Kashmir

Methi maaz

Name: Methi maaz
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 600 g cleaned goat tripe (boti); 1/2 cup kasuri methi (dried fenugreek leaves); 2 cups chopped fenugreek leaves; 3 1/2 tbsp mustard oil; 1 tbsp kashmiri chilli powder; 2 tsp powdered fennel seeds; 1 tsp dry ginger powder (ground ginger); 1/2 tsp turmeric (ground turmeric); a pinch asafoetida; 3 cloves 2 black cardamom whole spices; 2 1/2 cups water; Salt, to taste

Tripe cooked soft with heaps of dried fenugreek, fennel and Kashmiri chilli. A Wazwan favourite.

90 minTime

22 gProtein each

mediumSpice

The fenugreek dish2 chapters · 1 min read

Make it your way

Grandma's wayTripe and methi in mustard oil with fennel and dry ginger, the Wazwan way.

The original

293kcal

22 gprotein

4 gfibre

90minutes

Methi maaz as Kashmiri Wazwan cooks make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Goat tripe (boti)600 g, cleaned

Kasuri methi (dried fenugreek leaves)½ cup

Fenugreek leaves2 cups, chopped

Mustard oil3½ tbsp

Kashmiri chilli powder1 tbsp

Fennel seeds2 tsp, powdered

Dry ginger powder (ground ginger)1 tsp

Turmeric (ground turmeric)½ tsp

Asafoetidaa pinch

Whole spices3 cloves, 2 black cardamom

Water2½ cups

Saltto taste

Method

4 steps

1Wash the tripe several times, blanch 5 minutes in boiling water and scrape clean. Cut into small pieces.
2Pressure cook the tripe with water, turmeric and salt for 8 whistles. Let the pressure release naturally.
3Heat mustard oil until it smokes, cool slightly and add whole spices, asafoetida and fresh methi. Cook 5 minutes.
4Add the tripe with its stock, Kashmiri chilli, fennel, dry ginger and dried methi. Simmer 20 minutes until thick.

Serve it like this

Serve in a small bowl with steamed rice and a dollop of curd on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kashmir

Methi maaz

Tripe cooked soft with heaps of dried fenugreek, fennel and Kashmiri chilli. A Wazwan favourite.

90 minTime

22 gProtein each

mediumSpice

The fenugreek dish2 chapters · 1 min read

Make it your way

Grandma's wayTripe and methi in mustard oil with fennel and dry ginger, the Wazwan way.

The original

293kcal

22 gprotein

4 gfibre

90minutes

Methi maaz as Kashmiri Wazwan cooks make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Goat tripe (boti)600 g, cleaned

Kasuri methi (dried fenugreek leaves)½ cup

Fenugreek leaves2 cups, chopped

Mustard oil3½ tbsp

Kashmiri chilli powder1 tbsp

Fennel seeds2 tsp, powdered

Dry ginger powder (ground ginger)1 tsp

Turmeric (ground turmeric)½ tsp

Asafoetidaa pinch

Whole spices3 cloves, 2 black cardamom

Water2½ cups

Saltto taste

Method

4 steps

1Wash the tripe several times, blanch 5 minutes in boiling water and scrape clean. Cut into small pieces.
2Pressure cook the tripe with water, turmeric and salt for 8 whistles. Let the pressure release naturally.
3Heat mustard oil until it smokes, cool slightly and add whole spices, asafoetida and fresh methi. Cook 5 minutes.
4Add the tripe with its stock, Kashmiri chilli, fennel, dry ginger and dried methi. Simmer 20 minutes until thick.

Serve it like this

Serve in a small bowl with steamed rice and a dollop of curd on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Methi maaz

Make it your way

Ingredients

Method

Methi maaz

Make it your way

Ingredients

Method

Make it a meal