Kashmiri Methi T Golemach: Minced Chicken Balls with Fenugreek Leaves
Discover the delightful flavors of Kashmiri cuisine with this heartwarming recipe for Kashmiri Methi T Golemach, where tender minced chicken balls are infused with the aromatic essence of fenugreek leaves and spices. This dish is perfect for a cozy lunch or dinner, ideally paired with Kashmiri Chaman Kaliya and Tawa Parathas for a truly authentic experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (minced) | 500 grams |
| Onion (finely chopped) | 1 medium |
| Mint Leaves (Pudina, finely chopped) | 10 leaves |
| Methi Leaves (Fenugreek, finely chopped) | ½ cup |
| Green Chillies (minced) | 2 |
| Garam Masala Powder | ½ tablespoon |
| Garlic (minced) | 3 cloves |
| Salt | to taste |
| Black Pepper Powder | ¼ teaspoon |
| Sunflower Oil | 1 tablespoon + as required |
| Water | 5 cups |
| Bay Leaf (Tej Patta) | 1 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Methi Leaves (chopped) | 10 sprigs |
| Dry Red Chillies | 3 |
| Garlic (minced) | 1 teaspoon |
| Salt | as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~30 g |
| Carbohydrates | ~8 g |
| Fat | ~18 g |
| Fiber | ~2 g |
| Sodium | ~600 mg |
Preparation Time
| Prep Time | Cooking Time | Total Time |
|---|---|---|
| 20 minutes | 35 minutes | 55 minutes |
Servings
- Serves: 4
Instructions
-
Prepare the Chicken Balls: In a mixing bowl, combine the minced chicken with the finely chopped onion, mint leaves, minced green chillies, garam masala powder, minced garlic, black pepper powder, and salt. Mix all the ingredients thoroughly until well combined. Shape the mixture into lemon-sized balls and set them aside on a plate.
-
-
Boil the Chicken Balls: In a large saucepan, bring 5 cups of water to a boil. Add 2 tablespoons of sunflower oil, a pinch of salt, the bay leaf, and the cinnamon stick. Carefully drop the chicken balls into the boiling water. Lower the heat and let them simmer until they are fully cooked, approximately 15-20 minutes, or until a toothpick inserted into a ball comes out clean. Once cooked, strain the chicken balls and discard the water, or reserve it for future curries.
-
Sauté the Fenugreek Leaves: In a heavy-bottomed wok or pan, heat a tablespoon of sunflower oil over medium heat. Add the minced garlic and dry red chillies, sautéing for about 1-2 minutes until fragrant. Then, add the chopped fenugreek leaves and sauté for another 5-6 minutes until the leaves have softened and are wilted.
-
Combine and Cook: Season the sautéed fenugreek leaves with salt, then add the previously cooked chicken balls to the pan. Gently mix everything together and allow it to cook for an additional 5-6 minutes, letting the flavors meld beautifully.
-
Serve: Once the chicken balls are heated through and well-coated with the fenugreek mixture, turn off the heat. Serve your Kashmiri Methi T Golemach hot, alongside Kashmiri Chaman Kaliya and freshly made Tawa Parathas for a wholesome and satisfying meal.
Indulge in this aromatic dish that showcases the unique flavors of Kashmiri cuisine, bringing warmth and comfort to your table. Enjoy your culinary journey!
