vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Mushroom & Baby Potatoes In Chettinad Style Gravy

Prawns Masala Potato Fry

Prawns Masala Potato Fry

Potatoes with prawns give their unique flavour and richness to the masala combined in the...

GREEN COCONUT PAYA

Green Coconut Paya

The hot and spicy paya curry is laden with the rich taste of coconut, masalas and onion i...

TOFU BHURJI

Tofu Bhurji

Tofu bhurji or indian style scrambled tofu is what i make for a quick brunch or as a side...

DRUMSTICK AND DOSAKAYA FRY

Drumstick And Dosakaya Fry

This is a two vegetables mixed curry and both vegetables are good for health. Drumstick h...

Tofu Broccoli Stir Fry

Tofu Broccoli Stir Fry

Tofu and Broccoli stir fry is a tasty dish that you can cook for lunch or dinner. The goo...

GENERAL Tso’s CHICKEN

General Tso’s Chicken

General Tso's Chicken is an awesome dish made with succulent pieces of chicken battered a...

Mushroom & Baby Potatoes In Chettinad Style Gravy Recipe, How To Make Mushroom & Baby Potatoes In Chettinad Style Gravy Recipe

Mushroom & baby potato in Chettinad style gravy is one of the easy and flavorful recipe which goes well with both rice and Chapati.

About Recipe

How to make Mushroom & Baby Potatoes In Chettinad Style Gravy

(3 ratings)
0 reviews so far
Prep time
30 mins		 Cook time
25 mins		 Total time
55 mins
Mushroom & Baby Potatoes In Chettinad Style Gravy
Author : Vahchef
Main Ingredient : Mushroom
 Servings : 2 persons
Published date : February 04, 2019


Ingredients used in Mushroom & Baby Potatoes In Chettinad Style Gravy
• Pepper corns - 1 tea spoon.
• Coriander seeds - 1 tea spoon.
• Dry red chillies - 4 teaspoons.
• Cumin seeds - 1 tea spoon.
• Dry coconut pieces - 1/2 cup.
• Cloves - 2 number.
• Cardamom - 2 number.
• Maize - 1 number.
• Star anise - 1 number.
• Bay leaf - 1 number.
• Biryani flower - 1 number.
• Caraway seeds - 1 tea spoon.
• Cinnamon stick - small.
• Oil - as required.
• Mustard seeds - 1 tea spoon.
• Fenugreek seeds - 1/2 tea spoon.
• Salt - to taste.
• Ginger (chopped) - small.
• Garlic (chopped) - 5 number.
• Hing - pinch.
• Turmeric powder - 1 tea spoon.
• Water - as required.
• Onion (chopped) - 1 number.
• Baby potatoes (boiled) - 1 cup.
• Mushrooms - 1 cup.
• Coriander leaves (chopped) - 1/3 cup.
• Jaggery - 1 piece.
• Tamarind pulp - 1 cup.
• Red gram - 1 tea spoon.
Method:
  • Take a pan, add peppercorns, red gram, coriander seeds, dry red chilies, dry coconut pieces, whole garammasala spices, dry roast in slow flow tillthe color of ingredients turns slightlychanged, transfer to a plate, cool them, grind to a coarse powder and keep aside.
  • Heat oil in a pan, add mustard seeds, cumin seeds, dry red chilies, fenugreek seeds, toss it, add finely chopped onions, curry leaves, ginger, garlic, turmeric powder, hing and saute for about 2 to 3 minutes.
  • Transfer the prepared Chettinadmasala powder, tamarind pulp, cook for about 5 minutes, add jaggery, slightlybigger cubes of onions, boiled baby potatoes, mix it and cook till the gravy reaches to the desired consistency.
  • Now add mushrooms, chopped corianderleaves, cook for about 2 to 3 minutes, turn off the flame and transfer to a serving bowl.

Hot and delicious Mushroom & Baby Potatoes In Chettinad Style Gravy is now ready to serve with rice or roti of your choice.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter