Follow these steps for perfect results
Methi Seeds (Fenugreek Seeds)
soaked, boiled
Papad
fried, broken into pieces
Curd (Dahi / Yogurt)
plain
Salt
to taste
Red Chilli powder
ground
Turmeric powder (Haldi)
ground
Cumin powder (Jeera)
roasted, ground
Coriander Powder (Dhania)
ground
Sunflower Oil
for frying
Kasuri Methi (Dried Fenugreek Leaves)
crushed
Raisins
optional
Mustard seeds
whole
Cumin seeds (Jeera)
whole
Asafoetida (hing)
powdered
Wash and soak fenugreek seeds in water for 15 minutes.
Boil the soaked fenugreek seeds until they swell but don't burst.
Drain the water and set aside the boiled fenugreek seeds.
In a bowl, combine yogurt, red chili powder, salt, turmeric powder, and roasted cumin powder to make a paste.
Heat sunflower oil in a wok.
Break papads into pieces and fry them until crispy.
Remove the fried papad pieces and drain on a paper towel.
In the same wok, add mustard seeds, cumin seeds, and asafoetida to the hot oil and let them splutter.
Add the yogurt and spice paste to the wok and cook for 2-3 minutes until it thickens and comes together.
Add the boiled fenugreek seeds and mix well.
Add 1-1.5 cups of water and bring the mixture to a boil.
Add the fried papads and simmer for 2-3 minutes.
Add dried fenugreek leaves (kasuri methi) and raisins.
Cover and simmer for 1-2 minutes, then turn off the heat.
Note that the gravy will thicken as it cools, so adjust the water accordingly.
Serve hot with Bajri Ki Roti or Missi Roti and raita.
Expert advice for the best results
Adjust the amount of red chili powder to your spice preference.
Soaking the fenugreek seeds well is important to reduce bitterness.
Ensure the papads are crispy for a pleasant texture.
Everything you need to know before you start
15 mins
The yogurt-spice paste can be prepared in advance.
Serve hot in a bowl, garnished with a sprig of coriander and a dollop of fresh yogurt.
Serve with Bajri Ki Roti or Missi Roti.
Accompany with raita or chutney.
Cooling and complements the spice.
Discover the story behind this recipe
Represents the resourceful use of readily available ingredients in the arid region of Rajasthan.
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