Dana Methi Aur Amchoor Ki Subzi
By Executive Chef Asish Kumar Roy
- Heat ghee and oil in a lagan
- Add cinnamon, green cardamom & crackle them.
- Add sliced onion, make them brown, add ginger-garlic paste, cook well until golden brown.
- Add the remaining spices and cook for a minute.
- Add the nalli, cook well to dry up moisture
- Add 1.5 litre of water, give one boil & simmer till the nalli is done.
- Finish with garam masala, saffron.
- Check seasoning.
- Ready to serve.