Matschgand

223 20 mins 2 Servings

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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.

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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