A winter favourite in Indian cuisine is Methi or Fenugreek leaves. Chop these and fry with onions and boiled alu, and you have a quick entree. Methi leaves are good for diabetics, as they have blood sugar reducing properties.
Make them in a makhani gravy base with the perennial favourite -Paneer, and you have dinner ready. It pairs well with rotis, parathas or jeera rice.
Paneer Methi Malai
Ingredients:
Paneer: 150 gms, cut into small cubes
Methi/Fenugreek Leaves: 1/2 cup (Chopped, soaked in salt water and squeezed dry)
Onion: 2 Chopped
Tomato: 1 Chopped
Ginger garlic paste: 2 teaspoons
Turmeric, Coriander, Kashmiri Mirch, Garam Masala Powder: 1/2 teaspoons each
Jeera: 1/2 teaspoon
Kasoori Methi powder: 1 teaspoon
Fresh cream: 1/2 cup
Salt to taste
Here goes.....
Procedure:
1. Heat vegetable oil in a pan/kadhai and lightly fry the paneer cubes. Remove from oil.
2. Fry the onion pieces until golden brown, add tomato pieces and ginger garlic paste.
*You can cool this mixture and make a paste in the mixie. You will get a smooth gravy that way. (I prefer the crunch of onions, so didn't blend).
3. Add the chopped methi leaves and stir for 5 minutes along with the pastes.
4. Add turmeric, chilli, coriander, garam masala powders and keep stirring.
5. The methi will start changing colour to deep green. At this point, add salt and 1/4 cup water.
6. Once it starts simmering, add paneer pieces, kasoori methi powder, and cream.
*If you want to avoid cream, add some beaten curd or 5-6 cashew nuts paste.
7. Simmer for three-four minutes, then remove from fire.
Say, wasn't that easy? Preparation time is pretty quick, though chopping and gathering ingredients take time.
So, give it a try this weekend, and surprise your family!
PS: You can get your fussy kid to eat greens in this delicious way.
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