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Pithla

19 Oct

Maharashtra is an agrarian state and prides on it’s cuisine while using the most simplest of ingredients and creating one of the most yummy dishes is Pithla. Pithla is incomplete without mentioning Bhakri, but honestly I struggle making bhakris, if not eaten hot mine become chewy and sometimes break. So I make rotis or chapati with it and I love to eat rice with it and serve pickle on the side. Pithla is made mostly by hardworking people who have physical work mostly farmers, because it satisfies their hunger and gives them energy to get back to work, because it has chickpea flower which is a source of protein. This recipe needs more oil because it aids in digestion. Well, let’s go for it.

Tip: Mix in some ghee before serving. Since chickpeas are a little tough on the tummy, ghee softens the process.

All you need:

  1. 1 cup chickpea flour
  2. 1 large onion, finely chopped
  3. 1 tbsp of crushed ginger, garlic and green chilies(I use 3 cloves, an inch of ginger and 2 green chilies and just pound them together)
  4. 2 tbsp cilantro, finely chopped
  5. 1 tsp turmeric powder
  6. 1/2 tbsp red chili powder
  7. 1 tsp cumin powder
  8. 1 tsp mustard seeds
  9. 1 tsp cumin seeds
  10. pinch of asafoetida
  11. 2 cups of water
  12. 3 tbsp oil
  13. Salt as needed

Ready, Set, Go:

  1. Heat oil really well.
  2. Temper it with mustard seeds, once they pop, add cumin seeds. Let them sizzle.
  3. Add half the cilantro add the crushed garlic and ginger and green chili. Saute the mixture for about 30 seconds.
  4. Add the chopped onion. Saute them until they turn light brown in color.
  5. Add the spice powders, turmeric, cumin and red chili powder. Saute till oil starts leaving the sides.
  6. Add the gram flour slowly making sure you mix it well.
  7. Add the water slowly, stirring the mixture continuously and make sure there are no lumps.
  8. If the mixture thickens immediately, add ore water to thin it out.
  9. Cover the mixture, let it cook for about 10-12 minutes. It will thicken once cooked.
  10. Stir well and check for no more raw chickpea flour.
  11. Season with salt.
  12. Garnish with the remaining cilantro leaves. Serve with a dollop of ghee alongside bhakri/roti.
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Stuffed eggplants (Bharli Vangi)

20 Aug

Cooking was not fun for me when I got married, I struggled, I have failed and cried. I felt I am letting down my parents because my dad was an amazing cook, my mother learned late in life but now she is a wonderful cook and I was in no way close to getting there. I felt frustrated so I made a decision to write some recipes down that were dictated by my mother, this is one of them and I always end up making this vegetarian curry better than the last time. So here goes.

Tip : I always cut my eggplants and dunk them in cold water until I get other ingredients ready, this helps in prepping but also helps prevent oxidizing and removes bitter juices if any.

All you need:

  1. 8 small sized eggplants/brinjal – slit lengthwise I prefer to chop off the tops (refer pic)
  2. 1 small onion finely chopped
  3. 1/2 cup roasted peanut powder
  4. 1/3 cup shredded coconut (optional)
  5. 2 tbsp grated jaggery
  6. 1 tsp mustard seeds
  7. 1 tsp sesame seeds powdered
  8. pinch of asafoetida/hing
  9. 1 tsp turmeric powder
  10. 1 tbsp red chili powder(or as required) I use mix of degghi and kashmiri chili powders
  11. 1 tsp goda masala (availale in Indian stores)
  12. salt as required
  13. 4 tbsp oil
  14. 1/2 cup water
  15. cilantro (garnish)

Ready, Set, Go:

  1. In a bowl mix together the onion, peanut powder, shredded coconut, sesame seeds powder, jaggery, 1 tbsp oil, salt, red chili powder, goda masala.
  2. Drain the eggplants and stuff the slit eggplants with this mixture carefully making sure it does not break the eggplants open. Fill only until the slits are filled completely. Hold on to the excess mixture.
  3. Heat remaining oil in a kadhai/wok/pan.
  4. Temper the oil with mustard seeds, as soon as they pop add asafoetida let it sizzle, add turmeric powder and add stuffed eggplants.
  5. Fry them in oil gently for about a minute, turn, fry them again for another minute or so, add half cup of water.
  6. Add the remaining mixture. Cover and cook for about 10-15 minutes until they turn soft. The onions and eggplants leave a little water of their own. If it is too dry add little water.
  7. Remove the cover and cook for another five minutes until almost all the water is evaporated and eggplants are completely cooked and you have a thick gravy.
  8. Season with salt. Stir gently.
  9. Garnish with cilantro and serve hot with chapati or roti.

