons clarified butter Salt to taste

Instructions

In a large bowl mix lamb meat with salt, pepper, cumin, coriander, turmeric, and chili powder. In a non-stick sauce pan heat clarified butter, splitter fenugreek until it turns dark. Add onions and sautee till brown. Put garlic and ginger paste, and stir for 1 min. until the aroma of roasted garlic comes out. Transfer the coated meat to the onion mixture. Stir and brown well. Add yogurt and broth. Simmer in low heat till the lamb meat is tender and the sauce has thickened up.

Increase the heat to medium, and begin adding spinach in batches. Let each batch of spinach wilt down before adding another batch. Increase the heat to high to evaporate all the excess liquid. Adjust seasoning with salt and pepper. Serve with roti, or rice.

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Lamb Sekuwas

Ingredients for sekuwa

  • 1.5 lbs. Minced lamb
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced dill weed
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon turmeric
  • 1 teaspoon roughly crushed black pepper
  • 1 egg
  • 1 tablespoon flour
  • Salt to taste
  • Bamboo skewers (pre-soaked in cold water for 30 min.)
  • Melted butter for basting

Instructions

Combine lamb and all other ingredients in a large bowl to prepare your sekuwa. Mix well, cover, and refrigerate for an hour. This allows the ingredients to fully develop flavorful sekuwas.

In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem. Take 1/2 cup of lamb mixture on palm, and mold into 3-in. long sausage. Insert a pre-soaked skewer through the sausage. Repeat with the remaining lamb mixture. Generously brush all lamb sausages with melted butter. Grill the sausages, occasionally turning and basting with butter until cooked through, about 10 min.

Take off the grill and brush the cooked sekuwas with butter before serving. Arrange the sekuwas on the bed of rice pilaf and tomato-cucumber salad. Goes well with chili-cilantro chutney.

By- Bikul Koirala

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himalayan-lamb-with-rice

Ingredients

  • 2 lbs. Lamb chops
  • 3 dry whole red peppers
  • 2 bay leaves
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 5 fresh red chilies, julienned
  • 1 cup onions, finely chopped
  • 1 cup tomatoes, chopped
  • 1 cup red bell pepper, chopped
  • 1 teaspoon cracked black pepper
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • Salt to taste
  • 2 tablespoons musturd oil
  • 1 cup lamb broth
  • 1/2 cup green onion, cut in 1-in length for garnish
  • Marinade:
    • 1 cup chopped roasted tomatoes
    • 1 cup roasted red bell pepper
    • 1 tablespoon lemon juice
    • 1 cup onions, roughly chopped
    • 1 teaspoon cumin seeds
    • 1 teaspoon pepper corn
    • 1 teaspoon timur (szechwan pepper)
    • 1/2 cup celery, chopped
    • 2 tablespoons musturd oil
    • 2 tablespoons soy sauce

Instructions

In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the lamb chops in a large bowl. Mix well, cover, and let marinate for at least six hours. Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 min. Cut grilled lamb into 1-in cubes.

In a sauce pan heat 2 tablespoons of musturd oil. Fry fenugreek, bay leaves, and dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes and lamb broth. Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled lamb cubes to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.

 

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Lamb Chweela

Ingredients

  • 2 lbs. 1-in. thick lamb chops (can also be substituted with chicken)
  • 2 tablespoons lemon juice
  • 1 tablespoon musturd oil
  • 1 teaspoon freshly ground black pepper
  • Salt to taste
  • Marination:
    • 1 tablespoon cumin seeds
    • 3 red chilies
    • 3 cloves garlic
    • 1-in ginger
    • 1 teaspoon turmeric
    • 3 tablespoons musturd oil
  • Garnish:
    • 1 teaspoon fenugreek
    • 10 cloves garlic, thinly sliced
    • 1 tablespoon musturd oil
    • 1/2 cup green onions, cut in 1-in. length

Instructions

In a large bowl combine 2 tablespoons of lemon juice, 1 tablespoon musturd oil, 1 teaspoon of ground black pepper, and salt. Coat lamb chops with the above mixture, set aside for 30 min. Grill the meat until cooked through. Cut into ½-in. cubes.

