You can use a wide variety of fish fillets for this recipe. Most of them will turn out super delicious.
The crunch and buttery flavor of the sprouts marries well with the spicy tender chicken that was marinated in yogurt for thirty minutes prior to cooking it.
The potato gets thrown in the oven and forgotten about for an hour. Once it’s done, you’re minutes away from potato magic.
Carrots and fenugreek make an extremely healthy & delightfully light and tasty combo in this dry sauteed vegetable dish.