- 4 medium tomatoes chopped
- 2 tablespoons oil
- 1 cup green peas (I used frozen one)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- Salt to taste
- Fresh coriander to garnish
- Heat up the pan on high heat and add oil.
- Add turmeric powder and peas and stir it for a minute or so.
- Add chopped tomatoes into the pan, stir it and cover it with a lid for 3-5 minutes. Do not forget to stir it in between.
- Once the tomatoes are mushy in texture, add chilli powder, salt to taste, coriander and cumin powder.
- Stir well and mash the tomatoes to give it a gravy texture.
- Add ¼ cup of water and let it simmer for 2-3 minutes on low heat.
- Place the achar in a bowl and garnish with fresh coriander.
Take care ,
M from nepaliaustralian
Posted in Foodie, Nepali food, Recipe
Tagged achar, australian, australian nepali, chopped tomatoes, easy achar, M from nepaliaustralian, Nepal, Nepali, nepali australian, Nepali blog, nepali food, Nepaliaustralian, nepaliaustralian blog, peas, red chilli powder, side dish, teaspoon coriander powder, teaspoon cumin powder, teaspoon turmeric powder, tomatoes, turmeric powder
This is one of my favourite recipe as it is so easy to make is very healthy.
- 200 gm Rajma (red kidney beans)
- 2 small onions diced
- 3 small tomatoes diced
- 2 green chilli chopped
- 1 small piece of cinnamon
- Few bay leaves
- 1 tablespoon of ginger garlic paste
- 1 teaspoon of turmeric powder
- 1 tablespoon of red chilli powder
- 1 tablespoon of garam masala powder
- 4 tablespoons of thickening cream
- 2 tablespoons of oil
- Salt to taste
- Soak Rajma overnight and drain the water.
- Add the rajma in a pressure cooker, add water and cook until 3-4 whistles until you can smell the rajama. Make sure not to overcook rajma.
- Drain the rajma.
- In a pan, heat oil and season with cinnamon, turmeric powder and bay leaf. Add the chopped onion and fry until it turns golden brown.
- Add ginger garlic paste, salt, red chilli powder, garam masala powder and fry for a minute or two.
- Add chopped tomatoes and green chillies and cook until the tomatoes are soft. Make them into a paste.
- You can add a small quantity of water if the paste starts to dry and keep cooking the paste until it is smooth.
- Now add the cooked rajam and mix well.
- Add thickening cream, mix well and turn off the heat. Do not let it boil.
Posted in Nepal, Nepali food, Recipe
Tagged australian, beans, chopped tomatoes, Garam masala, garam masala powder, Garlic, ginger garlic paste, healthy food, Nepali, nepali australian, Nepaliaustralian, Rajma, red chilli powder, red kidney beans, Tomato, turmeric powder