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100 gms -
1 cup -
1 cup - Oil
1 tsp - Coriander powder
1 tsp - Chilli powder
1 tsp -
1 tbsp - Amchur powder
50 gms - Raisins, soaked in rose water for 30 minutes and drained
1 tbsp - Rose water
For garnishing :
8 to 10 - Almonds, flaked and toasted
How to Make Methi kishmish
Wash and soak the fenugreek seeds overnight in milk.
Boil the soaked seeds in the milk over a medium heat.
Lower the heat and simmer, stirring occasionally, until the milk is fully absorbed.
Remove and wash the boiled fenugreek in running cold water.
Drain and keep aside.
Heat oil in a kadai.
Dissolve coriander powder, chilli powder and turmeric powder in 1 cup water.
Stir fry until the moisture evaporates.
Add boiled fenugreek seeds, stir for five minutes.
Add raisins and amchur powder and stir for three minutes.
Remove and adjust the seasoning.
Garnish with almonds and serve as an accompaniment.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.