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Kothmir nu shaak is a quick and innovative curry recipe made with fresh coriander leaves, muthiya (dumplings), and regular spices. The muthiya or dumplings are prepared using coriander leaves, various flours, and regular spices. They are then added to the sabzi to make it delicious and nutritious at the same time. This simple curry recipe pairs well with a variety of Indian breads such as roti, paratha, or naan. It can also be enjoyed with steamed rice or flavored rice dishes. I encourage you to give it a try!
The key to making crispy kothmir nu shaak at home are
- Firstly, use fresh green coriander leaves for this recipe and pat them dry to remove any excess moisture. Also, make sure to wash the coriander leaves well before chopping them, and roughly chop them.
- Secondly, I made muthiya with three different types of flour, but you can use only besan to prepare it. Additionally, ensure that the proportion of flour used in the muthiya is less, as using too much flour can make it hard after steaming.
- Lastly, I highly recommend adding the muthiya when you are about to serve, as this will ensure that the koftas remain fresh and crisp, rather than becoming soggy.
Please do visit my other related recipe collection like
Recipe Video
Kothmir nu shaak | kothmir ki sabji | new sabzi idea
Ingredients
For muthiya
- 2 cup chopped coriander leaves
- 5 tbsp besan
- 2 tbsp bajra flour
- 1 tbsp wheat flour
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp green chilli paste
- 1 tbsp ginger-garlic paste
- 3 tbsp water or as required
- Water for steaming muthiya
- Oil for shallow fry muthiya
For gravy paste
- 1 cup coriander leaves
- 8-10 boiled palak leaves - optional
- 3-4 spicy green chilli
- 1 inch ginger
- 8-10 garlic cloves
- ¼ cup water
For kothmir nu shaak
- 4 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- 1 cup chopped onion
- 1 tsp gram flour - besan
- Gravy paste
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp red chilli powder
- ½ tsp kitchen king masala - optional
- Salt to taste
- 1 cup hot water
- ¼ tsp garam masala
- 1 tsp lemon juice
- Some coriander leaves
Instructions
- Take 3 cup coriander leaves, remove its stems and wash it. pat dry leaves completely and roughly chopped it.
- For muthiya, take 2 cup coriander leaves, 5 tbsp besan, 2 tbsp bajra flour, 1 tbsp wheat flour, ½ tsp turmeric powder, 1 tbsp coriander powder, 1 tbsp green chilli paste, 1 tbsp ginger garlic paste and pinch of salt.
- Add 3-4 tbsp and knead soft dough for muthiya. (refer video)
- Now take 3-4 cup water into deep vessel and heat it. place a plate on it and grease with oil. place muthiya on plate and cover it.
- Steam muthiya on high flame for only 5-7 minutes.
- Muthiya is properly steam, cool down slightly and keep it aside.
- Now in a mixture jar, add 1 cup coriander leaves, 8-10 blanched palak leaves, 3-4 green chilli, 1 inch ginger, 8-10 garlic cloves and ¼ cup water. Grind it into smooth paste. Gravy paste is ready, Keep it aside.
- Then in a kadai, add some oil and heat it. add muthiya and fry it on medium-high flame till it slightly crisp from outside. Keep it aside.
- Now in a oil, add 1 tsp cumin seeds and pinch of hing. Saute it.
- Add chopped onion and saute till it become transparent.
- Now add grinded gravy paste and saute till oil is separate from its sides.
- Then add ½ tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, ½ tsp kitchen king masala and salt. mix well.
- Now add 1 cup hot water and mix well.
- Then add muthiya into gravy and mix well. Cover and cook sabzi for 4-5 minutes.
- Now add 1 tsp lemon juice, ¼ tsp garam masala and some coriander leaves. Mix well.
- Kothmir nu shak is ready, serve with steam rice or roti.
Notes
- Don'nt Use more flour to bind the muthiya mixture, otherwise, it will become hard.
- The muthiya mixture should be soft, do not add more water while binding the mixture.
- do not over steam the muthiya otherwise it will become hard.
- Besan gives binding and creaminess to the sabzi gravy.
- Cook the sabzi on low flame for 5-7 minutes, so the muthiya will absorb the gravy.
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