Khumb Hara Dhania
Ingredients
- 2 cups mushrooms, cut into quarters and blanched
- 12 cup coriander leaves, chopped
- 12 teaspoon cumin seed
- 14 teaspoon fenugreek leaves, dried, (kasoori methi)
- 14 cup low-fat milk
- 14 cup low-fat yogurt
- 12 teaspoon gram flour
- 14 teaspoon garam masala powder
- 1 teaspoon olive oil
- salt
- 1 14 cups onions, sliced
- 14 cup cauliflower, finely chopped,
- 1 -2 green chili
- 12 inch piece gingerroot, sliced,
- 14 inch cinnamon stick
- 1 clove
- 1 cup low-fat milk
Directions
To prepare the paste, combine all the ingredients listed under 'paste' in a pan.Allow to simmer for 10 minutes till the onions are soft and almost all the liquid has evaporated.
Allow to cool.
Once cool, puree the mixture in a blender till you have a smooth paste.
Keep this aside.
Now in a mixing bowl combine the low fat milk, low fat yoghurt and gramflour.
Mix well and keep aside.
Heat oil in a non-stick pan.
Add cumin seeds and allow to crackle.
Once they stop crackling, add kasoori methi and the prepared paste.
Saute for 3 minutes.
Stir in the yoghurt, milk and flour mixture.
Add salt to taste and garam masala powder.
Mix well and bring to a boil.
Fold in the mushrooms and corriander leaves.
Serve hot with naan or roti.
Enjoy!