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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.
Ready to serve.
Dried Fenugreek seeds (Dana methi) - 1 cup
Dried raw mango (Amchoor) - ½ cup
Mustard oil - ¼ cup
Cumin seeds - 1 teaspoon
Turmeric powder - ½ teaspoon
Red chilli powder - ½ teaspoon
Coriander seeds (soaked in water) - 1 teaspoon
(peel the little husk off and pop out the seeds and use mortar and pestle to crush the inside part of the seeds. It isn't difficult; they separate from the husk easily)
Garlic paste - ½ teaspoon
Salt - to taste
Jaggery - 1 tablespoon