What you need?
For the Gravy:
How to make ?
I used fresh Fenugreek leaves in the recipe. but Kasuri Methi ( dried leaves ) can also be used, that will be even better in terms of fragrance
You may add some Garam Masala to the dumplings before steaming, it will give a bit spicier and pungent taste
The yoghurt you use, if sour will give more flavour to the gravy. Keep it aside with some salt in it for an hour, it will get sour.
Thanks to Sowmya for this month’s Challenge, I am a part of Northern team 🙂