Follow these steps for perfect results
Large Green Chilli
seeds removed and chopped
Potatoes
peeled and chopped
Bay leaf
Cardamom Pods
Cinnamon Stick
Cumin seeds
Red Chilli powder
Coriander Powder
Garam masala powder
Turmeric powder
Salt
Onion
chopped
Tomato
chopped
Garlic
Green Chilli
chopped
Dill leaves
chopped
Grind onion, tomato, cloves, green chili, and dill leaves into a smooth paste.
Heat oil in a pressure cooker and add cumin seeds.
Let the cumin seeds crackle.
Add bay leaf, cinnamon, and cardamom.
Sauté chopped green peppers and potato for a few minutes.
Add the ground gravy and spice powders (turmeric, garam masala, red chili, coriander, salt).
Sauté well.
Add 1 cup of water and pressure cook for 2 whistles.
Serve hot, garnished with dill leaves.
Expert advice for the best results
Adjust the amount of green chilies to control the spice level.
For a richer gravy, add a dollop of cream or yogurt before serving.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Garnish with fresh herbs.
Serve hot with roti or rice.
To complement the spice
Discover the story behind this recipe
Common dish in North Indian cuisine.
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