Kashmiri Methi T Golemach Recipe-Minced Chicken Balls With Fenugreek Leaves
It is a Kashmiri recipe where minced chicken balls are cooked with fenugreek leaves and served as a side dish with rice and curry. Fenugreek or Methi flavoured chicken balls are soft, full of flavours and is quite a common side dish option in everyday Kashmiri meals.
Kashmiri Methi T Golemach is a Kashmiri recipe where minced chicken balls are cooked with fenugreek leaves which is served as a side dish with rice and curry. Fenugreek or Methi flavoured chicken balls are soft, full of flavours and is quite a common side dish option in everyday Kashmiri meals. You can also make this dish for your house parties or your special weekend meals.
Serve Kashmiri Methi T Golemach along with Kashmiri Chaman Kaliya and Tawa Parathas for a delicious weekday lunch or dinner.
If you like this recipe, you can also try other Kashmiri recipes such as :
20 M
35 M
55 M
4 Servings
Ingredients
- 500 grams Chicken , minced
- 1 Onion , finely chopped
- 10 Mint Leaves (Pudina) , finely chopped
- 1/2 cup Methi Leaves (Fenugreek Leaves) , finely chopped/minced (fo rchicken balls)
- 2 Green Chillies , minced
- 1/2 tablespoon Garam masala powder
- 3 cloves Garlic , minced
- Salt , to taste
- 1/4 teaspoon Black pepper powder
- 1 tablespoon Cooking oil
- 5 cups Water
- 1 Bay leaf (tej patta)
- 1 inch Cinnamon Stick (Dalchini)
- 10 sprig Methi Leaves (Fenugreek Leaves) , chopped
- Cooking oil , as required
- 3 Dry red chillies
- 1 teaspoon Garlic , minced
- Salt , as needed
How to make Kashmiri Methi T Golemach Recipe-Minced Chicken Balls With Fenugreek Leaves
To begin making the Kashmiri Methi T Golemach recipe, we will first start making the chicken balls.
Mix the minced chicken with chopped onion, mint leaves, minced green chillies, garam masala powder, minced garlic, ground pepper and salt in a mixing bowl.
Mix everything well, make lemon sized balls out of the mixture and keep them aside.
Boil water in a saucepan and add 2 tablespoon oil, little salt, 1 bay leaf and cinnamon.
Drop in the chicken balls carefully in boiling water, simmer the flames and cook till the chicken is fully cooked and the tooth pick inserted in the ball comes out clean.
Strain the chicken balls and discard the water. You can also reserve the water for later use in making curries etc.
Heat oil in a wok/heavy bottomed pan, add minced garlic and dry red chillies.
Add chopped fenugreek leaves and saute for 5 to 6 mins till the leaves soften.
Season it with salt and add chicken balls into it. Mix and cook for another 5 to 6 minutes.
After 5 to 6 minutes, turn off the gas and serve hot.
Serve Kashmiri Methi T Golemach along with Kashmiri Chaman Kaliya and Tawa Parathas for a delicious weekday lunch or dinner.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
