Name: Methi bomb in white gravy recipe by Neena Pandey at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: Fenugreek leaves 1 cup {finely chopped and washed}; Gram flour 2 tablespoons; Red chilly powder 1 teaspoon; Fine chopped green chillies 4; Garam masala ½ teaspoon; Refined oil for frying; Water as required; Edible silver foil 2; Onion 2; Soaked cashwes ½ cup; Ginger garlic paste 1 tablespoon; Mawa gratted 1 cup; Green chillies 2; Pure Ghee 2 tablespoon; Cardamom powder ½ teaspoon; Salt to taste

Ingredients Serving: 5

Fenugreek leaves 1 cup {finely chopped and washed}
Gram flour 2 tablespoons
Red chilly powder 1 teaspoon
Fine chopped green chillies 4
Garam masala ½ teaspoon
Refined oil for frying
Water as required
Edible silver foil 2
Onion 2
Soaked cashwes ½ cup
Ginger garlic paste 1 tablespoon
Mawa gratted 1 cup
Green chillies 2
Pure Ghee 2 tablespoon
Cardamom powder ½ teaspoon
Salt to taste

Instructions

Take a bowl and fenugreek leaves, 4 green chillies,red chilly powder, gram flour,garam masala, salt as required and start adding little little water and make a fine dough.
Grease your palms with oil and then take small portion from the dough and give it a round shape in order transform it like a bomb.
Take a wok and heat oil and now fry the bombs on medium flame.
Meanwhile, Give the onions one whistle in pressure cooker.
Grind the cashews and make a fine paste and transfer it into another bowl.
Drain the onions and grind it to make a fine paste.
Take a wok and heat pure ghee, add onion paste and roast it well. Now add Ginger garlic paste and roast it well again.
Now take green chillies and cut it from between in order to open it and not slice it. Add the chillies into the wok and then add mawa and roast it well for 10 minutes.
Now add cashew paste and roast it well. And add needed water and salt to taste. Cook the gravy until thickens.
Your white gravy is ready.
Cover 2-3 bombs with silver foil and now add them in the white hot gravy while serving

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