Mango Kulfi or pop

25 Jun

IMAG2084Summer means lots of cooling down at the pool, lakes, water parks, dams, and feasting on cold icecreams, pops, smoothies and other cold beverages. You don’t feel too hungry, you are always thirsty and crave for anything cold. I make sure every summer I have pops in my fridge. I love mango pops and when you add cream to it just makes it even better. In India that is called kulfi.   Sharing a well known recipe for Mango kulfi. Next on my list in watermelon cucumber pops.

Tip: I added saffron strands in each mould for the extra oomph! Don’t forget to soak saffron strands in 2 tbsp warm milk or hot water before using them.

All you need:

  1.  3 cups milk
  2.  1/2 cup condensed milk( if you do not have this, increase the cream and sugar quantity)
  3. 1/2 cup cream
  4. 4 tbsp sugar
  5. 1 tsp cardamom powder
  6. 2 ripe mangoes pureed or 1 cup mango pulp
  7. 1 tsp cornstarch

Ready, Set, Go:

  1. Mix everything together in a heavy bottom pan except for mango pulp and cardamom powder. Bring to boil carefully not letting the milk stick to bottom stirring occasionally.
  2. Simmer down for 20 minutes.
  3. Cool down. Add pulp and cardamom powder.
  4. Blend in a blender or just mix it thoroughly.
  5. At this point you can either use a sieve for extra creamy texture but I love my lumps 😉
  6. Pour in moulds. Refrigerate overnight.

Guvar Batata (Indian Cluster beans vegetable with potato)

25 Nov

Guvar is not a very famous vegetable or I’d call it a neglected vegetable in the plethora of Indian vegetables. Mostly consumed in western areas of Maharashtra, it is liked by other communities and added as a part of Sambhar (lentil dal of South India) but it is definitely not popular as okra or eggplants. I personally love it and can eat it any given day. The frozen variety of cluster beans cooks quickly and saves time but if you buy it fresh, traditionally it is washed then the ends are trimmed and the beans are broken into pieces by hand as cutting does not remove the fibers that may get stuck in the teeth or throat when you chew these beans. The older the beans the more fibers that come off, the younger the beans, the fresher and less fibrous ones. Make sure the color is vibrant green and not yellowish green or a faint green. This recipe is typically cooked in parts of western India. So here goes.

Tip: You can boil the beans for 8-10 minutes with a pinch of turmeric and salt if you are in a hurry to cook.

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All you need:

  1. 1 lb Guvar or Cluster beans (washed, trimmed and chopped into long pieces)
  2. 1 tsp mustard seeds
  3. 1 tsp cumin seeds(optional)
  4. 6-8 curry leaves (optional)
  5. pinch of asafoetida or hing
  6. 1 tsp turmeric powder
  7. 1/2 tbsp goda masala (can be substituted by 1 tsp of Garam Masala + 1 tsp of red chili powder)
  8. 1-2 inch pieces of jaggery(can be substituted by 1 tsp of sugar)
  9. 1 medium sized potato(washed, peeled and chopped into bite-size pieces)
  10. 1 tbsp of peanut powder (optional)
  11. salt to taste
  12. 2 tbsp vegetable oil

Ready, Set, Go:

  1. Heat oil in a deep pan or wok and add mustard seeds. Let them splutter.
  2. Add cumin seeds, curry leaves(optional) and hing or asafoetida. Let it all sizzle.
  3. Add turmeric and the chopped beans along with the potato. Stir well.
  4. Cover the pan with a flat plate and pour some water over it so that the vegetable is steamed and the vegetable does not burn.
  5. Cook this until the cluster beans and potato are tender about 20-25 minutes (less time will be required if it is half-boiled), stirring regularly in between making sure the vegetable does not stick. Also, if the water evaporates add more on the dish and a few teaspoons inside until it gets cooked.
  6. Add goda masala or red chili powder + garam masala.
  7. Add jaggery, adjust salt. Mix well. Cook until the jaggery melts in the vegetable and is combined well. Turn off the heat.
  8. Finish off with sprinkling peanut powder(roasted peanuts ground into powder). Serve with roti, rice and dal, chapati or naan.

