Masaura And Potato Tarkari Recipe

Masaura are dehydrated balls of black-lentil paste and minced vegetables. The black-lentil paste is made into a shape of balls and then put on the sun to sun-dry them. The dried balls are then reserved in an airtight container for future use, usually for making tarkari. This a delicious recipe which you can make for your everyday meal. Course : Lunch Ingridients : 1 cups Masauras 1 cup Potatoes (Aloo) , chopped 1 cup Onions , chopped 1 cup Tomatoes , chopped 1/2 teaspoon Cumin seeds (Jeera) 1 teaspoon Ginger , paste 1 teaspoon Garlic , paste 1 teaspoon Green Chilli , paste 1/2 teaspoons Turmeric powder (Haldi) 1 tablespoon Cumin powder (Jeera) 1/2 cup Fresh cream 1 cup Water 6 tablespoon Oil Salt , to taste Black pepper powder , to taste Instructions To begin making the Masaura And Potato Tarkari recipe, heat up a heavy bottomed pan and then a tablespoon of oil to it.When the oil is heated, fry the masauras until they turn golden brown and then keep it aside on a plate.In the same pan, add one more tablespoon of oil and let it heat. Add cumin seeds and let it splutter. Add in the chopped onions and turmeric powder and fry till the onions turn light brown in colour. Next add potatoes, salt and pepper to the mixture and fry on low heat for about ten minutes until the potatoes turn light brown and are half cooked.Next, add garlic, ginger, chili and cumin powder and stir for a couple of minutes. Then, add fried masauras to the mixture followed by tomatoes, water and cream. Cover the pan and let it simmer for about fifteen minutes until the potatoes are cooked.Once the potatoes are cooked, switch off the gas and serve. Serve Masaura And Potato Tarkari along with Steamed Rice and Kachumber Salad for a weekday meal.