Methi Gobhi Pasanda

A simple yet rich recipe using basic vegetables such as cauliflower, peas and fenugreek. Hope you enjoy it as much as my family did.

Ingredients:
Half of a medium cauliflower, broken into small florets
1/2 cup frozen peas, thawed and almost cooked in a mircrowave
1 bunch of fresh methi leaves, washed thoroughly, use only leaves portion
3/4 cup chopped onion
1/4 tsp garlic paste
1/4 tsp ginger paste
1 green chilli chopped
1 medium tomato finely chopped
Spices:
1/4 tsp cumin seeds
Dash of hing
1 Bay Leaf
1/4 inch cinnamon stick
2 cloves
1/4 tsp each turmeric powder, red chilli powder, cumin powder , coriander powder
1/4 to 1/2 tsp garam masala (based on how strong your garam masala is)
1 tbsp jaggery
1/4 to 1/2 cup half and half (as creamy as you like)

1 Heat oil. Add ginger garlic paste and sautee. Add 1 green chilli. Add onions and sautee till translucent.
2. Add tomatoes and sautee.
3. Add turmeric powder, red chilli powder, cumin and coriander powder and sautee.
4. Sautee until the paste leaves oil on the side. Now add 1/8th cup of water and cook until the onions are soft. Cook the paste until the onions and tomatoes are well cooked and mushy. Transfer to a food processor and blend to a thick paste with little water. Set aside.
5. Add oil (use a non stick flat bottom pan). When hot, add the cauliflower florets. Sautee on medium heat till the cauliflower gets a golden tint. You may want to use a little extra oil for this stage. When cooked this way the cauliflower will taste better than cooked in the paste. Set aside
6. Add a little oil. Add the bay leaf, cinnamon stick, cloves. When fragrant, add the methi leaves, the green peas and toss well. Season with salt.
7. Add the ground onion tomato paste and mix well.
8. Add garam masala powder and jaggery and toss gently. Add half and half and mix well. (Since half and half is a bit watery.  Toss gently until the half and half reduces a little. Cover and cook until the cauliflower is cooked.
9. Check seasonings and serve.

Methi Mutter Malai

I hope those who try this recipe will like the dish as much as how neat this picture turned out!!

 

Ingredients and Method:

 

1 cup green peas - I used frozen ones, thawed them, and then cooked them in microwave submerged in water for about 3 to 4 minutes (Microwave times may vary)

1 cup cut methi - I used the fresh kind.

6 cashews - Soaked in water for 10 minutes



1 medium onion, finely chopped
2 small green chillies
1 tsp turmeric powder
1 tbsp chopped ginger pieces
1 medium clove garlic, chopped
1 bay leaf
1/4 tsp cumin seeds
Pinch of cinnamon powder
Pinch of cardammom powder
1/4 cup heavy cream
Some honey

Prep: Before beginning to cook, blanche the methi leaves. To do this, boil water in a stockpot.  Add the methi leaves and let blanche for 8 to 10 minutes.  Methi leaves should change color - if not blanche a little more. Set aside.
1. Heat oil in a stainless steel flat bottomed pan. Add the onions and green chillies and roast till onions turn translucent.  Add the ginger and garlic and continue sauteeing . Add the turmeric powder and continue cooking. (I cooked the onions for about 10 minutes on medium flame adding a little water at a time.  As the water evaporates, keep adding a little more so the onions cook all the way.) Set aside to cool a bit
2. When cooled, add the onion masala to a food processor or blender. Add the soaked cashwews and process or blend the onion masala and cashews together to a paste. I added some water to get the paste going.
3. Now heat a little oil or ghee. Add a bay leaf.  Add 1/4 tsp cumin seeds. When they sputter, add the onion/cashews paste and mix well. Add a small pinch of cinnamom powder and cardammom powder. Add the peas. Drain the methi leaves and add the methi leaves and mix well.  Add the heavy cream and mix. Drizzle a little honey and stir.  Keep uncovered and cook on low heat until the gravy gets thick to your preferred consistency. If its too thick, add a little (very litte) water and mix well. Season with salt.


 

Methi Chicken Sukha - Fenugreek Chicken (Dry)

Methi or fenugreek leaves can be cooked in its true form - the leaves as a herb or as a spice through its seeds. One can also used dried methi leaves called Kasuri methi. All three of them can be obtained at your local Indian grocery store. Methi is known for its medicinal value and should be consumed on a regular basis. In the world of alternative medicine, methi is used for treating arthritis. It is also used to foster lactation by breast feeding mothers. The leaves usually found in Indian grocery stores have to be washed very well just like one would with any greens. The tender leaves part of the bunch is to be picked out and chopped finely to be used in this dish. Kasuri methi or dried methi leaves come in a ready to use box and is used as a garnish for many non vegetarian dishes.

Ingredients and Method:
1 cup chopped fresh methi leaves
1/2 small chopped onion
1 tsp chopped garlic
1 tsp chopped ginger
1/4 tsp red chilli powder
1/4 tsp turmeric powder for chicken marinade
1/4 tsp for the methi mixture
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp cumin powder
1/4 tsp coriander powder
Tandoori Bbq Masala (Shaan)
Heavy cream
2 chicken breasts or thighs

1. Wash and pat dry the chicken. Cut into bite size pieces. Drizzle olive oil on the chicken. Add the red chilli powder, turmeric powder, garlic and ginger, and 1/2 tsp of the tandorri bbq masala. Mix well and let marinate for atleast 30 minutes.
2. Heat oil in a pan. Add the cumin seeds and mustard seeds.  when they crackle, add the chopped onions.  Sautee for 5 minutes on low heat until the onions are brown.  Add the methi leaves and mix well.  Sautee for another 5 minutes.  Add salt, cumin powder, coriander powder, and turmeric powder.  Add a little water, cover and let cook for 5 to 8 minutes. The color should change from green to a deep green/brown. Set aside.
3. Add oil on a pan. Add the chicken. Let sear on high heat. Flip the chicken and let sear for another 2 to 3 minutes.  Now toss and cook for another 3 minutes.  Add the methi leaves back to the pan.  Toss and cook for 3 to 5 minutes.  Add a 3 tbsp of heavy cream and toss for another minute or tow.  Serve hot.