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Tomato Chutni

31 Aug

Tangy, spicy with a hint of sweetness and most of the times a great accompaniment like salsa which goes with Idli, Dosa, Chapati, Rice and Dal or Puri. Most Indian recipes need tomatoes, what better way than using them all in one recipe! There are a few variations but finders keepers losers weepers, just kidding. Here’s the recipe that my mom makes and its her birthday this month so Thank you and Love you mom.

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Tip: You can keep roasted peanut powder handy, it tastes great when added as a garnish.

All you need:

  1. 4 medium sized ripe tomatoes, finely chopped
  2. 1 large onion finely chopped
  3. 2 green chilies slit and chopped
  4. 4-5 curry leaves (optional)
  5. 1 tbsp ginger-garlic paste
  6. pinch of asafoetida(optional, can be found in Indian stores)
  7. 1 tsp turmeric powder
  8. 1 1/2 tsp red chili powder
  9. 1 tbsp coriander powder
  10. 1 tsp garam masala(optional)
  11. 1 tsp mustard seeds
  12. 1 tsp cumin seeds
  13. 1 tsp sugar(optional)
  14. Salt (as required)
  15. 2 tbsp oil
  16. 2 tbsp cilantro chopped (garnish)
  17. 1 tbsp roasted peanut powder (optional garnish)

Ready, Set, Go:

  1. Heat oil in a wok or sauce pan on medium heat. Add the mustard seeds, as soon as they pop add cumin and let it sizzle and change color.
  2. Add asafoetida, curry leaves, let them crackle, add green chilies and saute for half a minute.
  3. Add chopped onions and saute them until they are pink in color. Add ginger-garlic paste and saute it until raw smell disappears.
  4. Toss in spices one by one except the garam masala. Stir well. Let this mixture fry well and keep stirring in between making sure nothing sticks to the pan. If you feel the mixture is sticking add a tablespoon of water. Cook it until it starts leaving oil on the sides about 5-7 minutes.
  5. Add the tomatoes finally, make sure they get covered with all the spices. Mix well but gently.
  6. Add salt and sugar.
  7. Cook the tomatoes for about 5-7  minutes or until they just begin to soften. You can mash a few pieces gently. I leave them this way, you might choose to cook them down entirely, you will need to cook them for a longer time.
  8. Add garam masala as a finishing spice and let it cook for a minute or two. Skip this step if you are not using garam masala.
  9. Turn off the heat and add the garnishing. Combine.
  10. Serve hot with chapati, roti or naan.

Rice Fritters or Pakoda (Bhaatachi Bhaji)

21 Jul

Yup, original recipe of my mom. Well, honestly there is nothing really original about it. It is just simple, plain, Indian bhaji(fritters) batter and the leftover rice is dipped in it and fried. So why is it special? Because, it brings back memories. Memories of me being so bored to be told to do my school homework, or told to do some daily chores, or study for the exams and I was always tempted by my mom that she would make these fried delicious bites for me! Who doesn’t love snacks! I couldn’t resist, I got through everything, thanks to my mom and these fritters. I consider them personal comfort food and not something that can be shared in a party or something.  On a rainy day with a cup of tea, they are good, even on gloomy days, even bright sunny days the smell of barbecue or anything fried just makes it a perfect day in summer.

Tip: For a different taste every time, you can vary the additional ingredients by adding chopped spring onion, garlic or ginger or chopped tomatoes or cilantro or shredded coconut, etc.

