Methi Makai Malai with Parathas (3), Jeera Rice and Dal Tadka
Corn kernels slow cooked with dried fenugreek leaves, cream and spices in a thick curry. Paired with parathas, and a portion of dal Tadka over Jeera rice.
|Cumin Seeds||Basmati Rice|
|Refined Sunflower Oil||Garlic|
|Turmeric Powder||Coriander Leaves|
|Pigeon Pea||Curry Leaves|