Ingredients:1 Tb. Sp. Sunflower Oil
2 Green cardamoms (use just seeds)
1 Tsp. Kasoori methi
2-3 Bay leaves (Tej patta)
1 Tsp. Kalonji
1 Tb. Sp. Cumin (jeera)
1 Tb. Sp. Coriander seeds (dhaniya)
4-5 Dried red chillies
Salt (according to taste)
1 pinch Red chilli powder (according to taste)
½ Tsp. Turmeric powder
2 cloves Garlic (paste/ crushed)
1 Tsp. Ginger paste
1 pinch Asafoetida (hing)
1 big Onion cut along the length (big pieces)
200 ml Tomato puree
2 medium Potatoes (peeled and cut into small cubes)
1 medium Capsicum (Shimla mirch) (cut in big squares)
150 gms Maize grains (I used a can)
100 gms Tofu or Paneer (cut in big cubes)
1 Tsp. Garam masala
25 gms Green coriander, finely chopped.
5-6 drops Lemon juice (optional)
Procedure:1. Heat oil in a pan.
2. Add kalonji, cumin and coriander seeds.
3. When the seeds start sputtering add red chillies. Stir fry till they are golden brown.
4. Add asafoetida, bay leaves and kasoori methi.
5. Garlic and ginger paste.
6. Once it turns golden brown, add onions.
7. When the onions are well done, add salt, red chilli powder and turmeric powder and
8. Add potatoes and capsicum. Mix well.
9. Cover and let it cook at low flame for 15 minutes.
10. Add tomato puree and mix.
11. Let it cook for another 10 minutes. Keep stirring from time to time.
12. Add tofu (or paneer) and mix well.
13. Cover and let it cook.
14. Add maize seeds and mix well. Keep at low flame for another 5 minutes.
15. Add garam masala and mix well. Leave it on fire for another 5 minutes.
16. Take off the heat and garnish with green coriander, mix.
I love to add a few drops of lemon juice. When serving to guests, it is a good idea to put a piece of lemon as a garnish.
I love to have it as side-dish with rice, poories, chapattis and parontheys. It’s up to you to choose your favourite way to have it.
Feel free to add carrots or other vegetables.