Methi Makai Subzi by Tarla Dalal скачать в хорошем качестве

Methi Makai Subzi by Tarla Dalal

Methi Makai Subzi, quick and easy vegetable! Recipe link : http://www.tarladalal.com/Methi-Makai... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook:   / 207464147348   YouTube Channel:    / tarladalalskitchen   Pinterest:   / tarladalal   Google Plus: https://plus.google.com/1078836208487... Twitter:   / tarla_dalal   Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Methi Makai Subzi Sweet corn kernels heartily coated with a thick gravy, rich in the goodness of methi. Preparation Time: 10 minutes. Cooking Time: 8 to 10 minutes. Serves 3. ¾ cup chopped fenugreek (methi) leaves 1½ cups boiled sweet corn kernels (makai ke dane) ¾ cup thinly sliced onions 1 cup milk 2 tbsp chopped cashewnuts (kaju) ½ tsp finely chopped garlic (lehsun) ½ cup fresh thick curds (dahi) 2 tsp besan (Bengal gram flour) ½ tsp turmeric powder (haldi) 2 tbsp oil ½ tsp cumin seeds (jeera) 1 tsp coriander (dhania) powder 1 tsp green chilli paste Salt to taste 1. Combine the onions, milk, cashews and garlic in a deep kadhai, mix well and cook on a medium flame for 4 to 5 minutes or till the onions turn soft. Sprinkle approx. 2 tbsp of water if the milk dries up. 2. Cool and blend in a blender to a smooth paste. Keep aside. 3. Combine the curds, besan, turmeric powder and 3 tbsp of water in a bowl and whisk well till no lumps remain. Keep aside. 4. Heat the oil in a broad non-stick pan, add the cumin seeds. 5. When the seeds crackle, add the fenugreek leaves, coriander powder and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring continuously. 6. Add the corn, onions paste, curd-besan paste, green chilli paste, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately.