INGREDIENTS
Methi Dhingri Dolma
Servings - 2 - 3
INGREDIENTS
Water - 200 milliliters
Onions - 210 grams
Cashews - 40 grams
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Oil - 1 tablespoon
Cumin - 1 teaspoon
Fenugreek leaves - 120 grams
Mushrooms - 120 grams
Green peas - 95 grams
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Ginger garlic paste - 2 tablespoons
Tomato puree - 55 grams
Turmeric - 1/4 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1/2 teaspoon
Water - 120 milliliters
Garam masala - 1/2 teaspoon
Coriander - for garnishing
PREPARATION
1. Take a pan, add 200 milliliters water, 210 grams onions, 40 grams cashews, 1/4 teaspoon turmeric and mix it well.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Transfer this into a blender and blend it into a smooth paste.
5. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin, 120 grams fenugreek leaves and mix it well.
6. Cook for 3 - 5 minutes on medium heat.
7. Then, add 120 grams mushrooms, 95 grams green peas and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1/2 teaspoon salt and mix it well.
10. Remove it from heat and keep aside.
11. Heat 1 tablespoon oil in a another pan, add 2 tablespoons ginger garlic paste and stir well.
12. Now, add the blended onion mixture in it and mix it well.
13. Add 55 grams tomato puree and mix it again.
14. Bring it to a boil.
15. Then, add 1/4 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon red chili, 1/2 teaspoon cumin powder and mix it well.
16. Add 120 milliliters water and stir well.
17. Bring it to a boil.
18. Cook for 3 - 5 minutes on medium heat.
19. Now, add the cooked mushrooms and fenugreek in it and mix it well.
20. Add 1/2 teaspoon garam masala and mix it again.
21. Cook for another 3 - 5 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot with roti.