Grind the mustard seeds with a pinch of salt and the green chilies, then soak the paste 15 minutes and strain it — raw or over-ground mustard turns viciously bitter, and salt during grinding is what holds that back.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Heavy-bottomed kadai or wide pan · Stone or blender grinder · Fine strainer
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
No — it contains meat, so it isn’t vegetarian or vegan.
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© 2026 5best2buy · Worth The Hunt · Recipe No.1137