INGREDIENTS:
2 cups raw papaya, peeled & finely chopped.
1 potato, boiled
1 tbsp. coriander finely chopped
1 tbsp. grated cheese or paneer (optional)
1 tsp. methi (fenugreek) seeds
1/2 tsp. cumin seeds
1 tbsp. oil
salt to taste
Grind to a paste:
2 medium onions
8-10 garlic flakes
1″ ginger
1 tsp. red chilli powder
1/8 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2″ cinnamon
1 clove
DIRECTIONS:
Boil chopped papaya in salty water, till half done.
Drain and keep aside.
Chop potato in 8 pieces
Boil fenugreek seeds in some water for 2 minutes.
Drain, add to papaya.
Heat oil in a heavy pan.
Add cumin seeds, allow to splutter.
Add ground paste, salt, and 1/2 cup water.
Cook till gravy begins to boil.
Add papaya, potato, simmer for 6-7 minutes, covered.
Remove in serving dish when papaya is tender, and gravy has thickened.
Garnish with chopped coriander and grated cheese or paneer.
Serve hot with chappati, bread, paratha, etc.
Filed under: Vegetarian Curry Recipe |
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