Cover and chill in the fridge for 4–6 hours or preferably overnight. To make the tomato gravy, heat the oil in a heavy-based saucepan over a medium–low heat. Add the onion and cook for 5–7 ...
About Mushroom Kofta in Tomato Gravy Recipe: Spinach and paneer dough stuffed with mushrooms and fried to make koftas. Dipped in creamy tomato gravy with cashew paste. Serve these mushroom koftas ...
How to make turkey gravy: Ingredients ... leaf ½ tsp peppercorns 25g corn flour 250ml white wine One teaspoon of tomato puree One litre of chicken stock Method: For an excellent gravy make ...
Add the tomato-onion puree and haldi ... 10. Spread the cream over the gravy and cook for 2 more minutes. 11. Garnish the beetroot kofta gravy with coriander and enjoy hot with roti or jeera rice.
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