PEANUT - 2 TBSP

firstly, to prepare masala roast 2 tbsp peanut until the skin separates.

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DRY COCONUT - 2 TBSP

also roast 2 tbsp sesame, 2 tbsp dry coconut on low flame until it turns golden.

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COOL COMPLETELY

cool completely and transfer to the blender

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ONION - HALF , SLICED

in a pan heat 2 tsp oil and saute ½ onion, 1 tsp ginger garlic paste

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TOMATO - 1 SLICED

also saute 1 tomato and 2 tbsp mint.

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SOFT & MUSHY

saute until the tomatoes turn soft and mushy.

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COOL COMPLETELY

cool completely and transfer to the same blender.

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BLEND - SMOOTH PASTE

add ½ cup water and blend to smooth paste. keep aside.

8

CUMIN - 1 TSP

in a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom and 1 bay leaf

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MASALA PASTE

add in prepared masala paste and saute for 3-4 minutes.

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CHILLI POWDER - 3/4 TSP

now add ¼ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala and ¾ tsp salt.

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OIL SEPEARTES

saute until the oil is separated from masala paste

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WATER - 2 CUP

further add 2 cup water and mix well

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BOIL - 10 MINUTES

cover and boil for 10 minutes or until oil starts to float.

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READY TO EAT

finally, add 2 tbsp coriander and enjoy biryany gravy as a side dish with biryani or pulao.

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