1 small red onion, thinly sliced lengthwise (½ cup)
1 green bird’s eye chile, thinly sliced into thin rings
2 tsp. ginger-garlic paste
3 cups fresh fenugreek leaves, stems removed
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. Indian chile powder
1⁄2 tsp. freshly grated nutmeg
1⁄2 cup fresh or frozen peas
1⁄2 cup coarsely chopped cilantro
Fresh roti*, to serve
In a medium skillet over low heat, add ½ tablespoon oil. Once the oil is hot, add the onions and cook, stirring occasionally, until they begin to brown, around 10 minutes.
Transfer the onions to a bowl and set aside. In the same skillet, add the remaining oil, the chile, ginger-garlic paste, coriander, cumin,chile powder and nutmeg, and cook, stirring frequently, just until aromatic, about 30 seconds.
Add the fenugreek leaves and cook until wilted, 3–4 minutes.
Add the peas and the reserved onions and cook, stirring occasionally, until the peas are hot and cooked through, 2–3 minutes more.
Season to taste with salt, and stir in the cilantro.
Transfer to a bowl and serve hot, with fresh roti on the side.
This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!
2 medium red onions (about 1½ lb.), finely chopped
1 tbsp. ginger-garlic paste
1 tbsp. raw mango flesh, finely grated
1 raw mango seed
1 tsp. garam masala
1 tsp. Parsi dhana jeera
1 Parsi sambhar masala
1 green bird’s eye chile, finely chopped
1 lb. ground chicken
2 medium Roma tomatoes, coarsely grated
1⁄4 cup fresh mint leaves
Prepare the bitter gourd. Using a knife, scrape the spiny dark green skin off the bitter gourd. Thinly slice the crosswise into rings, then transfer to a colander, sprinkle with the salt and toss to combine Set in the sink until the gourd releases a good deal of liquid, about 20 minutes.
In the meantime, in a large skillet, heat 2 tablespoons of ghee or over medium heat. Add the onion and cook, stirring occasionally, until they begin to brown, about 10 minutes. Stir in the ginger-garlic paste, mango flesh and seed, garam masala, dhana jeera, sambhar masala, and green chili, and cook just until aromatic, being careful as not to burn, about 1 minute. Add the chicken, stirring thoroughly to combine with the onion-and-spice mixture. Add the tomatoes, and 2 cups of water and bring to a simmer. Cook, stirring occasionally, until the stew reduces by about a third and thickens slightly, 20–25 minutes.
Meanwhile, while the chicken is cooking, use your hands to squeeze as much water as possible out of the bitter gourd. In a large skillet over medium-high heat, and working in batches, add 2 tablespoons of oil and fry the gourd slices, turning occasionally, until crispy and golden brown, about 7 minutes per batch. Add to the chicken, add the mint leaves, and stir to combine. Transfer to a large bowl and serve immediately.
This delicious recipe and photos were created by Savuer.com, we simply shared it. Please check them out for more great ideas!
Slice off the crust of the bread as close to the crust line as possible.
Bring a small pot to boil. Add in the eggs and boil for 7-8 minutes. Remove the eggs from the hot water and peel off the shell. Chop up the eggs into bite-sized pieces and put them in a bowl. Add in the mango chutney, chili powder, and salt to taste. Give everything a toss until completely combined.
To assemble: Spread the eggs and chutney on one side of the bread. Spread out the microgreens on another slice and combine the slices.
While the eggs are boiling, make the cilantro-mint chutney. Chop the cucumber into thin slices.
To assemble: On one slice, spread out the softened butter. Top it with 8-12 slices of cucumber. On the other slice, spread about a tablespoon of the cilantro-mint chutney. Combine the slices.
Thinly slices the paneer into rectangles. In a frying pan, melt the ghee. Carefully place the paneer into the ghee and fry for 2-3 minutes on both sides until golden. Remove the paneer from the pan. Slice the tomato.
To assemble: Dip the slice of bread in any remaining ghee from the pan. Layer one slice of bread with 3 slices of paneer. Add 2-3 slices of tomatoes to the other side. Sprinkle about ½ teaspoon of chaat masala over the tomatoes. Combine the slices.
Cut each sandwich into half diagonally and serve with a cup of chai.
This delicious recipe and photos were created by MasalaAndChai.com, we simply shared it. Check them out for more great ideas!