Bread Masala

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Mix the bread pieces only before your serve else it may become too soggy and melt into the gravy.Alternatively, you could also toast the bread with a little butter before adding it to the gravy for the crunch

Posted by Ria Samuel

Cooked 100

Saved 100

Comments 0

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Ingredients

  • White Bread – 8 slices
  • Mustard seeds – 1/4 tsp
  • Onion – 2 medium sized finely chopped
  • Tomato – 1 big
  • Ginger – 1 tsp chopped
  • Garlic – 1 tsp chopped
  • Green Chilly – 1
  • Kashmiri chilly powder – 1 tsp
  • Cloves – 2
  • Cardamom – 2
  • Cashew nuts – 8-10 pieces
  • Milk – 1 cup
  • Coriander leaves
  • Salt to taste
  • Ghee

Preparation

Step1

Grind the tomato, ginger, garlic, green chilly, chilli powder, cloves, cardamom and cashews to a fine paste

Step2

Chop the bread slices into smaller squares or any random sizes

Step3

Heat one tbsp of ghee in a skillet and add the mustard seeds. Once this pops, add the onions and sauté until cooked. To this, add the ground paste and cook until the raw smell of the masala goes away.

Step4

Adjust the salt at this stage and add milk. Bring it to a boil and simmer for a minute before switching off the flame

Step5

Add the bread pieces in batches and combine well. Sprinkle coriander leaves and drizzle a tablespoon of ghee before serving it

 

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