Methi Ghanto

Name: Methi Ghanto
Total time: 2400 s
Yield: 4 people
Cuisine: American
Ingredients: 1/2 cup Sprout Chana; 1 cup Chana; (Soak the above overnight and then pressure cook it at low flame for 2 whistles.); 1 bunch Methi (Fenugreek leaves) – chopped; 1 cup Potato – cubed; 1 cup Beans – chopped; 1 cup Carrot – Cubed; 1 cup Brinjal – cubed; 1 cup Yam – cubed; 1 cup Pumpkin – cubed; 1 Tomato - big chopped; 2 Green chilies; 8 Garlic – cloves; 1 tsp Dry ginger (sunthi); 1 teaspoon Cumin seeds; 1 teaspoon Cumin powder; 2 teaspoon Coriander powder; 2 tablespoon Ghee; 4 tablespoons Oil; 1 stick Cinnamon; 2 Green cardamom; 4 Cloves; As required Makhana (Lotus Seeds); 8 Cashew nuts; 1 tbsp Onion garlic ginger paste; 1 tsp Sesame seeds; 1/2 cup Capsicum – cubed; 1 tbsp Turmeric; To taste Salt; For decoration:

Sushree Satapathy @justrecipes

#goldenapron
# traditional

Post 24
16.08.19

I have been always an ardent fusion food cook and a specialist in Odisha famous delicacy dish called Ghanto. I have prepared this famous dish Ghanta with a slight twist. I have added vegetables, sprout chana, whole chana and methi saag to make it taste deliciously different. A traditional Odia delicacy served with a slight twist!

#goldenapron
# traditional

Post 24
16.08.19

Sushree Satapathy @justrecipes

#goldenapron
# traditional

Post 24
16.08.19

#goldenapron
# traditional

Post 24
16.08.19

Saved

Ingredients

40 minutes

4 people

1/2 cupSprout Chana
1 cupChana
(Soak the above overnight and then pressure cook it at low flame for 2 whistles.)
1 bunchMethi (Fenugreek leaves) – chopped
1 cupPotato – cubed
1 cupBeans – chopped
1 cupCarrot – Cubed
1 cupBrinjal – cubed
1 cupYam – cubed
1 cupPumpkin – cubed
1Tomato - big chopped
2Green chilies
8Garlic – cloves
1 tspDry ginger (sunthi)
1 teaspoonCumin seeds
1 teaspoonCumin powder
2 teaspoonCoriander powder
2 tablespoonGhee
4 tablespoonsOil
1 stickCinnamon
2Green cardamom
4 Cloves
As requiredMakhana (Lotus Seeds)
8Cashew nuts
1 tbspOnion garlic ginger paste
1 tspSesame seeds
1/2 cupCapsicum – cubed
1 tbspTurmeric
To tasteSalt
For decoration:
8Fried Cashewnuts –

Saved

Steps

40 minutes

1

For Paste:-
In the mixer grinder, make a paste of Cashewnut, Makhana (Lotus Seeds), Cinnamon, Green Cardamom and cloves along with water.
For Curry:-
In a Kadai, heat oil. Fry one by one all the vegetables separately and then keep it aside.
2

Take another Kadai, heat ghee, add sesame seeds, cumin seeds and cook it for one minute. Then add onion ginger garlic paste, cook for 30 seconds. Add chopped onion, garlic and cook till light brown colour. Then add cumin powder, Coriander powder, tomato and salt to taste. Cook it with water.
Then add all the fried vegetables along with the boiled chana, fenugreek leaves and mix it properly.
3

Cover it for 10 minutes. Then add the above paste that was prepared. Mix properly and then cover it. Let it cook for two minutes on low flame. Finally decorate it with cashew nuts.
Serve it hot with rice, chapati, etc.