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All you need:

  1. 1 cup of steamed/boiled/leftover rice
  2. 1 cup Chickpea flour/Besan
  3. 1/4 cup Rice flour
  4. 1/4 tsp Turmeric
  5. 1 tsp Red Chilli powder
  6. 1 Green chilli, finely chopped (I use 2 because I love spicy food)
  7.  1/4 tsp Carom seeds
  8. Salt (as required)
  9. Water
  10.  Ketchup (to serve)
  11. Oil for deep frying

Ready, Set, Go:

  1. Using a little water or oil on the palm of your hands shape balls out of the leftover rice. If the rice is already sticky, do not use water. Set aside.
  2. Prepare the batter by mixing all dry ingredients together and then add water little by little till you form a smooth batter with no lumps.
  3. Heat oil almost till boiling point. Test by dropping in a drop of batter, if it sizzles and comes on top immediately, its ready to fry. Maintain the heat on medium flame.
  4. Dip the balls in the batter using a spoon or if you don’t mind getting messy, get your clean hands in there. Make sure you coat all sides with the batter.
  5. Fry the balls till golden turning once.
  6. Remove on an absorbent paper.
  7. Serve hot with ketchup.

For the batter to make any pakodas, click here.

Methichi Bhaji (fenugreek vegetable Maharashtrian style)

2 May

Fenugreek (Methi) is often a mystery for many. In Indian cooking, the dried fenugreek leaves are used for a distinct taste which goes really well with any protein based vegetable preparation or meat curry. The seeds are used as a paste or as a crunchy addition to some dishes, they will also render a nutty taste when fried or toasted. This is one  of my favorite green leafy vegetables. I have a very embarrassing story which I cannot tell since its too gross to reveal on a food blog, I can turn away many people from my blog with that story…but I tell it personally when I share my love-hate relationship with this vegetable. Anyway, since I love the vegetable for the most part, I would like to share the quick and easy recipe that is my absolute favorite and I thank my mom for writing it down for me which was a savior. When I was married I carried a book with recipes written down dictated by my mom or dad for my marriage to survive, since I could not cook at all! Ha ha…so here it is which I have mastered years down the line.

Tip: When picking up the vegetable, make sure that the leaves are medium size not too small not too large since it can leave a bitter taste when cooked. Also find ones that are fresh in color and do not have a yellowish tinge.

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All you need:

  1. 1 bunch of fresh Fenugreek leaves, chopped (sometimes you need to use 2 since it can be too small and it shrinks down a lot after cooking. Refer to Point 1 for more details.)
  2. 2 medium sized onions, finely chopped
  3. 1-2 green chilies, slit (de-seeded if you like less spicy)
  4. 3-4 garlic cloves, finely chopped (I use like 4-6 since I love the flavor)
  5. 1 cup of freshly grated/shredded coconut (I won’t substitute dried coconut here, it just doesn’t give the exact taste)
  6. 1 tsp mustard seeds
  7. a pinch asafoetida (‘hing’ as we call it, just too good for dals and Indian vegetables, a must-have in Indian pantry)
  8. 1 tbsp oil
  9. salt to taste

Ready, Set, Go:

  1. First of all, sort and pick out only the fenugreek leaves. In a colander rub gently the fenugreek leaves with salt and run it under water it might wash out some color, but don’t worry, that also helps get rid of any residues of dirt. Alternatively you might dunk the leaves in a large bowl of water mixed with salt and let it sit for about 2-3 minutes, lift them up gently  and throw away the water(my mom used this to water her plants) and the residue that will settle down.
  2. Chop the leaves. Set aside.
  3. Heat a wok or a deep pan with oil on medium heat. When the oil is hot enough, add the mustard seeds. Let them crackle, add the asafoetida, let it sizzle for a second or two, add the green chilies. Saute for half a minute.
  4. Toss in the garlic. Saute for a minute.
  5. Add the chopped onions and let them cook down until soft and transparent.
  6. Time to add the fenugreek leaves. Mix well. Add half of the grated coconut and salt, be careful with the salt here, you can always add more later.
  7. Cover it and cook for about 8-10 minutes. The leaves will shrink down and cook in its own juices.
  8. Turn off the heat, sprinkle remaining coconut. Serve hot with chapati/roti/bhakri.

