30 g (1 oz) Fenugreek (methi) leaves, picked, cleaned
1/2 cup (100 g) 3 1/2 oz Ghee/Vegetable oil
1/4 tsp (1 g) Asafoetida (hing), dissolved in 1 tsp of water
1/2 tsp (1 g) Turmeric (haldi) powder
1 Ginger (adrak), 1 inch piece, thinly sliced
3 Green chillies, finely chopped
Salt to taste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi), whisked
1/2 tsp (1 g) Garam masala
1/2 cup (100 g) 3 1/2 oz Ghee/Vegetable oil
1/4 tsp (1 g) Asafoetida (hing), dissolved in 1 tsp of water
1/2 tsp (1 g) Turmeric (haldi) powder
1 Ginger (adrak), 1 inch piece, thinly sliced
3 Green chillies, finely chopped
Salt to taste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi), whisked
1/2 tsp (1 g) Garam masala
method
1. Boil the fenugreek leaves in water for 5-7 minutes. Cool and drain the leaves and squeeze out the water. Blend to a fine paste. Keep aside.
2. Heat the ghee / oil in a wok (kadhai) with the asafoetida water. When it splutters, add fenugreek paste. Stir for 7-8 minutes.
3. Add the turmeric powder, ginger, green chillies, and salt. Stir in 1/2 cup of warm water and cook on low heat till the fenugreek is tender. Add the whisked yoghurt and stir till the mixture is well blended and the ghee / oil comes to the surface.
4. Sprinkle garam masala just before serving.
2. Heat the ghee / oil in a wok (kadhai) with the asafoetida water. When it splutters, add fenugreek paste. Stir for 7-8 minutes.
3. Add the turmeric powder, ginger, green chillies, and salt. Stir in 1/2 cup of warm water and cook on low heat till the fenugreek is tender. Add the whisked yoghurt and stir till the mixture is well blended and the ghee / oil comes to the surface.
4. Sprinkle garam masala just before serving.
serving amount
serves: 4
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