An alteration of the Pepper Chicken dish to a vegetarian dish. I have tried the same using veggies like baby potato, brinjal and lady's finger. All of them tasted good. Dont know whether they really match the original recipe's taste. Still, it tasted too good for me who is a pure vegetarian.
Ingredients:
Baby Potato - 1/4 kg
Small Onions - 6 to 8 nos
Curry Masala powder - 1 tsp
Cinnamon sticks - 2 pieces
Curry Leaves - few
Cloves - 2 nos
Mustard seeds - 1/2 tsp
Black pepper corns - 3 tsp
Red Chilli - 2 nos
Coriander powder - 2 tsp
Cumin seeds - 1 tsp
Garlic - 8 cloves
Salt to taste
Method:
Grind garlic pods, red chilli, cumin seeds, pepper corns and coriander powder to a fine paste using very little water. Add salt to it and mix well.
Pressure cook baby potato for 2 whistles or better cook it outside, peel the skin, poke small holes and marianate in the above paste for an hour. Pressure cook the potato again and let it go for an whistle.
Heat oil in a pan and add mustard seeds and when it splutters add curry leaves, cloves and cinnamon sticks. Chop the onions finely and add it to the oil and saute it till it turns golden brown in colour. Add curry masala powder. Add the cooked potato along with the gravy and check for salt. Add if needed. Close with a lid and reduce the flame. Stir in between so that the gravy becomes thick.
Can be served with hot rice, chappatis, Rotis and even Jeera Rice and Veg Pulav
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