Pot Roast Bombay Chicken With Fenugreek Seeds

 

Pot Roast Bombay Chicken With Fenugreek Seeds 

Ingredients:

- 2 lbs chicken, cut into pieces

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 tomatoes, finely chopped

- 1 tsp turmeric powder

- 1 tsp cumin powder

- 1 tsp coriander powder

- 1 tsp red chili powder

- 1 tsp garam masala

- 1 tbsp fenugreek seeds

- Salt to taste

- 2 tbsp vegetable oil

- Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pot or Dutch oven over medium heat. Add fenugreek seeds and sauté for about a minute until they become fragrant.

2. Add chopped onions and cook until they turn translucent, about 5 minutes.

3. Add minced garlic and grated ginger, cook for another 2 minutes.

4. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Stir well to combine all the spices.

5. Add chopped tomatoes and cook until they soften and release their juices, about 5-7 minutes.

6. Add the chicken pieces to the pot and stir to coat them with the spice mixture.

7. Cover the pot with a lid and let the chicken cook on low heat for about 20-25 minutes, stirring occasionally.

8. Once the chicken is cooked through, sprinkle garam masala over the top and mix well.

9. Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

This flavorful and aromatic pot roast Bombay Chicken with fenugreek seeds is delicious. The fenugreek seeds add a unique flavor and aroma to the dish.

Cauliflower Curry With Fenugreek Seeds 

Ingredients:

- 1 medium-sized cauliflower, cut into florets

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 tomatoes, finely chopped

- 1 tsp turmeric powder

- 1 tsp cumin powder

- 1 tsp coriander powder

- 1 tsp red chili powder

- 1 tbsp fenugreek seeds

- Salt to taste

- 2 tbsp vegetable oil

- Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pot or skillet over medium heat. Add fenugreek seeds and sauté for about a minute until they become fragrant.

2. Add chopped onions and cook until they turn translucent, about 5 minutes.

3. Add minced garlic and grated ginger, cook for another 2 minutes.

4. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Stir well to combine all the spices.

5. Add chopped tomatoes and cook until they soften and release their juices, about 5-7 minutes.

6. Add cauliflower florets to the pot and stir to coat them with the spice mixture.

7. Cover the pot with a lid and let the cauliflower cook on low heat for about 15-20 minutes, stirring occasionally.

8. Once the cauliflower is tender, garnish with fresh cilantro leaves and serve hot with steamed rice.

This cauliflower curry with fenugreek seeds is a delicious and nutritious dish that can be enjoyed as a main course or a side dish. The fenugreek seeds add a unique flavor to the curry, making it a flavorful dish.