Doodh Sev Bhaji

Von Your Food Lab · 30 Min.

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Zubereitung

1. Soak the cashews in hot water, covered, while you prepare the vegetables.
2. Finely chop the onion in a chopper and put it in a bowl. Repeat with the tomato in a separate bowl.
3. Finely chop the ginger, garlic and green chillies together.
4. Heat a kadhai on high and add the oil. Once hot, add cumin and mustard seeds and let them crackle.
5. Add the ginger-garlic-chilli mix and sauté until the raw smell is gone.
6. Add hing, then the onion, and cook until soft and just starting to change colour.
7. Add the tomato, salt, turmeric, Kashmiri chilli powder, coriander powder and garam masala. Mix, add a splash of hot water and cook until the oil separates.
8. Once the oil separates, add a splash of hot water and lower the heat.
9. Drain the cashews and grind them to a fine paste with a little water. Add to the kadhai and mix.
10. Cook on high for a few minutes until the masala pulls away from the sides of the pan.
11. Add a little hot water, then lower the heat, add the milk and mix. Raise the heat and bring to a gentle boil. Taste and adjust salt.
12. Add the thick sev and mix gently. Simmer briefly so it absorbs flavour without going soft.
13. Finish with crushed kasuri methi, a pinch of garam masala and chopped coriander.
14. Serve topped, if you like, with fresh cream, a small knob of butter and fresh coriander, with tandoori roti or bread.

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