Kayloli (Rice flour veggie omelette/dosa/pancake)

3 Apr

Since Indian masala omelette is a mix of spices with eggs, I could not think of a better translation of what a ‘Kayloli’ is. I am not sure why I would call it an omelette since it does not have the eggs however it has all the spices similar to the omelette and the process is similar too. Then again, I can also call it a Dosa because without the spices it will be similar to a Dosa. It could also be a pancake with spices! Well, Kayloli is a traditional GSB (Goud Saraswat Brahmin) dish, I don’t know the original roots though because Mangaloreans and Karwari families are familiar with it too. This was taught to me by my dad with his own additions to it. This is like an instant breakfast dish. I will also list the alternate version in the tip below which can be used for lunch or dinner. Let me get down to the quick and easy recipe, I hope you will enjoy it as much as I do.

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Tip: You can completely omit all the spices and instead of rice flour soak 2 cups of boiled rice for two-three hours. Blend the rice and cup of shredded coconut just add salt and sugar to it and leave the mixture in the fridge overnight. Fry like pancakes. Serve with curries. You might like it as is. I mentioned in my About section how cuisines are similar in coastal regions. This is very similar to Appam in Kerala. I will try and post that someday.

All you need:

  1.  2 cups rice flour
  2. 1 1/2 cups milk
  3. 1 medium sized onion finely chopped
  4. 2 green chilies finely chopped (Indian chilies are hot and I like it spicy, use 1 if you don’t eat spicy food)
  5. 1 tomato finely chopped (optional)
  6. 2 tbsp cilantro finely chopped
  7. 1 generous tsp turmeric
  8. 1 tsp red chili powder
  9. salt as required
  10. oil for frying

Ready, Set, Go:

  1. Combine all the ingredients, spices etc. except oil and milk first in a bowl and like you would whisk pancake batter, whisk it gently until well combined.
  2. Pour milk slowly to adjust the consistency of the batter. Make sure you don’t make it too thick otherwise it will not spread on the pan and will stick and form lumps, nor too thin or it will end up runny and the taste will be compromised.
  3. Heat very minimal oil on a non-stick pan on medium heat and pour the batter in the center with a laddle. Move the pan around or spread with a spatula till it takes the shape and size of  a pancake.
  4. Drizzle little oil on the sides to make sure it doesn’t stick to the pan. Cover and cook for a minute or two or until you see bubbles on top (refer to the pic above)
  5. Flip it and cover it again for a minute or two until crispy and brown on the outside and firm so that raw batter is completely cooked.
  6. Serve hot with yogurt, Indian pickle, ketchup or any preferred chutney.

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Indian Masala Omelette

1 Apr

I had to make a quick post for reference. If I can rant about how much I love an Indian Masala Omelette, I can keep going at it for a long time, but as I said this is a quick post for reference. I can eat this for breakfast, lunch or dinner, I can even gulp it down at tea-time. Ooh, I am a tea-lover, not much of a coffee person, I prefer a cold coffee over a hot one which could be insulting to all the coffee addicts out there. Ha ha, too much talking everything other than the Indian Masala Omelette! This recipe will yield only one serving. Here goes.

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Tip: Sprinkling cheese will be heavenly, just when its hot, any type of cheese will make it a melty, yummy Indian Masala Cheese Omelette!

All you need:

  1. 2 Eggs
  2. 2 tbsp chopped onion, I roughly chop it to keep the crunch, you can chop it finely whatever suits your taste.
  3. 1 green chili, finely chopped (Indian chilies are pretty hot, one is enough for the right spicy hot taste)
  4. 1 tbsp finely chopped tomato(optional, I don’t add it for my husband, the one in the picture is clearly my husband’s serving)
  5. 2 tbsp cilantro, finely chopped
  6. 1 tbsp milk
  7. 1 tsp turmeric
  8. 1 tsp red chili powder (optional, if you think the green chili is enough spice for you skip this, I love it for the extra kick, tasty!)
  9. Salt as required
  10. Black pepper powder, a pinch
  11. 2 tbsp Oil/ Butter (I love it when the sides are oily, you can cut this down to half)

Ready, Set, Go:

  1. Whisk the eggs till a little frothy. Add all the ingredients except the oil and whisk a little again.
  2. On medium low flame heat a round pan preferably an 8″ or smaller so that the omelette fluffs up nicely in the pan.
  3. Pour oil and swirl it around the pan, when it starts to swirl easily, that’s the right amount of hot.
  4. Pour the egg mixture in the center and swirl it around the pan making sure the entire pan is covered.
  5. Cook until the edges look firm and the omelette is fluffy and bubbly.
  6. Flip it over and cook for 20-30 seconds or until it is firm yet moist.
  7. Serve hot with toasted slices of bread or buns.

