Methi kishmish

Recipe by
Total Time:
10 hours
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Baingan Chutney , Best Punjabi Keri ka Achaar, Easy Plain Punjabi Keri ka Achaar

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4

Ingredients

  • 100 gms - Fenugreek seeds
  • 1 cup - Milk
  • 1 cup - Oil
  • 1 tsp - Coriander powder
  • 1 tsp - Chilli powder
  • 1 tsp - Turmeric powder
  • 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.