Khuri masala (Liquidize and keep aside) : -1⁄4 medium onion -1 teaspoon whole jeeru (cumin) -1 sprig khuri limbre (curry leaves) -1⁄4 cup dhania (coriander) (chopped) -1 whole green chilli -1 clove of fresh garlic
-1⁄4 teaspoon whole jeeru (cumin) -3 teaspoon ghee (Clarified butter) -1 1⁄2 teaspoon salt -3⁄4 teaspoon arad (Turmeric) -1 box of inkomaz OR 1 tub of plain yoghurt -1 1⁄2 tblspn chana flour -1⁄4 cup double cream -1⁄4 cup cold water
1.) burn the 1⁄4 teaspoon whole jeeru (cumin) in a pot,add 3 teaspoon ghee (Clarified butter) and the liquidized khuri masala and cook for 5mins on medium heat. 2.) mix the inkomaz OR yoghurt with the chana flour,salt,arad (Turmeric) and water and transfer this mixture into the pot,whisk continuously on medium heat till khuri comes to a boil then switch the cooker off and mix the double cream in.
INFO / TIPS
***serve with khitchri,Brinjal and potato bake and fried fish or spinach and butternut***