INGREDIENTS FOR MUTHIYA
- ½ cup black chana, soaked overnight
- 1 onion
- 2 green chillies
- 2-3 garlic cloves
- 1 tsp coriander seeds
- ½ tsp cumin seeds
INSTRUCTIONS
- Grind everything to a fine paste.
- Keep aside for use later.
INGREDIENTS FOR GRAVY
- 2 tomatoes, chopped
- 4 cloves garlic
- Ginger
- Green chillies
- Oil
- ½ cup dahi
- 1 bay leaf
- ½ tsp cumin seeds
- Small cinnamon
- Hing
- 1 tsp coriander powder
- 1 tsp Shilpas Masala Mill Kashmiri Chilli Powder
- Kitchen King
- Turmeric powder
- Methi leaves or Kasuri methi
INSTRUCTIONS
- Grind together tomatoes, garlic, ginger, green chillies with 2-3 tsp of the ground chana/kofta paste.
- Heat oil in a kadhai.
- Add bay leaf, cumin, cinnamon and hing.
- Add tomato paste and bhunao for 2-3 minutes.
- Add powdered spices and salt.
- Fry for 4-5 minutes until oil separates on the surface.
- Add dahi and mix well.
- Add methi leaves and cover and cook for a few minutes.
- Add 1-2 cups of water and simmer covered.
- To the ground black chana paste add salt, haldi, coriander leaves and 2 tbsp of besan or whole wheat flour.
- Make small balls (muthiya).
- Keep gravy flame high and drop muthiyas into it.
- In a few minutes, they will swell and float to the surface.
- Add garam masala and simmer covered for 3-4 minutes.
- That’s it, add coriander leaves for garnish and serve hot with rotis, puris.
- I’ve served it with spinach pooris.
SPICE LEVEL:🌶
