You are going to make this sauce with
1 teaspoon every one of cumin powder, salt, turmeric powder, red stew powder, and coriander powder.
One medium-sized onion cleaved finely
2 tablespoons brimming with ginger garlic glue.
2 tablespoons brimming with spread or desi ghee [traditional cleared up butter.]
Two green chilies cut
1 ½ measures of tomato purée
1 tablespoon brimming with new lime juice
A large portion of a measure of cream.
Embellishment with one tablespoon brimming with coriander leaves. The sauce is made by warming the spread in the Wok. Include the onion and sauté delicately over low warmth until it is somewhat brilliant dark colored.
Mix in the ginger and garlic glue and sprinkle in every one of the flavors, just as salt. Pan fried food in the Wok for around three minutes and after that bring down the bits of cooked tikka tenderly into the sauce. Blend delicately for 3 to 4 minutes.
Presently include the tomato puree, Green chilies, and lime squeeze, and mix for another few minutes, covering the bits of curds, with the masala Include the margarine and as it dissolves, pour in the cream and expel from warmth. Mix to mix the margarine and embellishment with coriander leaves and twirls of cream on the off chance that you wish.
Eaten steaming with rice or bread and a plate of mixed greens of onions, lemon, tomatoes, and radishes.
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