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PrintDUMPLINGS IN YOGURT CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Melt ghee in a pan, when hot add in all the ingredients except the half cooked lotus stem. Mix well and cook for about 5-7 minutes.
- Adjust seasoning with salt. Add the half-cooked lotus stems; reduce heat and cook till tender. Add the dried mint leaves and black cumin seeds. Mix well.
INGREDIENTS
- 1 kg Lotus stems, cut diagonally into 1 " pieces, washed thoroughly, cooked until half done
- 1.5 litre Water
- 3-4 Black cardamoms
- 7-9 Green cardamom
- 7-9 Cloves
- 1" Cinnamon stick
- 50 grams Ghee
- 2 teaspoon Aniseed powder
- 2 teaspoon Dried ginger powder
- 500 ml cooked yogurt
- 1 tablespoon Onion paste, fried
- Salt to taste
- 1 teaspoon Dried mint leaves
- ½ teaspoon Black cumin seeds
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