Ussu ki Phumniyan – Learn how to make this quick and Village style authentic recipe with your go-to food expert, Yum Foodz.
Ingredients
| Ussu ki Phumniyan | 1 kg |
| Chicken | ½ kg |
| Piyaz (Onion) | 1 medium |
| Tamater (Tomatoes) | 3 medium |
| Dahi (Yogurt) | 1 pao |
| Lehsan (Garlic) paste | 1 tsp |
| Pissi laal mirchen (Red chilli powder) | 2½ tsp [heaped] |
| Namak (Salt) | 2 tsp [to taste] |
| Haldi (Turmeric powder) | ¼ tsp |
| Dhaniya (Coriander) powder | ½ tsp |
| Garm masala (Whole spices) powder | ⅛ tsp [step 4] | ¼ tsp [step 6] |
| Sabz dhaniya (Green coriander) | for garnish |
| Oil | 1 Cup |
Method
Step 1: Just use the soft stem of Ussu ki Phumniyan and discard rest of it as shown in video. Cut the stems, boil, strain and press to remove excess water. You can freeze at this point.
Step 2: Add Piyaz (Onion) in oil and fry till golden brown.
Step 3: Add Tamater (Tomatoes) and mix for 2 minutes at medium-low flame. Add Chicken and mix for 2 minutes.
Step 4: Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, Garm masala (Whole spices) powder and mix for 2-3 minutes.
Step 5: Add Dahi (Yogurt) and mix till water evaporates. Add Lehsan (Garlic) paste, mix and cover for 10 seconds.
Step 6: Add Phumniyan, mix, cover and cook on low flame till oil separates. Add Garm masala (Whole spices) powder, Sabz dhaniya (Green coriander) and mix.
REMEMBER
If you are using frozen Phumniyan:
Completely melt, wash and remove excess water by pressing.
Otherwise, it will ruin the taste.