In a blender combine cumin seeds, chilies, 3 cloves of garlic, ginger, and turmeric with 1 tablespoon of oil to yield smooth paste. In a bowl mix the garlic-ginger paste with the meat, gradually pouring 2 tablspoons of musturd oil, toss it well to coat thoroughly. Cover and set aside for 10 min. to marinate.

To garnish, in a non-stick pan heat 2 tablespoons, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour the oil mixture over the marinated meat. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.

Recipe by: Tulsi Regmi

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Ingredients

  • 2 lbs. lamb/Goat, cut into 1-in. pieces
  • 2 tablespoons freshly cracked black pepper
  • 1 teaspoon turmeric
  • 2 tablespoons lemon juice
  • 2 tablespoons musturd oil for marination
  • 2 tablespoons soy sauce
  • 1 teaspoon fenugreek seeds
  • 5 fresh chilies, julienned
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 4 tablespoons musturd oil for stir-frying
  • Salt to taste
  • 1 cup lamb stock
  • 1 cup fresh green peas
  • 1 teaspoon ground black pepper
  • 1 cup green onion, cut in 1-in. length for garnish

Instructions

In a large bowl, mix lamb pieces, lemon juice, turmeric, soy sauce, two tablespoons of oil, and cracked black pepper together and let marinate for two hours.

In a non-stick pan, heat four tablespoons of musturd oil. Add fenugreek and fry till it turns dark. Transfer marinated lamb pieces to the oil mixture and browned it well over high heat. Lower the heat to medium and add garlic, ginger, and fresh chilies; stir well. Cook it till the lamb pieces are tender, periodically adding lamb stock to moisten and prevent from burning. Once the lamb pieces have become tender, add green peas and stir for 2-3 minutes.

Just before turning off heat, add green onions and one teaspoon of black pepper. Adjust seasoning with salt. Drain out any excess oil before serving with rice.

Recipe By : Tulsi Regmi

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selroti

Sel Roti or Sel closely resembles Doughnuts. Instead of regular flour, Sel is made from rice. Sel is a very unique Nepali treat for everyone with sweet tooth.

 

Ingredients

2 cups long grain rice/Rice Flour
1 ripe banana
1½ cup sugar
2 tablespoon butter
pinch of baking powder
oil for deep frying

Directions 

Wash rice well. Soak it overnight ( Alternatively, use Rice Flour if available)

Drain excess water (Does not apply if using flour)

Grind everything into semi coarse-smooth paste. (Add water if necessary or if using rice flour)

Heat enough oil for deep-frying.

Carefully using funnel, pour batter into oil into a doughnuts shape.

Fry both side by turning. Fry until both side are crispy and golden brown.

Drain excess oil.

Serve hot or cold.

 


 

 

 

 

 

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NEPALESE PEAS AND TOFU CURRY:
(Kerau Ra Tofu Tarkari)

  • oil for frying
  • 450 g firm tofu
  • 2 cm fresh ginger
  • 2 cloves garlic
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 large onion, sliced
  • 2 cardamom pods
  • 1 red fresh chili
  • 2 bay leaves
  • 1 tsp salt
  • 2 cups peas
  • 4 tomatoes
  • 2 cups water or veggie broth
  • 1/2 tsp ground chili
  • 1/2 tsp ground coriander
  • 1 tsp garam masala

Cube the tofu into 2 x 2 x 1 cm pieces and shallow-fry them until golden. Remove from the pan and pat dry with a kitchen towel to remove excessive oil. Grind the garlic, ginger, turmeric and cumin to a paste. Reheat the oil in a wok and fry the onion, cardamom and bay leaves until the onion are golden. Add the paste and cook for another minute. Add the tomatoes, garam masala and salt and cook until the tomatoes loose their shape and become compact with the rest of ingredients.

Add the water and boil down to a thicker paste. Carefully, add the tofu and peas and mix well with the sauce. Set off the fire, garnish with cilantro and serve.

