Leave a Reply
Want to join the discussion?Feel free to contribute!
By :Subhadra Burugula |
Course | Main Course |
Cuisine | Indian |
Difficulty | Easy |
Browse Category | Vegan & Vegetarian |
Duration | 15-30 min |
Diet | Dairy Free, Gluten Free, Low Fat, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook, Sauté |
Prep Time | 8 minutes |
Cook Time | 17 minutes |
Servings |
3-4 servings
|
Ingredients
|
Adjust the amount of cilantro to taste preference, for mild flavor use 1 bunch, for deep flavor use 2 bunches.
Vegans can use Oil instead of ghee
160 ml rice cup is used for measurement
This website uses cookies to give you the best user experience, for analytics and to show you offers tailored to your interests on our site and third party sites. We may share your information with advertising and analytics partners. (You can disable cookies through your browser but this will limit the functions of the site).
AGREEPRIVACY ON OUR WEBSITE
Very fragrant and flavorful.
It turned out great. I added some lime after it was done cooking and served it with plain yogourt. My husband and kids loved it!
I see many recipes mention “green chili”. I’ve always wondered which green chili should be used? Jalapeno, Anaheim, Poblano, Hatch? I suppose it probably depends on how spicy one prefers?
Turned out great. I used 1 bunch cilantro and 1 very hot chili – was tasty and flavorful.
Excellent !! Turn out great very tasty
Added wasabi as well, fabulous dish.