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Bettiah Kitchen Karthigai Spring Onion Dum Pukht
🇮🇳 Indian Vegetarian

Bettiah Kitchen Karthigai Spring Onion Dum Pukht

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Bettiah cooking — Bettiah Kitchen Karthigai Spring Onion Dum Pukht brings a karthigai touch with a classic dum pukht finish. About 43 minutes from fridge to table.

Prep 18 min Cook 25 min Serves 2 Medium

Ingredients

  • Saltto taste
  • Onion1, finely chopped
  • Tomato2, chopped
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Spring Onions250 g, chopped

Optional extras

  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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