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1 big cucumber
1/2 red onion
garlic to taste
pepper to taste
1 teaspoon oil
few cilantro leaves to taste
lemon to taste
salt to taste

1 Cut cucumber in the way you like (in a thin pieces.)
2 Put oil. Mix well
3 Put salt, pepper, garlic and cilantro to taste.
4 Put thin slice of onion.
5 Put lemon juice over and serve.
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Ingredients

1.2 lb all flour wheat (all purpose recommended )
1/2 teaspoon cumin
2 oil cups or more for deep frying
Salt to taste
Preparation
1 Roast the cumin in low oven heat for some time. (If it is seed form, grind it)
2 Mix cumin and salt with flour.Knead the flour mixture with 2-3 teaspoons of oil and water (as needed) to a dough.
3 Roll the mixture dough flat. Fold it. Roll it flat again. Repeat the process one more time.
4 Cut dough in diamond shape (2 triangles on top of each other). Make them around 1-inch in size or whatever you feel like.
5 Heat the oil in skillet or Chinese wok on medium heat.
6 Fry the diamond shaped Nimki until they become of a brownish.
7 Serve it hot or store in air tight container for days.

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Lentil Patties (Wo)

Ingredients

1 cup black lentil
1 table spoon ginger paste or ginger juice
1/4 tea spoon asafetida (Hing)
1/2 tea spoon Cumin Powder (Jeera)
3 table spoon oil
Salt to taste
Preparation
1 Soak black lentil in water overnight or until the black coating is easily removed.
2 Remove black coating by rinsing with water
3 Grind lentil into a paste with minimum water
4 Add all the spices to the lentil and mix well
5 Heat few drop of oil in the pan
6 Put the lentil paste on the pan in small patty shape (just like pancake)
7 Cook golden brown on both sides and serve hot
Number of Servings:
Black Lentil Patties (Wo)
Lentil patties, usually black lentils, (Wo or Woh) are Newari delicacy. They are served on special occasions and relgious fucntions. They are also popular as street food or appetizers. Other way of making lentil snack is to deep fry them instead of pan frying.

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Ingredients

Rice flour Paste
1 cup Rice Flour
1/3 cup lentil paste
1/6 teaspoon salt

Topping:
150 gram ground turkey or pork or mixture of both
¼ cup chopped onion
¼ cup green peas
1 tablespoon diced tomato
1 teaspoon diced hot green pepper
1 teaspoon garlic
½ teaspoon ginger
1 tablespoon oil
Salt to taste

Cooking Utensils
1 damp cloth
1 flat pan with lid

Alternative Topping 1 Eggs

Alternative Topping 2 Ricotta Cheese and Sugar

Alternative Topping 3 Sugar

Preparation
1) Rice Flour and Lentil Base/Paste

Lentil Paste: Soak black lentil in water overnight or until the black coating is easily removed. Remove black coating by rinsing with water.

2)Mix lentil paste with rice flour to make a thin paste. (little bit thinner than cake paste)

3)Topping

Mix everything well.
Cooking
4 Heat the flat pan on medium.
5 Put the paste on the hot pan in rolling action making as thin of sheet as possible
6 Put topping on the paste.
7 Cook until the paste is done and serve hot.
8 Use the damp cloth to wipe out any burnt left behind.
9 Repeat from step to make another Chatamari, the New Style!

Better Chatamari:
Adding some black lentil paste to the rice flour base, not only make makes the rice flour base thin but also makes it non-sticky to the pan. South Indian Food Dosa also has black lentil mixed with rice flour to give it thin crispy texture without sticking to the pan.

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Bitter Melon Tarkari
(Bitter Melon Curried in Yogurt)

INGREDIENTS
4 cups bitter melon, sliced in 1-in. length
1 cup onion, finely diced
1 cup red pepper, sliced in 1-in length
5 dried red chilies
3 fresh red chilies, minced
1 teaspoon mustard seeds
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon turmeric
1 tablespoon curry powder
2 cups yogurt
3 tablespoons cooking oil
Salt and Pepper
1 tablespoon chopped cilantro (for garnish)

DIRECTIONS
In a large pot of well-salted boiling water blanch bitter melon slices for a few minutes and transfer to ice bath. Blanching in heavily salted water reduces the bitterness of bitter melon. In a non-stick sauce pan, heat oil and fry mustard seeds and red chilies until dark. Add onion and green pepper; fry until light brown. Add turmeric, curry powder, chilies, garlic and ginger; mix for a minute or so. Add the blanched bitter melon and stir fry for five minutes. To the bitter melon mixture, add yogurt and salt; mix well to incorporate all ingredients. Cover and cook on medium heat for ten more minutes. Once a desired consistency of stew has been achieved, garnish with chopped cilantro and serve with steamed rice.

