The Punjabi Cookbook: 50+ Spicy and Aromatic Punjabi Recipes by Sandler Tristan

Author:Sandler, Tristan
Language: eng
Format: epub, pdf
Published: 2022-03-17T16:00:00+00:00

½ teaspoon sugar

2 tablespoons clarified butter (ghee)

1 quart water

Fresh coriander leaves for garnishing

Salt to taste

Method

Heat the ghee in a deep bottom and large non-stick wok over medium heat. Stir in the white onion and cook until golden-brown. Add in the ginger-garlic paste and cook for a few seconds.

Then, add in the tomatoes and cook until all the ingredients turn into a thick gravy.

Now, add in the remaining ingredients except the coriander leaves.

Cover the pan with a lid and let it simmer over low heat for 25-30 minutes or until the ingredients are cooked through, stirring occasionally.

Once done, remove the pan from the heat.

Then, transfer to a serving bowl.

Garnish with the coriander leaves.

Serve hot with boiled rice or naan.

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