• Anjeeri Matar
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INGREDIENTS


Anjeeri Matar

 

Serving - 5

 

INGREDIENTS

Dried figs -70 grams

Water -  350 milliliters

Oil - 2 teaspoons

Garlic - 1 teaspoon

Ginger - 1 teaspoon

Tomato - 150 grams

Water - 300 milliliters (divided)

Oil - 1 tablespoon

Bay leaf - 1

Cumin - 1 teaspoon

Ginger - 1 teaspoon

Garlic - 1 teaspoon

Green chili - 1 teaspoon

Onion - 70 grams

Cashews - 1 tablespoon

Tomato - 100 grams

Yogurt - 70 grams

Turmeric - 1/4 teaspoon

Red chili - 1 teaspoon

Salt - 1 teaspoon

Cumin powder - 1 teaspoon

Paprika - 1 teaspoon

Green peas - 180 grams

Water - 200 milliliters

Garam masala - 1/2 teaspoon

Coriander - 1 tablespoon

 

 

PREPARATION

  1. In a mixing bowl, add 70 grams dried figs and 350 milliliters water.
  2. Keep aside and soak for 30 minutes.
  3. Heat 2 teaspoon oil in a pan, add 1 teaspoon garlic, 1 teaspoon ginger, mix once and add 150 grams tomatoes.
  4. Cook for 5-7 minutes on medium heat.
  5. Now add 200 milliliters water and mix.
  6. Bring it to boil.
  7. Remove the pan from heat.
  8. Cool the mixture and transfer it to blender.
  9. Blend to a smooth puree.
  10. Now, chop half of the soaked figs and keep aside .
  11. Bring half of the soaked figs, add 100 milliliters water, transfer to a blender.
  12. Blend to a smooth paste and keep aside.
  13. Heat 1 tablespoon oil in a pan, add 1 bay leaf, 1 teaspoon cumin, and stir well.
  14. Now, add 1 teaspoon ginger , 1 teaspoon garlic sauté for a minute.
  15. Add 1 teaspoon green chili, 70 grams onion and stir well.
  16. Now, add 1 tablespoon cashews and stir well.
  17. Add 100 grams tomatoes and cook for 5-8 minutes.
  18. Add blended tomato puree, mix and cook for 7-8 minutes on low heat.
  19. Now, add 70 grams yogurt and mix well.
  20. Then, add 1/4 teaspoon turmeric mix once, then add 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon paprika. Cook for a while.
  21. Add 180 grams green peas, mix once, then add blended fig paste and stir well.
  22. Add 200 milliliters water and bring to boil. Cover and cook for 8- 10 minutes.
  23. Add chopped figs and cover and cook for another 5 minutes.
  24. Add 1/2 teaspoon garam masala and 1 tablespoon coriander and mix well.
  25. Garnish with chopped coriander.
  26. Serve hot.