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Yamunanagar Dhania Lobster Bonda
🇮🇳 Indian

Yamunanagar Dhania Lobster Bonda

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Yamunanagar cooking — Yamunanagar Dhania Lobster Bonda brings a dhania touch with a classic bonda finish. About 31 minutes from fridge to table.

Prep 11 min Cook 20 min Serves 2 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Garam Masala1/2 tsp
  • Saltto taste
  • Onion1, finely chopped
  • Coriander Powder1 tsp
  • Lobster1 whole, cleaned

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

  6. 6

    Taste; balance heat, salt, and tang.

  7. 7

    Garnish and serve.

Chef's tip

Taste and adjust salt just before serving.

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