Kan Guchhi
Equipment
- Bowl
- Frying Pan
- Skillet
Ingredients
- 100 g Morels dried
- 2 teaspoons Red chilli powder Kashmiri
- 6 tablespoons Vegetable oil
- 4 Cinnamon sticks about 5cm / 2-inches long
- 8 Cloves
- 8 Green cardamom pods
- 9 Black cardamom pods
- 1 teaspoon Garlic Paste
- 1 teaspoon Turmeric ground
- 1 teaspoon Ginger ground
- 100 ml Natural (plain) yoghurt (1/2 cup) hung, whisked
- 1 tablespoon Onion Paste Fried
- 1/4 teaspoon Saffron threads
- 1 teaspoon Black cumin seeds
- 1/4 teaspoon Mint dried
- Salt
Instructions
- Soak the dried morels in a bowl of warm water for 20 minutes. Drain and rinse well in cold water to remove any grit. Cut in half.
- Put the chilli powder in a small bowl, add 1 tablespoon water and stir well. Set aside.
- Heat the oil in a large frying pan (skillet) over medium heat, add the morels, cinnamon sticks, cloves, and cardamom pods, then mix well and fry for a few minutes until all the water has evaporated.
- Add the garlic paste, turmeric, chilli mixture, and ginger and season with salt. Fry for a further 2 minutes, or until all the water has completely evaporated.
- Add the yoghurt to the pan and stir until completely absorbed. Pour in about 200ml / 7fl oz (3/4 cup) water, then add the onion paste and saffron, mix well and reduce the heat to low.
- Simmer for 5 minutes, then sprinkle over the black cumin seeds and dried mint.8
Nutrition
Serving: 8gSodium: 11mgCalcium: 60mgVitamin C: 3mgVitamin A: 33IUSugar: 1gFiber: 3gPotassium: 148mgCholesterol: 2mgCalories: 34kcalSaturated Fat: 1gFat: 1gProtein: 2gCarbohydrates: 6gIron: 3mg
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