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

Ingredients:

• 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

 Method:

• 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.

Posted in: Methi Makhai Malai