Hello, I am Marie. Today, I’m gonna show you how to make squid ghee roast recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Squid ghee roast Recipe
Squid ghee roast is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Squid ghee roast is something which I’ve loved my whole life. They’re nice and they look wonderful.
To bewith this particular recipe, we have to prepare a few components. You can have squid ghee roast using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Squid ghee roast:
- Take 1 kg squid cleaned and cut into pieces
- Take 2 onions
- Get 1 tomato
- Take 1 tablespoon Kashmiri mirch
- Take 1 teaspoon Turmeric powder
- Get 3-4 hot green chillies
- Prepare 4 tablespoon ginger garlic paste
- Prepare 1 tablespoon pepper powder
- Take 1 teaspoon garam masala
- Take to taste Salt
- Make ready 1 teaspoon coriander powder
- Prepare 1 tablespoon cumin seeds
- Prepare 1 tablespoon fennel seeds
- Take as needed Curry leaves
Steps to make Squid ghee roast:
- Pressure cook the squid for 8-10 whistles with turmeric, Kashmiri Mirch, 1 tablespoon of ginger garlic paste and salt.
- Make a paste of the onion, tomato and green chillies.
- Heat ghee in a pan and add the fennel, cumin seeds and coriander powder. Add the above paste and cook till it releases oil. Add the garam masala and curry leaves, sauté.
- Now add the cooked squid and cook for 2-3 minutes.
So that is going to wrap it up with this distinctive dish squid ghee roast recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
