

- Prep Time 5 mins
- Cooking Time 20 mins
- Serves 3-4
Ingredients
Natural Tempeh Cubes
Dry red chilli
corriander seeds
Jeera
Black pepper
Fennel seeds
Methi seeds
Garlic
Ginger
Tamarind water
Water
Ghee
Chopped onion
Curd
Sugar/jaggery
Curry leaves
Salt
Recipe
Dry roast red chilli, corriander seeds, jeera, black pepper, fennel seeds and methi seeds until they turn aromatic. Let it cool.
Add the mixture to a blending jar. Add garlic, ginger and tamarind water and grind to a fine paste.
Adjust the consistency by adding a little water.
Heat some ghee in a pan. Add chopped onions and cook them till they turn transclucent.
Pour the prepared paste into the pan and cook on low flame for 1-2 minutes.
Add curd and stir well. Cook until the ghee releases from the sides of the masala.
Add the Tempayy cubes and sautee well for 6-8 mins.
Add salt. Sprinkle the sugar/jaggery to balance the taste.
Add curry leaves and mix well. Cook for a couple of minutes and serve hot.
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