Posts Tagged ‘Methi’


1/2 cup Green peas (boiled)
1/2 cup Heavy Cream or Half and half
1 bunch Methi leaves (chopped)
1/2 Cup Tomato Paste- fresh
1/2 tsp Cumin seeds
3 tsp butter
Salt to taste

Roast and Grind to a paste –> 1 Onion +1/2 tsp turmeric powder +3 tsp Milk + 1.5 tsp Cashew nuts + 1/2 tsp red chili powder++ 1tsp Khuskhus(poppy seeds) + 1/2″piece Ginger + 2 peppercorns + 2 Cloves + 1/4″ stick Cinnamon


  • Cook chopped methi in hot boiling water for 7 minutes. Drain and wash well in colander under running water. Keep aside.
  • Heat butter, add cumin seeds . Add tomato paste and fry for 2 mins
  • Add paste and stir fry for 2-3 minutes.
  • Add ground spices. Stir, and add peas, methi leaves and heavy cream.
  • Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.
  • Serve hot with parathas or rotis.

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1 cup methi leaves(chopped)
3/4 cup toor daal or masoor daal
1/2 cup potato(boiled and cut into cubes)
1/2 cup chopped tomato
1/2 cup chopped onion
1 tea spn mustard seeds
3-4 green chilies
1/2 tea spn coriander powder(optional)
4-5 curry leaves


Cook daal (do not mash it) and keep aside.
Heat oil and add 1/2 tea spoon mustard. When they start popping, add chopped onion. Fry till they become translucent (do not make them brown). Add chillies and grind it into a smooth mixture.
Heat remaining oil and add mustard and curry leaves. Fry for some time and then add chopped tomatoes. Close the lid and cook till the tomatoes are completely cooked and all water is evaporated.
Add methi leaves and cook for 5min. Now add the cooked daal, ground mixture, potatoes and salt. Mix everything and cook for 2-3 min. Add coriander powder, mix well and cook for about 2min again.
Serve hot with chapathi or rice.

Serves : 3
Preparation time : 30min

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Difficulty: Easy | Prep Time: 15 mins | Cook Time: 15 mins| Yield: 3-4 servings

2 Medium Potatoes
100 gms Methi Leaves
¼ tsp Methi Seeds
1 Dry Red Chillie
1 Green Chillie
4 tbsp Oil
Salt to taste


  1. Peal and dice the potatoes into about ¼” cubes.
  2. Take out the methi leaves from its stems and clean them very well.
  3. Now finely chop them, add about ½ tsp of salt and leave them aside for about 5 mins.
  4. Chop the green chillies
  5. Heat oil in a pan and add the dry red chillie and the methi seeds.
  6. Now add the potatoes and fry till golden brown.
  7. Add the methi after squeezing out the excess water in them.
  8. Add salt according to taste and the green chillies.
  9. Continue frying the methi along with the potatoes till the methi is lightly fried. But make sure not to over fry them or else it’ll become too dry.
  10. Serve with roti.

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