By: Admin

Region: North Indian

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Servings: 4

Ingredients

-4 roasted papads/ poppadum
-3 tbsp vegetable oil
-1/2 tsp cumin seeds
-Pinch of asafoetida
-4 garlic cloves roughly chopped
-1 ginger roughly chopped
-1 small birds eye green chilli (deseeded it you prefer)
-100gms tomato roughly chopped
-1 tbsp tomato puree
-1 tbsp coriander powder
-1 tsp turmeric powder
-1 tsp kashmiri chilli powder (or mild paprika)
-250gms greek yoghurt whisked
-300mls water
-2 tbsp kasoori methi/ dried fenugreek leaves
-Salt to taste
-Coriander for garnish

Directions

- In a blender, add the garlic, ginger, and green chili with a splash of water. Blend until smooth and fine, then set aside. In the same blender, add the tomato and tomato puree, and blend to a paste.

- Heat oil in a heavy-bottomed non-stick saucepan over low heat. Add the cumin seeds and asafoetida, and fry for a few seconds.

- Add the garlic-ginger paste and fry for 20 seconds. Next, add the blended tomatoes and cook for 6 minutes, stirring well. Once the oil starts to separate from the sides of the pan, add the powdered spices and fry for 1 minute.

- Now add the yoghurt a little at a time and stir well. Cook on a low heat and stir for 3-4 minutes

- Add the water and season to taste, then simmer for 6-8 minutes. Stir in the fenugreek leaves and roasted papad. Cover and cook on low heat for 2 minutes. Garnish with coriander and serve warm with roti or rice.

Comments

Make sure to whisk the yoghurt well so there are no lumps this way it wont split as it cooks

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