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Eggplant Bhutuwa
(Eggplant Stir-Fried with Potatoes)

INGREDIENTS
5 cups eggplant, cut into 1-in. pieces
2 cups potatoes, sliced
1 cup tomatoes, chopped
1 cup green onion, cut in 1-in. length
5 dried whole chilies
1 teaspoon cumin seeds
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon red chilies, minced
1 teaspoon ground black pepper
1/2 teaspoon turmeric
1 cup broth or water
1/2 cup cooking oil
Salt and Pepper
2 tablespoons chopped cilantro (for garnish)

DIRECTIONS
In a large pot of salted boiling water blanch eggplant for a couple of minutes and transfer to ice bath. In a non-stick sauté pan, heat oil and fry dried whole chilies and cumin seeds until dark. Add potatoes slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way. Add garlic, ginger and chilies. Mix well to incorporate into the potatoes. Add blanched eggplant, broth and salt and pepper; stir-fry for five-seven minutes over medium-low heat until potatoes and eggplant are tender. Add diced tomatoes and green onions just before removing from heat. Garnish with chopped cilantro. Serve hot with rice pilaf

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Asparagus Bhutuwa
(Asparagus Stir-Fried with Potatoes)

INGREDIENTS
4 cups asparagus, cut into 1-in. pieces
2 cups potatoes, sliced
1 cup green onion, cut in 1-in. length
1/2 teaspoon fenugreek
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon red chilies, minced
1/2 teaspoon turmeric
1 cup tomatoes, diced
1 cup broth or water
3 tablespoons cooking oil
Salt and Pepper

DIRECTIONS
In a large pot of salted boiling water blanch asparagus for a couple of minutes and transfer to ice bath. In a non-stick sauté pan, heat oil and fry fenugreek seeds until dark. Add potatoes slices, turmeric, salt and pepper and stir-fry until potatoes are well browned and cooked half way. Add garlic, ginger and chilies. Mix well to incorporate into the potatoes. Add blanched asparagus, tomatoes and broth; stir fry for five-seven minutes over medium-low heat until potatoes and asparagus are tender. Add green onions just before removing from heat.

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Cauliflower and Potato Tarkari
(Potatoes and Cauliflower Curried with Tomatoes)

INGREDIENTS
2 cups potatoes, diced
4 cups cauliflower florets
1 cup green peas
1 cup onion, chopped
2 cups tomatoes, diced
3 dried red chilies
1 bay leaf
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1 tablespoon curry powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon chili powder
2 cups broth or water
4 tablespoons cooking oil
Salt and Pepper
2 tablespoons chopped cilantro (for garnish)

DIRECTIONS
In a non-stick sauce pan, heat oil and fry dry red chilies, bay leaf and cumin seeds until dark. Add onion, turmeric, garlic, ginger, curry powder and chili powder and fry until brown. Add potatoes, salt and black pepper and fry on low heat for ten minutes or so until potatoes are lightly browned and cooked half way. To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth. When potatoes and cauliflower are almost done, add diced tomatoes and green peas and cook for five more minutes or so until all the liquid is completely absorbed. Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).

