Torai in Makhani Gravy | How to make Torai in Makhani Gravy

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By Archana Bhargava
Created on 12th Apr 2016
  • Torai in Makhani Gravy, How to make Torai in Makhani Gravy
Torai in Makhani Gravyby Archana Bhargava
  • Torai in Makhani Gravy | How to make Torai in Makhani Gravy (15 likes)

  • 0 reviews
    Rate It!
  • By Archana Bhargava
    Created on 12th Apr 2016

About Torai in Makhani Gravy

Torai or ridge gourd is a very simple vegetable, I have given it a twist by making it in makhani gravy.

Torai in Makhani Gravy is one dish which makes its accompaniments tastier. With the right mix of flavours, Torai in Makhani Gravy has always been everyone's favourite. This recipe by Archana Bhargava is the perfect one to try at home for your family. The Torai in Makhani Gravy recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Torai in Makhani Gravy is 50 minutes and the time taken for cooking is 35 minutes. This is recipe of Torai in Makhani Gravy is perfect to serve 6 people. Torai in Makhani Gravy is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Torai in Makhani Gravy. So do try it next time and share your experience of cooking Torai in Makhani Gravy by commenting on this page below!

  • Prep Time50mins
  • Cook Time35mins
  • Serves6People
Torai in Makhani Gravy

Ingredients to make Torai in Makhani Gravy

  • 1 kg torai or ridge gourd
  • 4 medium sized tomatoes , grind into paste
  • 1 tbsp green chillies-ginger paste
  • 1 tsp red chilly powder
  • 2 tsp dhania powder
  • 1/4 tsp + pinch of haldi powder
  • Salt to taste
  • 1 tsp kitchen king masala
  • pinch of cardamom powder
  • 1 tbsp malai or cream
  • 1 tsp kasoori methi
  • 1 tsp oil
  • 1 tbsp kaju powder

How to make Torai in Makhani Gravy

  1. Peel the torai, wash and cut into cubes.
  2. Put the diced torai, salt and haldi in a pressure cooker.
  3. Cook till one whistle and switch off the gas.
  4. In a pan heat oil and put green chillies and ginger paste.
  5. Saute for a while.
  6. Then add red chilly powder.
  7. Dhania powder and a pinch of haldi.
  8. Saute, then add ground tomatoes.
  9. Cook on low heat till the oil comes out.
  10. Now add kasoori methi, malai and cook further for 5-7 minutes. Or till the malai mixes well.
  11. Now add kaju powder, saute, then add cooked torai.
  12. Mix well and let it cook on low heat for 5-7 minutes.
  13. In the end, add kitchen king masala and cardamom powder.
  14. Mix well and turn off the gas.
  15. It is ready to serve.
  16. You can have this with roti, naan, paranthas etc. Enjoy.
My Tip: Please cook the vegetable separately, do not add water.

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