Note that these malai kababs are creamy, mild and do not have a strong flavor of any spices.

To avoid this, you can first grind the chutney without the mint leaves. But they both add a kind of sweeet and floral aroma to these kababs so we personally don’t prefer. Tips Use cilantro stems as well as leaves For bright green color, add only the mint leaves and discard the stems If your blender is not powerful, it may take longer for the chutney to process, so the mint can over the process and turn the chutney bitter or discolor. More spices for flavoring: A lot of restaurants also use cardamom powder and nutmeg powder for flavor.However you may use 1 teaspoon of green chilli paste to make the spicy version. 4-Now, add almond, char maghz until more thickened. Now add red chili powder, red chili crushed, cumin crushed, soaked plum and cook well until thickened. 3-In a pan, add separated water, sugar, then cook for a while. Green Chilli Paste: Green chilli is usually not used in this recipe. 1-In a bowl, add water, plum and keep aside for a night.Ginger Garlic Paste: If you do not have ginger garlic paste & almond meal both, you can add fresh piece of ginger and garlic along with the almonds and yogurt to a blender.Mayo Mint Chutney for Sandwiches: To two. Mint Chutney for Kebabs (Dahi Pudina): To two tablespoons of green chutney, add two tablespoons of beaten curd/yogurt. Sprinkle black salt and Chaat Masala (optional).

Cornstarch: In a lot of restaurants corn starch is used in stead of almond meal. Green Chutney: Blend together fresh mint leaves, coriander leaves, lemon juice, ginger, green chilies, and salt.

You can also use only 13 to 15 almonds and skip cashews.

Scrape the sides and add the cream too if you require more liquid in your paste. Substitute Almond meal: If you do not have almond meal, simply grind the almonds and cashews with 2 tablespoons of yogurt called for in the recipe.

Best mint chutney recipe