1 cup oil, divided
1 ½ cups masyaura
1 pinch cumin seeds
½ tsp fenugreek seeds
1–2 serrano pepper or other green chiles, finely chopped
Salt to taste
½ tsp turmeric powder
3 medium-sized tomatoes, finely chopped
½ tbsp cumin-coriander powder
½ tbsp red chile powder
½ tbsp ginger-garlic paste
½ tbsp ground black pepper (optional)[1]
3 cups water
2 tbsp finely-chopped cilantro
Heat ½ cup oil in a pan. Add the masyaura, and fry until it becomes red and crispy. Make sure to stir as you fry because it burns fast. Remove masyaura from oil once finished.
In a separate pan heat the remaining ½ cup oil. Add cumin and fenugreek seeds. Once seeds are golden brown, add potato and green chilies. Fry until it becomes golden brown.
Add fried masyaura, salt, and turmeric powder, then stir properly. Cover and cook it on a low to medium heat for 5 minutes.
5 minutes
Add tomato, cumin-coriander powder, ginger-garlic paste, pepper, and red chili powder. Stir, cover, and cook for another 5 minutes.
5 minutes
Add water and stir well. Cook on medium heat and let the mixture boil. Remove from the heat once you get the desired gravy consistency.
Sprinkle with cilantro to garnish.
- •Do not cook on high heat. Be patient and cook on medium heat.[1]