Methi(Dried Fenugreek Leaves) And Curd (Yoghurt) Gravy |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
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From this week's Weekend magazine, Foodcourt column. Ingredients:
3 tablespoons ghee |
1 large onion, thinly sliced |
salt |
1 teaspoon red chili powder |
2 teaspoons freshly ground coriander seeds |
2 teaspoons dried fenugreek leaves (kasoori methi) |
3 cloves garlic, ground |
3/4 cup smoothened yoghurt |
2 tablespoons coconut, grated and ground to a paste with water |
3 bay leaves |
1/2 teaspoon garam masala powder |
Directions:
1. Heat ghee in a frying pan.
2. Fry sliced onions in it till they turn a golden brown colour.
3. Add salt, red chilli powder, corriander, kasoori methi, garlic and yoghurt and fry the masala till well-browned and ghee separates from the masala.
4. Add the coconut paste, bay leaves, garam masala powder and 1 cup of water.
5. Stir.
6. Add veggies of your choice/paneer (cottage cheese, cubed), meat or koftas now.
7. Simmer on low heat till the gravy gets thickened and the veggies/meat/paneer/koftas are cooked.
8. Serve hot with rice/rotis/naan/parathas/bread!
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