Aloo Methi Wale

Preparation time: 1 hour

Cooking time: 30 minutes

Serves 5 to 6

Ingredients:

• 1 bunch fresh methi or fenugreek leaves
• 3 medium sized potatoes peeled and diced
• Handful palak(spinach) leaves chopped
• ½ tsp methi(fenugreek) seeds
• ½ tsp cumin seeds
• 1 inch cinnamon stick
• 1 tsp garlic mince
• 1 tsp ginger mince
• ½ tsp coriander powder
• ½ tsp turmeric powder
• 1 pinch asafoetida(hing) powder
• red chilli powder as per taste
• 4 green chillies slit into long strips
• Salt as per taste
• ½ tsp garam masala powder
• 1 tsp cumin powder
• 1 tsp kasuri methi powder
• 2 tbsp butter
• 1 tbsp coriander leaves chopped
• 1 tsp olive oil

Wash the methi leaves properly, dry and chop roughly. Heat the oil and half the butter in a wok; add methi seeds, cumin seeds and cinnamon. Let them fry for few seconds and add the ginger-garlic paste. Fry it for about 30 seconds and add the potatoes. Saute them on high flame for about 5 minutes while stirring them every now and then to prevent them from getting burnt. 

Add the turmeric, coriander powder and red chilli. Add the methi leaves and spinach. Lower the flame a bit. Methi leaves will leave water. Add the hing, green chillies and salt. Cover the wok and let it cook for another 6 to 7 minutes stirring occasionally. Add the garam masala and cumin powder. 

Check if the potatoes and methi is cooked. Ther should be no water, it needs to dry. If done, add rest of the butter. Mix well sprinkle the kasuri methi on top. 

Garnish with coriander leaves. Serve hot with roti or parantha. Enjoy!!!

Malai Methi Matar

Preparation time: 1 hour
Cooking time: 30 minutes
Serves 6 to 7

Ingredients:

For paste

• 10 almonds
• 2 tbsp melon seeds
• 4 to 5 garlic cloves
• 3 green chilies
• 1 inch cinnamon stick
• 2 green cardamoms
• 5 cloves
• 1 inch ginger
• 1 1/2 tbsp cumin(zeera)
• 3 tbsp khoya(mawa) optional
• 1 onion roughly chopped
• 1 1/2 tbsp poppy(khus-khus) seeds

For gravy

• 1 tbsp olive oil
• 1 tbsp butter
• 1 bunch(around 300 gms) methi(fenugreek) leaves
• 1 cup peas(boiled)
• 1 medium sized potato(boiled and diced)
• a pinch asafoetida(hing)
• 75 ml heavy cream
• 30 ml milk
• 1 tbsp sugar
• 1 tbsp cumin powder
• 1 tbsp fennel(saunf) powder
• 1 tbsp chat masala
• salt as per taste
• 1 tsp kasuri methi powder
• 2 tbsp coriander leaves chopped

Wash the methi leaves with water properly, dry and chop them. Prepare the paste with the paste ingredients and little amount of milk.

Heat the butter and oil in a wok and add the cumin and hing. When it begins to crackle and the paste. Saute it for 2-3 minutes. Then simmer and cook till the paste gives out aroma and the oil separates. This may take around 10 minutes. This may tend to stick to the bottom of the wok so keep stirring and don't let it burn. You may require to add some water while cooking. 

Now add the methi leaves. Mix, cover with lid and cook for another 10 minutes on low flame. Keep stirring every now and then.

Add milk, potatoes and peas. Simmer for 5 to 6 minutes. Add cumin powder, fennel powder, sugar and salt. Mix well. Beat the cream and add to the wok.

Garnish with kasuri methi and coriander leaves. Serve hot with roti or parantha or rice. Enjoy!!!