Shahi Angoor Curry

Name: Shahi Angoor Curry
Total time: 900 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 1 bowl green grapes; 1 onion (paste); 1 tomato (puree); 1 tablespoon ginger garlic paste; 1/4 teaspoon cumin seeds; 1/4 teaspoon mustard seeds; 1 pinch asafoetida; 2 tablespoons ghee; 2 tablespoons mawa / khoya; 1 tablespoon cream; 1 teaspoon coriander cumin powder; 1 teaspoon Kashmiri red chili powder; Salt to taste; 1/2 teaspoon shahi garam masala; as needed Chopped fresh cilantro; 1 tablespoon cream for garnishing

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

Shahi Angoor Curry

Mamta L. Lalwani @kims_kitchen160316

Saved

Ingredients

15 minutes

2-3 servings

1 bowlgreen grapes
1onion (paste)
1tomato (puree)
1 tablespoonginger garlic paste
1/4 teaspooncumin seeds
1/4 teaspoonmustard seeds
1 pinchasafoetida
2 tablespoonsghee
2 tablespoonsmawa / khoya
1 tablespooncream
1 teaspooncoriander cumin powder
1 teaspoonKashmiri red chili powder
Salt to taste
1/2 teaspoonshahi garam masala
as neededChopped fresh cilantro
1 tablespooncream for garnishing

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Steps

15 minutes

1

Cut the grapes in half. Heat ghee in a pan, add cumin seeds and mustard seeds. Once they crackle, add the onion paste and sauté on medium heat for 2 minutes until lightly browned. Add the ginger garlic paste and stir until it turns light pink.
2

Add Kashmiri red chili powder and stir, then add tomato puree and cook for a minute. Mix in coriander cumin powder, salt, and kasuri methi. Cook on low heat until the masala releases oil. Add cream and cook for another minute, stirring continuously.
3

Add the grapes, mix well into the gravy, and cook covered on medium heat for 2-3 minutes. Add a little water if needed and cook for another 1-2 minutes until the oil separates. Now add garam masala and fresh cilantro, mix well, and turn off the heat.
4

Shahi Angoor Curry is ready. Garnish with cream and serve hot with roti or plain paratha. It is very delicious, easy to make, and ready in no time.