Matschgand is a dish consisting of cylindrical ground meatballs cooked in a spicy red gravy. It's a popular Kashmiri dish. Because the weather in the region is cold, most Kashmiris prefer to season their food with a lot of spices, which helps to keep the body warm.
Matschgand
223 20 mins 2 Servings
Nutritional info
124.83 kcal
Nutritional Distribution
- Carbohydrate 2.64 gm
- Protein 6.75 gm
- Fat 7.96 gm
- Fiber 0.81 gm
Ingredients

Chicken, Breast
100.0 Gm(100.0 gm) Chicken, Breast

Coriander Leaves
1.0 Chopped Tsp(0.92 gm) Coriander Leaves

Fennel Seeds
1.0 Tsp(3.0 gm) Fennel Seeds

Jeera
1/4 Tsp(0.59 gm) Jeera

Bay Leaf
1/4 Number(0.08 gm) Bay Leaf

Coriander Powder
1.0 Tsp(2.0 gm) Coriander Powder

Garam Masala
1/2 Tsp(0.74 gm) Garam Masala

Dry Ginger Powder
1/2 Tsp(3.0 gm) Dry Ginger Powder

Red Chilly
1/2 Powder Tsp(1.0 gm) Red Chilly

Hing
1/4 Tsp(0.74 gm) Hing

Salt
1/4 Tsp(1.0 gm) Salt

Ghee
1.0 Tsp(4.0 gm) Ghee

Mustard Oil
1.0 Tsp(3.0 ml) Mustard Oil

Water
200.0 Ml(200.0 ml) Water
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Steps
- Step 1 PrepreparationPound 1/8th jeera, 1/4 bay leaf, 1 tsp saunf together and keep it aside
- Step 2 PreparationIn a bowl, add 100 gm chicken, 1/4th tsp red chilly powder, 1/4th tsp garam masala, 1/2 dhania powder, 1/8th tsp hing, 1/2 dry ginger, grounded powder, 1/8th tsp salt, 1 tsp ghee and mix it wellMake cylindrical shapeHeat oil 1 tsp, 1/8th tsp jeera, add 1/4th tsp red chilly powder, water, 1/2 tsp dhanai powder, 1/4th tsp garam masala, 1/4th tsp dry ginger, 1/8th tsp hing,1/8th tsp salt, grounded powder, 1 tsp coriander leaves, mix it wellAdd enough watercover and cook
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