Free Imagine Things: Fenugreek leaves

Showing posts with label Fenugreek leaves. Show all posts

Methi (Fenugreek) Leaves, Spinach and Paneer Gravy

Hi hoping to post two more recipes, so I could participate in the events, let me start with this post let me quick and go right into the post :)).
I had some Spinach, Methi (Fenugreek) Leaves in my fridge, as I could not use just one and make a gravy I decided to use both of them, then I started making some little changes to my gravy from just greens.
So here how it goes..............

METHI, SPINACH AND PANEER GRAVY

INGREDIENTS:

1 Bunch Fenugreek (Methi) Leaves

300 gms Spinach

200 gms Paneer cubes (shop bought)

1 Large Onion

1 tsp Garam Masala powder

5 to 6 stalks of Coriander leaves

6 tbsp of Oil

Salt as required

FOR THE GRAVY

8 Medium Sized Tomatoes

2 Garlic pods

1'' Ginger

1/2 tbsp Red chilli powder

1 tsp Coriander powder

1/2 tsp Cumin powder

1/4 tsp Turmeric powder

1/2 tsp Amla Powder

MARINATING PANEER CUBES

1/4 tsp Turmeric powder

1/2 tsp Chilli powder

1/4 tsp Salt

METHOD:

On the stove top as you can see in the picture, Roast the Tomatoes, peel off the skin, puree them with garlic pods and keep it aside.

Meanwhile when the tomatoes are roasting on the stove top, Cut the paneer into cubes and marinate them with the above said Ingredients.

Do not chop the Fenugreek leaves, not until the time you use. Just wash and pluck the leaves with thin tender stems, do not use the thick stalks as they don't cook very well, and might get stuck when eating. I used ready to use Packed Spinach from the supermarket, I just decided I will chop both of them when I use them.

Take a Large wok, heat 3 tbsp of Oil, add chopped onions, grated ginger and fry until it becomes soft and transparent, Meanwhile simultaneously when it is cooking, chop the Greens otherwise, if it is not possible, just lower the flame of the frying onions and then chop the greens.

Add these chopped greens to the wok and fry them till they become soft.

Meanwhile in an other wok add an other 3 tbsp of oil, when it is hot add the pureed Tomato paste and fry until oil separates out then add all the masala powders under the gravy heading and fry for few more minutes, it might become kind of dry when you add the masalas not to worry, just sprinkle a little bit of water, If you don't mind oil you can add another 2 tbsp of oil, then add the Marinated paneer and fry very carefully so they don't break apart. so, the paneer is well coated with Tomato paste and paneer absorbs the masala in it.

Add this Paneer gravy to the cooking Greens mix well until well combined, then add the Garam Masala powder and chopped fresh coriander leaves mix well, close the lid for an other 5 minutes in a medium flame, Now the Spinach, Methi and paneer gravy is ready to go with pulkas, chapatis or Nans.

REMEMBER : Add the masala powders to your tastes as everybody's taste differs, I might not make it too spicy and my chilli powder might be different than yours :))

Cut a slice of Lime/Lemon and squeeze it before you serve or just leave it on the plate with few chopped Onions to go with it. Yum yum...

This is a click of Fenugreek Leaves and I have given a link to the wikipedia to tell you lot about Fenugreek leaves, It is a very healthy Green leaves... check out...

This is an other click of my Garvy...

Sending this to Torviewtoronto's -Food Palette Green, Hope she likes it....

Carrot & Fenugreek leaves (Methi) Stir fry with Andhra style Dhaniyalu Podi (Coriander Powder)

I love fenugreek leaves, If you haven't tried you must, I say so to lot of my friends here, when you cook them, the whole house smells so great!, My kids always notice the smell when I cook methi !.
It's a simple Dry Curry but I have used Dhaniyaalu Podi as the masala which gives such a great taste, As I have always said, I love the spiciness of Andhra dishes, the taste buds tickle, the nostrils flare, eyes start watering !, with a Glass of water in the left I just devour the delicassies of the Andhra delights!, Mmm.., when swapna's mum visited this was an other podi I learnt, earlier (long back) I had a posted a recipe learnt from her, which my friends and family tried and said it was great!!, swapna is right now in India and I am hoping she would get me more authentic delights from her mom's kitchen as promised :), and I will definitely pass it on to you!. When I visited them she made carrot dry curry with this podi, I just added methi leaves to it, and it was good, Now I add this masala podi with lot of my dry curries, which gives a wonderful aroma, which the family really enjoy, thanks to swapna and her mom.

CARROT AND FENUGREEK STIR FRY

INGREDIENTS:

250 gms Carrot cubed

1 Small bunch of Methi leaves (fenugreek leaves)

1/4 freshly grated coconut

2 tbsp of oil

1 sprig of curry leaves

For tempering:

1 tsp Mustard seeds

1 tbsp chenna dal

1 tbsp Urad dal

1 tsp Turmeric powder

METHOD:

Wash, peel and chop the carrots into small cubes,

Take a wok heat oil add mustard seeds, once they crackle add the dals once they change colour add turmeric powder and then the chopped carrots and curry leaves, mix well sprinkle little water close the lid, Meanwhile wash the Fenugreek leaves chop them and add them to the wok, mix well and allow both the veggies to cook well, Unitl all the water gets dried, (do not add lot of water carrots cook very soon) . Add salt as required and Dhaniyaalu podi mix well and leave for another five minutes, with closed lid, so that the veggies absorb the masala powder then remove the lid add grated coconut mix well, and serve hot with chapatis or rice.

This carrot curry Participates in Healing food carrot an on going event in Suma's blog started by Siri

The Dhaniyaalu podi recipe I have already posted.

Methi Paratha (Fenugreek Leaves Paratha)

This Parantha I used to make in a south Indian Style I think because I never used to add all the below said ingredients when I was making it, But, I made friend with a Rajasthani lady who used to be my neighbour, when I was in Bangalore. I used to take tution to her children, it was fun because I used to learn new dishes & she also used to learn our kind of dishes, I always appreciated them because within few months staying in Bangalore, she used to speak Good Kannada & Tamil I really do not know how she learnt !!!. well, I will be posting some of the recipes I learnt from her and here is the first one.

METHI PARATHA (FENUGREEK LEAVES PARATHA)

Ingredients:

1 cup of Methi leaves (1 bunch with tender stalked methi leaves)
1 tsp of Turmeric
1 tsp of Chilli powder
1 tsp of Dhania powder
1/2 tsp of Jeera powder
1 tsp of Thyme (Omam)
1 tsp of salt
1 to 2 tbsp of oil or Ghee
2 to 3 cups Wheat Flour

METHOD:

Wash and cut the Methi leaves
Take them in a bowl, add all the above said ingredients and mix well, Then in the end add Wheat Flour and with adding water little by little make it into a chapati dough.
Make them into round pulkas that is do not fold them like chapatis roll them with the help of rolling pin and cook on both the sides, allow them to cook first when you see tiny red marks coming up on them smear them now with oil or ghee turning to both sides cook them evenly.
Serve these hot methi paratha with a cup of thick curds of plain Yoghurt's.

Free Imagine Things

Methi (Fenugreek) Leaves, Spinach and Paneer Gravy

Carrot & Fenugreek leaves (Methi) Stir fry with Andhra style Dhaniyalu Podi (Coriander Powder)

Methi Paratha (Fenugreek Leaves Paratha)

Blog Archive