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Palak Paneer (Spinach and Cottage Cheese)

28 Jan

I would rather post more non-vegetarian recipes than the vegetarian ones, however, one of my new year resolutions include eating more veggies! I don’t hate vegetables but I just get bored of the process of sorting, plucking, washing, chopping, and every vegetable is different, some require boiling, some soaking, some grinding, unlike meat, cut, wash and ready to use. Among my favorite ones, spinach(Palak), fenugreek leaves (Methi), hard cottage cheese (Paneer), and dill(Shepu; unfortunately the men in my house dislike)but I end up making spinach or use it in some other dish. So, let me zoom in on one of my favorite Indian vegetarian recipes, that is Palak Paneer. It depends if you want to fry the Paneer(cottage cheese pieces) first or just dunk and cook them in the sauce in the last few minutes.

Tip: To keep the color of spinach intact, boil water, once your washing, sorting of spinach is done, drop in the entire spinach to wilt in the water for just about 2-3 minutes, do not cover. Remove or strain and immediately dunk in ice-cold water. Let it sit for a few minutes and then puree it roughly not smoothly in a blender.

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All you need:

  1. 1 large fresh Spinach bunch roughly pureed (washed, sorted-only use leaves)
  2. 200 gms or about 8 oz.Paneer (Hard cottage cheese found in Indian stores) cut into squares or rectangles.
  3. 2 medium size onions finely chopped or fine paste ( I prefer chopped)
  4. 2 medium size tomatoes finely chopped or pureed (I prefer chopped)
  5. 1 tbsp ginger garlic paste
  6. 2-3 green chilies finely chopped (adjust as per your taste)
  7. 1 tsp cumin seeds
  8. 1 bayleaf
  9. 4 cloves
  10. 1 inch stick of cinnamon
  11. pinch of turmeric
  12. 1 tsp cumin powder
  13. 1 tbsp coriander powder
  14. 1 tsp red chili powder
  15. 1 tsp garam masala(I use home-made, will post the combination soon)
  16. 1 tsp dried fenugreek leaves (kasoori methi) – this is optional
  17. salt (as required)
  18. oil 2 tbsps
  19. 1 tbsp roughly chopped cilantro(garnishing)
  20. 1 tbsp beaten cream (optional)

Ready, Set, Go:

  1. Heat oil on a low flame in a deep saucepan(kadhai). (If you wish you can fry the paneer pieces on medium heat until golden at this point and keep them aside and use the remaining oil)
  2. Add all the dry masala(bayleaf, cumin seeds, cloves and cinnamon) one by one. Saute for a few seconds until you can smell a nice aroma.
  3. Add chopped onions and saute until translucent. Add the ginger garlic paste and fry for about a minute or till the raw smell goes away.
  4. Add the green chilies, saute for another minute. Add the tomatoes and saute until they are soft.
  5. Add all the powdered masala except garam masala (turmeric, cumin, coriander, chili) and let this cook for about 4-5 minutes stirring occasionally  or until oil oozes out from the sides.
  6. Add the pureed spinach and mix it until well blended with the spices. Cook this until the sauce is bubbly and oozing out oil for another 3-5 minutes.
  7. Drop in the raw paneer pieces and gently stir them until everything is well combined and cook this for 4-5 minutes. Add salt.
  8. Add the garam masala and stir gently. Let this simmer for 3-5 minutes.
  9. Crush the dried fenugreek leaves between the palms of your hand and add them to the sauce(remember the fenugreek is optional, skip this step if you don’t have it)
  10. Turn off the heat and let the sauce sit for 2-3 minutes. Just before you serve it hot, add the cilantro and cream. Mix gently, Done! Serve hot with roti or naan.

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