Methi Paneer Stir Fry

          Tried this very popular Methi Paneer in a different style. Made it dry to be relished as a side dish with chapatti or any Indian bread. It turned out real yummy. Very simple and an easy dish to prepare, it can be made in a jiffy. 

          This amazing combination of the bitterness from the fresh fenugreek leaves and the sweetness from the paneer (cottage cheese) does wonders to this simple delicacy. So do give it a try by checking out the step by step pictorial recipe to prepare this healthy winter special. 

• 100 gms. paneer cubes
• 2-3 bunches methi (fenugreek) leaves, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. coriander powder

          Heat 1 tbsp. oil in a pan and shallow fry the paneer cubes slightly. Drain and keep aside.

          Heat remaining oil and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the onion, ginger, garlic and green chilies. Stir fry till light brown. 

           Add the methi leaves and all the dry spices. Sauté on a low flame till done. Add the fried paneer cubes and give it a toss.

           Switch off the flame and serve as a side dish with either rice or chapatis. 

                      Heat 1 tbsp. oil & shallow fry paneer cubes slightly. Drain & keep aside.

                      Heat remaining oil & temper with cumin seeds & asafoetida. Then add
                      onion, ginger, garlic & green chilies. Stir fry till light brown. 

                     Add methi leaves & all dry spices. Saute on a low flame till done. 

                       Add the fried paneer cubes and give it a toss.

                      Serve as a side dish with either rice or chapatis. 

Keema Methi

          A great way to flavour your everyday greens is to add some mutton / chicken mince. So here is a simple and a yummy main / side dish of fenugreek leaves cooked with some mutton mince. It goes very well either with rice or chapatis. I sauteed the greens separately first and then added to the cooked keema. So gonna try it out and impress your loved ones? Then check the step by step pictorial recipe to prepare it. 

• 200 gms. mutton minced, washed & drained
• 2-3 bunches fenugreek leaves, washed, drained & chopped
• 1 tsp. garlic, chopped
• 3 tbsp. boiled black chickpeas
• 3 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee

          Heat 1 tbsp. oil and sauté the chopped garlic till light brown in colour. Add the chopped fenugreek leaves and sauté till the moisture evaporates. Keep aside. 

          Heat remaining oil and temper with bay leaves, red chilies, cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and sauté till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Stir fry till the oil separates.

          Add the mince and mix everything well. Cover and cook till dry. Add 1/2 cup water. Cover and simmer on a low flame till done. 

           Add the boiled chickpeas and sautéed fenugreek leaves. Combine everything well and continue to stir fry for 2-3 minutes.

          Switch off the flame and add the ghee. Give it a toss and transfer to a serving bowl. Serve as a side dish with rice or chapattis. 

                      Heat 1 tbsp. oil & sauté chopped garlic till light brown. Add chopped 
                      fenugreek leaves & sauté till moisture evaporates. Keep aside. 

                      Heat remaining oil & temper with bay leaves, red chilies, cumin seeds,
                      cinnamon, cardamoms & cloves. Sauté for a few seconds.

                                            Add the onion and sauté till light brown. 

                      Add ginger-garlic paste, tomato paste & all dry spices mixed with some
                      water. Stir fry till the oil separates.

                               Add the mince & mix everything well. Cover & cook till dry. 

                              Add 1/2 cup water. Cover & simmer on a low flame till done. 

                      Add boiled chickpeas & sautéed fenugreek leaves. Mix well & stir fry 
                      for 2-3 min. Add ghee & give it a toss. 

                                Serve as a main / side dish with rice or chapatis. 

Methi Leaves Dosa (Fenugreek Leaves Pancakes)

          Dosas are an all time favourite breakfast. In fact, it can be relished anytime of the day or can be packed as a lunch box meal too. They are healthy, wholesome and a satisfying treat. So today I added some chopped fresh methi (fenugreek) leaves along with other basic spices to the dosa batter to enhance the flavour. 

          Hence you can turn a normal dosa into something interesting. A great way to make it more appetizing with the goodness of fenugreek leaves. So check out the step by step pictorial recipe to prepare it.

• 3-4 cups dosa batter
• 1 cup fenugreek leaves, chopped finely
• 1 tsp. roasted coriander-cumin powder
• 1/4 tsp. asafoetida
• 1 tsp. red chili flakes
• 1 tsp. grated ginger
• 2 tbsp. fresh grated coconut
• oil to shallow fry
• coconut chutney and sambar to serve

          In a bowl, mix together the batter, greens, coriander-cumin powder, chili flakes, asafoetida,  ginger and fresh grated coconut.

          Heat a non-stick tawa / griddle and smear some oil over it. Sprinkle water over it and wipe clean with a tissue paper.

          Now pour a ladleful of the batter and spread it in a circular motion. Drizzle some oil over and around the edges. Cook one side before flipping it over to cook the other side too. 

          Transfer to a serving plate. Make similar dosas with the remaining batter and serve along with coconut chutney and sambar for a wholesome, healthy and a satisfying meal.

                Mix batter, coriander-cumin powder, chili flakes, ginger. asafoetida and.....

                                 ..... greens

.... & fresh grated coconut.

Mix well.

                  Pour a ladleful of the batter & spread into a circular motion. Drizzle some
                  oil over & around the edges.

                            Cook one side before flipping it over to cook the other side too. 

  Serve with coconut chutney & sambar for a wholesome, healthy and

 a satisfying meal.

Methi & Moong Dal Stir Fry (Fenugreek Leaves & Split Green Gram Stir Fry - Bengali Style)

          Here is a simple, yet delicious methi leaves stir fry with split moong dal. I cooked it in a Bengali style with a tempering of panch phoron in mustard oil. I also added some vadi / dried lentil dumplings to add a crunch to the dish. 

          I finished it off with kasundi (bottled mustard paste) for a mustardy taste and flavour. It is prepared dry to enjoy either with plain steamed rice or with chapatis. So check out the step by step pictorial recipe to prepare it.

• 2-3 bunches of fenugreek leaves, washed, drained & chopped
• 1/4 cup moong dal (split Green Gram), dry roasted
• 2-3 tbsp. mustard oil
• 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• 1/4 tsp. asafoetida
• 8-10 bori / vadi / dried lentil dumplings
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 2-3 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tbsp. kasundi 

          Soak the roasted moong dal in water for 15-20 minutes. Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the asafoetida.

          Then add the bori and fry till golden colour. Now add the onions, garlic and green chilies. Saute till light brown. Add the greens, drained dal, salt, turmeric powder and coriander-cumin powder.

          Stir fry on a low flame for 8-10 minutes. When done, add the kasundi and give it a mix. Serve with either plain steamed rice or chapatis.





Note-

In place of kasundi, you can grind 1 tsp. mustard seeds, salt, turmeric powder
 and 1 green chili.

                                Take 2-3 bunches of fresh methi leaves.

                                 Wash well & drain.

                                 Chop them finely.

                                Roast moong dal till light golden colour.

                               Soak for 15-20 minutes.

                    Heat oil & temper with panch phoron & asafoetida. Saute for some time.

                               Add bori & fry till golden in colour.

                                Add onion, garlic & green chilies. Saute till light brown.

                    Add greens, soaked dal, salt, turmeric powder & coriander-cumin powder.

                          Fry well on a low flame. When done, add kasundi & give it a stir.

                               Serve with either plain steamed rice or chapatis.