Wednesday, January 12, 2011

Punjabi Recipe Side Dish : Methi Makhan Malai

Methi leaves or Fenugreek leaves, add a lot of nutrition and is rich source of protein, iron and calcium, vitamins and potassium. They are used in making a lot of dishes in India.  A very simple recipe of Methi leaves is Methi Subji.  And here is a very yummy Punjabi recipe which actually takes a little bit of time to prepare but is out of world when served with rotis.

Preparation Time: 40 minutes

Servings: 2

  • 1 Bunch of Methi/ Fenugreek leaves
  • 1 cup of Kabuli Chana soaked overnight
  • 1 large sized onion
  • 2 tablespoon oil
  • 4-5 garlic petals – peeled
  • 1’’ ginger
  • 1-2 green chilies
  • 1 tablespoon haldi/turmeric powder
  • 1 large sized tomato, chopped
  • 2 table spoon Fresh Cream
  • 2 table spoon Butter
  • Salt to taste
  • Pick the leaves of Methi, clean rinse and chop them up .Keep aside.
  • Soak the Chana overnight, boil the next morning in a pressure cooker for 15 minutes over high flame. 
  • Add oil to a heavy bottom cooking vessel/kadai, when the oil gets heated up add the ingredients listed under tempering.
  • Keeping the heat at low, add ginger, garlic and onion fry for a minute.
  • Once the onion turns light brown, make sure the oil is not too hot and add the green chillies and turmeric powder. Now add chopped tomatoes.
  • Follow this by chopped Methi.
  • Now add the precooked Chana and cook until tender.
  • Cook for another 8-10 minutes.
  • Add salt to taste. Mix well. Leave for another 2 minutes.
  • Finally add fresh cream and butter as shown in picture. Sauté for 2 minutes.
  • Serve hot along with hot rotis.
PS:  Kasuri Methi also can be added which gives more of Punjabi Flavor to the dish.


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