And here is my favourite:-
Potala Rasa (Pointed Guard Curry)
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Pointed Guard-250 grams
Oil- for deep frying
Unsalted butter-2 tabs
Cinnamon -1” stick
Green cardamom -2
Cumin seeds-1 tsp
Onion-2 (Finely chopped)
Ginger garlic paste-2 tsp
Tomatoes-2 (make to fine paste)
Turmeric powder-1/2 tsp
Chilli powder-2 tsp (or as per taste)
Cashew nut-4 tabs
Poppy seeds-2 tsp
Salt- to taste
Fresh Cream-4 tabs
· Wash and wiped pointed guard.
· Now cut pointed guard very carefully.
· Cut off the top and end of guard.
· Now make a long slit in the middle of guard without separating it from head to tail.
· If you want you can remove the seed of guard.
· Now put little salt in guard and leave it for couple of minutes.
· Meanwhile soak cashew nut and poppy seeds in warm water.
· Make it to fine paste.
· Heat oil in a pan or kadai for deep frying the guards.
· Once pointed guard is fried and cooked then remove it on kitchen towel for any excess oil.
· Now the turn of preparing gravy for this.
· Heat unsalted butter in a pan and add cumin seeds, cardamom, cinnamon, cloves and bay leaves.
· Once you get nice aroma of garam masala then put chopped onion in this.
· Fry onion in medium heat till it is transparent.
· Add ginger garlic paste in this along with all dry masala.
· Keep frying this till butter gets separated from masala.
· Add tomato paste in this and keep mix till it is thick.
· Put cashew and poppy seed paste in this and fry for couple of minutes.
· Add fried pointed guards along with salt in this and mix well.
· Put ½ cup water and let it boil for 5-10 minutes.
· Mix fresh cream and serve it with Naan, Roti or Paratha.