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Masaura and Potato Tarkari
(Potatoes and Lentil-Vegetable Balls Curried in Spices)

(Note: Masauras are dehydrated (usually sun-dried) balls of black lentil paste and minced vegetables. Allow ample time to make masauras before assembling the dish)

For Masauras (Sun-Dried Lentil-Vegetable Balls):

INGREDIENTS
4 cups split black lentil, presoaked overnight
3 cups finely chopped onion, scallions, radish, cauliflower
1 teaspoon asafetida
1 teaspoon red hot chili powder
1 tablespoon garlic
1 tablespoon ginger
1 tablespoon curry powder
Salt and Pepper
1 cup water

DIRECTIONS
In a blender, combine soaked lentil, water, salt and pepper to for smooth paste. Reserve the paste in a large bowl. To the lentil paste, add chopped vegetables and all other ingredients; mix thoroughly to incorporate all ingredients. Make 1-in. balls of the mixture and arrange them on a baking sheet. Allow sun-drying until the ball are completely dehydrated. Food dehydrator can be used instead. Store the dehydrated lentil balls in air-tight container.

For Tarkari:

INGREDIENTS
3 cups masauras
1 cup potatoes, diced
1 cup chopped onions
1 cup chopped tomatoes
1/2 teaspoon cumin seeds
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chili paste
1/2 teaspoon turmeric
1 tablespoon cumin powder
1 cup whole cream
1 cup broth or water
6 tablespoons oil
Salt and Pepper
1 tablespoon chopped cilantro (for garnish)

DIRECTIONS
In a large non-stick sauté pan, heat three tablespoons of oil and fry masauras until golden brown. Reserve in a large plate. To the same sauté pan, add the remaining amount of oil. Fry cumin seeds until dark. Add chopped onions and turmeric and fry until lightly browned. Add potatoes, salt and pepper to the onion mixture and fry on low heat for ten minutes or so until potatoes are lightly browned cooked half way. Add garlic, ginger, chili and cumin powder and stir for a couple of minutes. Add browned masauras to the potato mixture followed by tomatoes, broth and cream. Cover and allow simmering for 15 minutes or until the potatoes are cooked tender and a desired consistency of the stew has been achieved. Garnish with chopped cilantro. Serve with steamed rice.

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Chickpea Tarkari
(Chickpea and Potatoes Curried with Tomatoes)

INGREDIENTS
2 cups chickpeas, presoaked overnight
2 cups potatoes, diced
2 cups onion, diced
1 cup green pepper, diced
2 cups tomatoes, diced
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chili powder
1/2 teaspoon turmeric
1 tablespoon cumin powder
1/4 teaspoon asafetida
2 cups broth or water
3 tablespoons cooking oil
Salt and Pepper
2 tablespoons chopped cilantro (for garnish)

DIRECTIONS
In a large non-stick sauce pan, heat oil and fry turmeric for a minute or so. Add diced onions and green pepper; fry until lightly browned. Add garlic, ginger and chili pastes for a couple of minutes over low heat. Bring heat to medium-low; add potatoes and stir-fry for five minutes or until potatoes are half cooked. Add cumin powder and asafetida and mix well for a few seconds. Put soaked chickpeas into the potato mixture and give it a good stir for five-seven minutes. Add tomatoes, broth, salt and pepper; allow simmering for 20-30 minutes until the chickpeas are tender and a desired consistency of the stew has been achieved. Garnish with chopped cilantro. Serve hot with roti (flat bread).

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Mixed Vegetable Tarkari
(Mixed Vegetables Curried with Tomatoes)

INGREDIENTS
2 cups potatoes, cleaned, peeled and diced
1 cup onion, chopped
3 cups chopped assorted vegetables, half cup each (cauliflower, broccoli, mushroom, red bell pepper, string beans)
1 cup green peas
2 cups tomatoes, diced
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon hot chili paste
1/2 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon cumin powder
2 cups broth or water
3 tablespoons cooking oil
Salt and Pepper
3 tablespoons chopped cilantro (for garnish)

DIRECTIONS
In a large non-stick sauce pan, heat oil and fry turmeric, cumin powder and curry powder for a few seconds. Add onion and fry until lightly browned. Add potatoes and fry until translucent. Add garlic, ginger and chili and stir thoroughly with the onion-potato mixture for five minutes over low heat. Add vegetables and stir for few more minutes. Add chopped tomatoes, broth and salt and pepper; allow simmering for 15-20 minutes until the liquid has thickened to a desired consistency. Add green peas just a couple of minutes before taking off heat. Garnish with chopped cilantro. Serve hot with steamed rice and roti (flat bread).

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