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Hare Chane Ki Kari (with Methi Muthia)

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Total Time:
45-60 minutes
Serves:6
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 2 cups- Moong Sprouts or 2 cups- fresh Channa
  • 1 Coconut
  • 1 onion, chopped
  • 1 tsp-corn flour
  • oil
  • salt to taste
  • To be ground into paste
  • 1 cup- chopped Coriander
  • 7 Green chillies
  • 1/2" -piece Ginger
  • 6 Cloves Garlic
  • 2 tsp -Lemon Juice
  • 4 to 5 Spinach leaves
  • For the Methi muthias
  • 2 cups -chopped Methi
  • 1/2 cup -Wheat Flour
  • a pinch of Asafetida
  • 1 tsp- Sugar
  • 1 tsp- Chilli Powder or 1 tsp- Green Chilli-Ginger paste
  • 2 tbsp -hot Oil
  • Oil for frying
  • For garnish Chopped Coriander

How to Make

  • Boil the channa (or the moong sprouts). Scrape out the coconut meat, add 2 cups of water and blend in a blender. Strain the coconut milk.
  • Heat the oil and fry the onion for one minute. Add the paste and fry for 3 to 4 minutes.
  • Add channa or the sprouts.
  • Mix the corn flour in the coconut milk, add salt and add to the chana mixture.
  • Mix all the ingredients for the methi muthias including the hot oil. Shape into balls and deep fry in oil on a slow flame.
  • Add these balls to the curry. Serve hot decorated with fresh coriander.