Gurda masala
Ingredients
2
For Garam Masala:
Preparation
Preparation17 min
Cook time25 min
- Cut every kidney into 4-6 pieces, clean them and let it sit in water for 10- 15 minutes. Heat oil and add the finely sliced onion to it, and fry untill it turns golden brown.
- Now add the slited green chillies and ginger garlic paste and fry it for a few seconds.
- Now add the kidney pieces to this mixture and mix well. Add a little salt at this stage and cover it and let it cook for 5-10 minutes on medium flame.
- Add half of the mint leaves now, mix a little and let it cook for another 10 minutes, add a little water if needed.
- Now saute the kidney masala for a little while and add very finely chopped tomatoes to it, cover the lid and let it cook for a few more minutes without adding water.
- Once you see the oil floating on top add yogurt to this masala and saute untill there is now raw aroma of yogurt or again till oil floats on top.
- Add the remaining chopped mint leaves to it and the freshly grounded garam masala, adjust salt to your taste and serve hot with phulkas or chapatis.
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