In a pot, heat coconut oil.
Add mustard seeds and asafetida, sauté for a minute.
Add coarsely ground garlic and Kashmiri chili, sauté for a minute.
Add chopped onion and sauté till the onions turn golden.
Stir in turmeric powder, cumin powder, and Kashmiri chili powder, sauté for another minute.
Turn off the heat and add yogurt along with some water to adjust the consistency.
Mix in green chilies, coriander leaves, and juice of half a lemon.
Enjoy!
by Recipio User
A quick and comforting curry perfect for busy days.
In a pot, heat coconut oil.
Add mustard seeds and asafetida, sauté for a minute.
Add coarsely ground garlic and Kashmiri chili, sauté for a minute.
Add chopped onion and sauté till the onions turn golden.
Stir in turmeric powder, cumin powder, and Kashmiri chili powder, sauté for another minute.
Turn off the heat and add yogurt along with some water to adjust the consistency.
Mix in green chilies, coriander leaves, and juice of half a lemon.
Enjoy!
Garlic
cloves
Kashmiri chili
Coconut oil
tbsp
Mustard seeds
tsp
Asofoetida
tsp
Onion
Turmeric powder
tsp
Cumin powder
tsp
Kashmiri Chili powder
tsp
Yogurt
ml
Green chilies
Coriander leaves
Lemon
Garlic
cloves
Kashmiri chili
Coconut oil
tbsp
Mustard seeds
tsp
Asofoetida
tsp
Onion
Turmeric powder
tsp
Cumin powder
tsp
Kashmiri Chili powder
tsp
Yogurt
ml
Green chilies
Coriander leaves
Lemon
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