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PrintSTUFFED BOTTLE GUARD IN TOMATO CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Peel the Bottle Guard, cut about 1 cm thick slices. Scoop out center with a small Ring mold or bottle cap. Boil for 4-5 minutes in salted water and drain it.
- Mix all ingredients in a bowl for stuffing and stuff inside Guard. Shallow fry it in a pan with some oil, keep aside.
- Keep Tomatoes in hot water for 10 minutes, remove its skin and chop it.
- Soak Cashew and Poppy seeds in warm water for 30 minutes and ground to paste.
- In pan heat oil, add butter, Cardamom, Dry Red Chillies, Ginger-Garlic Paste and Onion. Saute it for a while.
- Now add Tomatoes, Coriander powder, Turmeric powder, Red chili powder, Salt and Garam Masala.
- Add Fresh Cream and stuffed Bottle Guard. Garnish with Fresh Coriander.
INGREDIENTS
- 1 Bottle Guard
For the Stuffing
- 100 grams grated Cottage cheese (Paneer)
- 2 tablespoon grated Cheese
- 2 tablespoon chopped fresh Coriander
- 1 teaspoon Green Chili finely chopped
- 1 teaspoon Corn flour
- Salt to taste
For the Curry
- 1 tablespoon Cooking oil
- 3 tablespoon Butter
- 1 tablespoon Ginger-Garlic Paste
- 2 Onions, chopped
- 4 Tomatoes
- 1 tablespoon Poppy seeds
- 20 grams Cashew
- 2 Cardamoms
- 2-3 dry Red Chillies
- 1 teaspoon Red Chilli powder
- 1 tablespoon Coriander powder
- ½ teaspoon Turmeric powder
- 2 tablespoon Fresh Cream
- 1 teaspoon Garam Masala
- Salt to taste
- 2 tablespoon Fresh Coriander chopped
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