New Update
| Main ingredients | Fresh malai, Onions, Cumin seeds, Asfoetida, Onion seeds, Garlic, Ginger, Green chillies, Red chilli powder, Coriander powder, Cumin powder, Turmeric powder, Garam masala powder, Dried fenugreek leaf powder, Fresh coriander leaves |
| Cuisine | Rajasthani |
| Course | Main course vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 300 grams fresh malai
- 6 small onions (pyaaz)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ½ teaspoon asafoetida (hing)
- 1 teaspoon onion seeds (kalaunji)
- 1 tablespoon chopped garlic
- ½ tablespoon chopped ginger
- 2 green chillies, chopped
- Salt to taste
- 1 teaspoon red chilli powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ¼ teaspoon dried fenugreek leaves (kasuri methi) powder
- 2-3 tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
- Paranthe to serve
Method
- Thickly slice onions and separate the layers.
- Heat oil in a non-stick pan, add cumin seeds and once they start to change colour, add asafoetida and onion seeds, mix and sauté for a few seconds. Add garlic, ginger and green chillies, mix and sauté for 1 minute.
- Add onions and salt, mix well and cook for 4-5 minutes on medium heat.
- Add red chilli powder, coriander powder, cumin powder and turmeric powder, mix well and cook for 1 minute.
- Add fresh malai, mix well and cook for 1-2 minutes.
- Add garam masala powder, dried fenugreek leaves powder and coriander leaves and mix well.
- Take the pan off the heat and transfer the mixture into a serving bowl. Garnish with coriander sprig and serve hot with paranthe.
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