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Muttar Kulcha

By newindia | March 8, 2010

A perfect Masala mélange! This dish comes from the northern region from the Punjab, spicy, tangy and flavorful. An ideal Punjabi treat to savor!

Muttar Kulcha

Category- Vegetarian

Ingredients

Peas 1 cup, boiled
Onion 1, sliced
Tomato 1, sliced
Cumin seeds (jeera) 1 tsp
Cumin powder (jeera powder) ½ tsp
Asafetida (heeng) 1 pinch
Dried mango powder (amchur powder) ½ tsp
Fennel seeds (saunf) ½ tsp
Cardamom (elaichi) 2-3 pods
Red chillies (sabut lal mirch) 3-4
Mint (pudina leaves) ½ cup
Coriander leaves (dhania leaves) 1 small bunch
Lemon juice 1 tsp
Salt to taste
Ghee 3 tsp

Method

Grind fennel seeds (saunf), cardamom (elaichi), red chillies (sabut lal mirch) and mint (pudina leaves), keep it aside.

Heat ghee in pan, sauté cumin seeds (jeera), asafetida (heeng), and dried mango powder (amchur powder). Now add the slightly mashed peas, add the remaining masalas, salt, add one cup of water and cook for a while till all the masalas gets absorbed in the stew. Lastly add lemon juice and coriander leaves (dhania leaves). Garnish with sliced onions and tomatoes from top and serve hot.

Topics: Curries-Gravy-Vegetable Recipes, Punjabi Recipe | No Comments »

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