• Makai Dum Masala
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INGREDIENTS


Makai Dum Masala

Servings - 2 - 3

INGREDIENTS

Oil - 20 milliliters
Butter - 2 tablespoons
Cumin - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Onions - 220 grams
Bell pepper - 60 grams
Tomato puree - 240 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Coiled sweet corns - 300 grams
Water - 200 milliliters
Grated paneer - 100 grams
Charcoal
Oil - 1 teaspoon
Cashew paste - 30 grams
Dry mango powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 teaspoon

PREPARATION


1. Heat 20 milliliters oil, 2 tablespoons butter in a skillet, add 1 teaspoon cumin, 1 teaspoon ginger garlic paste, 1 teaspoon green chili and stir fir 1 - 2 minutes.
2. Then, add 220 grams onions and fry till translucent or until it turns golden brown in color.
3. Add 60 grams bell pepper and mix it well.
4. Now, add 240 grams tomato puree and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1/4 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon red chili and mix it well.
7. Then, add 300 grams boiled sweet corns and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Add 200 milliliters water and mix it well.
10. Now, add 100 grams grated paneer and mix it well.
11. Place a charcoal inside a aluminium foil bowl.
12. Place it in the skillet, add 1 teaspoon oil and cover it with lid.
13. Cover for 7 - 8 minutes.
14. Open the lid and remove the charcoal from it.
15. Give it a nice stir.
16. Then, add 30 grams cashew paste and mix it well.
17. Cook for 3 - 5 minutes on medium heat.
18. Add 1 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.
19. Add 1 teaspoon dry fenugreek leaves and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Serve hot.