Methi malai gatta
Category : North Indian lunches, Vegetables
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
- Put gramflour, ajwain, chopped methi, green chillies, salt and oil in a basin.
- Slowly, add enough water and knead a stiff dough.
- Roll into finger size rolls and put into 3 cups boiling water.
- Allow to cook for 4 mins.
- Remove from fire, reserve liquid and cut methi gattas into 1” pieces. Keep aside.
- To make the gravy, heat oil and fry onions till they become light golden.
- Add ginger-garlic paste and tomato puree.
- Fry till oil separates.
- Add dhania powder, chilli powder, haldi and salt.
- Now add enough water in which gattas were boiled according to gravy required.
- Add gattas, cook for 3-4 mins on low flame, add cream and remove from fire.
- Ladle into serving dish and sprinkle garam masala, cinnamon powder and garnish with coriander leaves and ginger julienne.
Ingredients:
2 cups gramflour
½ tsp. ajwain
1 cup methi (fenugreek leaves), chopped
½ tsp. salt
2 cups gramflour
½ tsp. ajwain
1 cup methi (fenugreek leaves), chopped
½ tsp. salt
For gravy:
2 tbsp. ghee or oil
2 onions (grated)
1 tbsp. ginger-garlic paste
4 tomatoes, (pureed)
1 tsp. dhania powder
½ tsp. chilli powder
¼ tsp. haldi powder
salt to taste
½ cup cream
½ tsp. garam masala
¼ tsp. green cinnamon powder
For garnishing:
Green coriander leaves
Ginger julienne
RECIPES BY REHANA KHAMBATY
