Khumb Hara Dhania - cooking recipe

Ingredients

2 cups mushrooms, cut into quarters and blanched
1/2 cup chopped coriander leaves
1/2 teaspoon cumin seed
1/4 teaspoon dried fenugreek leaves (kasoori methi)
1/4 cup low-fat milk
1/4 cup low-fat yogurt
1/2 teaspoon gram flour
1/4 teaspoon garam masala powder
1 teaspoon olive oil
salt
For the paste
1 1/4 cups sliced onions
1/4 cup cauliflower, finely chopped
1 -2 green chili
1/2 inch piece gingerroot, sliced
1/4 inch cinnamon stick
1 clove
1 cup low-fat milk

Preparation

To prepare the paste, combine all the ingredients listed under 'paste' in a pan.
Allow to simmer for 10 minutes till the onions are soft and almost all the liquid has evaporated.
Allow to cool.
Once cool, puree the mixture in a blender till you have a smooth paste. Keep this aside.
Now in a mixing bowl combine the low fat milk, low fat yoghurt and gramflour.
Mix well and keep aside.
Heat oil in a non-stick pan.
Add cumin seeds and allow to crackle.
Once they stop crackling, add kasoori methi and the prepared paste.
Saute for 3 minutes.
Stir in the yoghurt, milk and flour mixture.
Add salt to taste and garam masala powder.
Mix well and bring to a boil.
Fold in the mushrooms and corriander leaves.
Serve hot with naan or roti.
Enjoy!