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Yoghurt Eggplant Potato Chilli/Dahi Shimla Aloo Baingan Masala
Yoghurt Eggplant Potato Chilli/Dahi Shimla Aloo Baingan Masala

Before you jump to Yoghurt Eggplant Potato Chilli/Dahi Shimla Aloo Baingan Masala recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to yoghurt eggplant potato chilli/dahi shimla aloo baingan masala recipe. You can cook yoghurt eggplant potato chilli/dahi shimla aloo baingan masala using 25 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Yoghurt Eggplant Potato Chilli/Dahi Shimla Aloo Baingan Masala:
  1. Get 6 Baingan eggplant or small
  2. Provide 3 - 4 big ones potatoes Small cubes
  3. Provide 1 Capsicum
  4. Use 2 Tomatoes
  5. Provide 1 optional Onion diced
  6. You need 1 1/4 cups tomato Puree
  7. Provide 1 tbsp barbecue suac
  8. Use 4 - 5 Garlic minced or paste
  9. Take 1/4 ginger piece minced
  10. Use 1 tsp Jeera
  11. Take 1 tsp Hing
  12. Get 1 tsp Red chilli powder
  13. Get 1/4 tsp Turmeric
  14. Provide 1 tbsp Coriander powder
  15. You need 1 tsp cumin powder
  16. Prepare 1 masala tspGaram
  17. Provide 1/2 cup Dahi yogurt or beaten
  18. You need 1/2 tsp methi Kasoori crushed
  19. Take 1 Bay leave
  20. Take 11 tsps Cinnamon stick or powder
  21. Get 2 cardamom green
  22. Use 1 tsp Paprika
  23. Take 1 tsp masala mango powder Chat or
  24. Prepare Coriander leaves chopped to garnish
  25. Use 1 tsp Ghee
Steps to make Yoghurt Eggplant Potato Chilli/Dahi Shimla Aloo Baingan Masala:
  1. Cut potatoes and egg plant into. 2 inch cubes and either deep fry or shallow fry till nice golden and drain. Remember keep them in salted water and pat off excess water from them before frying.
  2. In a wok or sauté pan, heat 2 tbsp and add the whole spices with the jeera and hung, sauté. Add the minced ginger and garlic.
  3. Next add either fresh minced onion or granulated dry onion flakes. Sauté till nicely done, add the tomatoes cubed
  4. Add in the dry powders except the chat, and garam masala, and saute till nicely oil leaves from it.
  5. Add the beaten curd along with the stock and season accordingly.
  6. Toss the cut out capsicum and cook for two mins and then add the main vegetables fried.
  7. Cook for around 5-8 mins. Next add Kasparov, chat masala and garnish with the coriander leaves.
  8. Finally put a tbsp of butter or ghee for extra richness.
  9. Serve hot with any bread or rice

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