This dish can at best be called a ladkhi version of pasta
Ingredients:
1. Onions - 2 -chopped
2. Tomato - 1 - chopped
3. Carrot - 1 - cubed and blanched
4. Peas - Blanched
5. Palak - 1 bunch - stems removed - chopped (Ladakhis use a local green called moongool)
6. Chicken - Boneless, cubed
7. Potatoes - 2 - par boiled and cubed
8. Barley flour (jowar ka aata) - make dough, make small balls & flatten them roughly by hand, about 8-9
9. Chicken stock - 1 cup - use home stored / boil 2 chicken cubed in a cup of water.
10. Salt, turmeric powder, red chilli powder, garam masala, coriander leaves
11. The green part of the spring onions - about a cup
12. Ginger garlic paste
13. Paneer - cubed - 7-8 pieces
Prep:
1. Heat oil and fry the onions along with ginger garlic paste.
2. Tip in the tomatoes and the salt, turmeric, garam masala, red chilli powder. Mix well and let fry.
3. Tip in all the blanched vegies, the palak, chicken stock, chicken pieces, potatoes and the paneer pieces. Mix well.
4. Tip in the barley flattened balls, along with the spring onion leaves and coriander. Mix gently so as not to break the barley balls.
5. Cover and let cook till the meat tenderizes. The barley flat balls will fluff up, looking somewhat like gnocchi pasta.
6. The gravy should turn thick and dryish. If the gravy is liquidy, turn up heat without covering the pan, and keep stirring gently from time to time, till the gravy reduces.
Ingredients:1. Onions - 2 -chopped
2. Tomato - 1 - chopped
3. Carrot - 1 - cubed and blanched
4. Peas - Blanched
5. Palak - 1 bunch - stems removed - chopped (Ladakhis use a local green called moongool)
6. Chicken - Boneless, cubed
7. Potatoes - 2 - par boiled and cubed
8. Barley flour (jowar ka aata) - make dough, make small balls & flatten them roughly by hand, about 8-9
9. Chicken stock - 1 cup - use home stored / boil 2 chicken cubed in a cup of water.
10. Salt, turmeric powder, red chilli powder, garam masala, coriander leaves
11. The green part of the spring onions - about a cup
12. Ginger garlic paste
13. Paneer - cubed - 7-8 pieces
Prep:
1. Heat oil and fry the onions along with ginger garlic paste.
2. Tip in the tomatoes and the salt, turmeric, garam masala, red chilli powder. Mix well and let fry.
3. Tip in all the blanched vegies, the palak, chicken stock, chicken pieces, potatoes and the paneer pieces. Mix well.
4. Tip in the barley flattened balls, along with the spring onion leaves and coriander. Mix gently so as not to break the barley balls.
5. Cover and let cook till the meat tenderizes. The barley flat balls will fluff up, looking somewhat like gnocchi pasta.
6. The gravy should turn thick and dryish. If the gravy is liquidy, turn up heat without covering the pan, and keep stirring gently from time to time, till the gravy reduces.
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