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.