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Pahari madra
Category : North Indian lunches, Vegetables
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Soak chick peas overnight in water and boil them.
- Peel and dice the potatoes.
- Heat butter/oil, add potato pieces and fry them for 4-5 mins, on high flame.
- Add cumin seeds, fenugreek powder, asafoetida powder, coriander powder, turmeric powder, red chilli powder and salt.
- Add a cup of thick yoghurt and fry it continuously for 8-10 mins.
- Add chick peas and 2 ½ cups of water and bring it to a boil.
- Cover the lid and saute for 5 mins. on low heat.
- Garnish with garam masala, coriander leaves and serve hot.
Ingredients:
100 gms. chick peas (kabuli chana)
1 large potato
2 tbsp. butter or oil
1/2 tsp. cumin seed
1/4 tsp. fenugreek seeds
1/4 tsp. asafetida powder
1/2 tsp. coriander powder
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
salt to taste
1 cup yoghurt
1/2 tsp. garam masala powder
coriander leaves, finely chopped
2&1/2 cups water
100 gms. chick peas (kabuli chana)
1 large potato
2 tbsp. butter or oil
1/2 tsp. cumin seed
1/4 tsp. fenugreek seeds
1/4 tsp. asafetida powder
1/2 tsp. coriander powder
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
salt to taste
1 cup yoghurt
1/2 tsp. garam masala powder
coriander leaves, finely chopped
2&1/2 cups water
RECIPES BY REHANA KHAMBATY
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