Now add garam masala and kasoori methi. Serve veg handi with naan, paratha or tandoori roti. Tomato – 1 large or ½ cup pureed Oil – 2 tablespoons Ginger paste or freshly grated – 1 ½ teaspoons Garlic paste or freshly grated – 1 ½ teaspoons Turmeric powder – ¼ teaspoon Red chili powder – 1 ½ teaspoon Salt – to taste Cilantro or coriander leaves – 1 tablespoon, chopped finely Mint leaves – 1 tablespoon, chopped finely Yogurt (dahi or curd) – 2 tablespoons, whisked Water – 1 cup or more or less Garam masala – ½ teaspoon Kasoori methi – ½ teaspoon, crushed between your palm Heavy whipping cream (Malai) – 2 tablespoonsHow to make veg handi (Step by Step Recipe with Photos). 29) Now add garam masala and kasoori methi. Tomato - 1 large or ½ cup pureedOil - 2 tablespoonsGinger paste or freshly grated - 1 ½ teaspoonsGarlic paste or freshly grated - 1 ½ teaspoonsTurmeric powder - ¼ teaspoonRed chili powder - 1 ½ teaspoonSalt - to tasteCilantro or coriander leaves - 1 tablespoon, chopped finelyMint leaves - 1 tablespoon, chopped finelyYogurt (dahi or curd) - 2 tablespoons, whiskedWater - 1 cup or more or lessGaram masala - ½ teaspoonKasoori methi - ½ teaspoon, crushed between your palmHeavy whipping cream (Malai) - 2 tablespoonsInstructionsFirst roast the spices for fresh masala. 3174 Adapted from – SanjeevKapoor’s Chicken handi recipeShare this Recipe. 1 cup or more or less Garam masala – ½ teaspoon Kasoori methi – ½ teaspoon, crushed between your palm Heavy whipping cream (Malai) –
It goes fantastic with tawa pulao or methiparatha or chapati or lachha paratha. Add the paneer cubes (paneer cubes should be kept immersed in hot water till use) and crush the kasoori methi within you palms to powder it and add it to it
Kasoori Methi, crumbled. We had my mom and sister's family come over for my son's birthday last month and I made this curry along with yesterday's post Aloo-Gobhi, Mughlai parathas and Jeera rice for dinner
I adapted this recipe from Chef SanjeevKapoor’s website. I always make just plain methiparathas. Then add the chopped methi leaves, salt and red chili powder
Recipe adapted from Master chef SanjeevKapoorThe speciality of this recipe is that it is cooked in an Iron kadai(lohe ki kadai) and the spices used in this recipe I found is something very different and interesting from usual chole recipe and the taste was out of this world
Kasuri Methi (dry fenugreek leaves). Serve hot with Naan or Paratha. But I combined two of my favorite chef SanjeevKapoor and Chef Sanjay Thumma's Recipes and got an excellent result and today I am going to share my version of Butter Chicken here
