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Fenugreek

Punjabi/ Subji / Curry/ Superfoods/ Winter Special

Methi Malai Mutter with Cashew Cream

Winter is here and so is the smell of fresh Methi leaves. Fenugreek, widely known as “Methi” in India, is a leafy vegetable with small green leaves mainly grown in winter. It’s the bitter taste of its leaves and seeds that makes it so unique.

Methi Malai Mutter as the name says, is rich and flavorful. The slight sweetness of green peas (mutter) and the richness of cream (malai) well compliment the bitterness of methi leaves.

Methi Malai Mutter

Since I didn’t have cooking cream, I decided to use a healthier and an easily available  alternative – cashew cream and the result was outstanding. You have to try it to believe me. Here is what you need.

Methi Malai Mutter

Methi Malai Mutter

An aromatic combination of fresh methi leaves with green peas cooked together in cashew cream sauce.

Ingredients:

Instructions:

  1. Separate the leaves from stem and wash them well. Sprinkle some salt and keep them aside.
  2. In a small bowl, take cashews and poppy seeds and let them soak in milk.
  3. In a small pan, mix all dry masala (cinnamon, cloves, cardamom, black peppercorns and 1/2 tsp cumin seeds) and roast them lightly for 2-3 minutes on low flame.
  4. Add roughly chopped onion, freshly grated ginger, garlic, green chilies and 1/2 tsp cumin seeds with a pinch of salt in a grinder and make a smooth paste.
  5. Heat a medium pan and add 2 table spoon of oil. Once oil becomes hot, add 1/2 tsp cumin seeds and let them crackle.
  6. Meanwhile, squeeze out all the liquid from methi leaves and give them a quick chop. Add these leaves to the oil and cook them for 3 to 4 minutes.
  7. Once done, remove the leaves from the pan and keep aside.
  8. Add remaining 1 tb spoon oil to the pan. Now add the onion-garlic paste and fry it nicely for 5-6 minutes.
  9. Strain the milk and add cashews and poppy seeds to grinder and make a smooth paste. Add few spoons of milk if needed.
  10. Add this cashew cream to the pan and fry for 1 minute.
  11. Heat the leftover milk and let it simmer.
  12. Add the fresh garam masala (the roasted masala finely powdered) to the pan and mix well.
  13. Add the milk and some water to adjust the consistency.
  14. Add thawed green peas or boiled if using fresh.
  15. Add fenugreek leaves and mix well
  16. Add salt, a pinch of sugar and a pinch of turmeric and let it come to a boil.

Tips -

  • When you soak the cashews in milk, microwave it for 30 seconds, so cashews absorb the milk quicker and become tender.
  • Once the subji is done, sprinkle a pinch of kasuri methi (dry fenugreek leaves) of additional aroma.

 

Appetizers/ Gujarati/ Snacks/ Superfoods/ Winter Special

પાલક મેથી ના મુઠીયા / Palak Methi na Muthiya

“They look green, so they must be healthy!”

I must admit, I love Gujarati Farsan. Khaman, dhokala, shev-khamni, khandvi, locho, muthiya, mathiya, handva …. so much variety and so yummy!

Muthiyas caught my attention because these can be made healthier as compared to other fried items. They get the name from the way they are made using feasts. Muthiyas can be made with different vegetables. Here is my version of spinach and fenugreek muthiya. They taste slightly bitter and I think that’s the best part. My neighbor once said “they look green, so they must be healthy!”.

Ingredients –

2 cups spinach leaves, finely chopped
1 cup fenugreek leaves, rough chopped
1 tbsp ginger paste
4-5 green chiliis finely chopped
3-4 tbsp besan
1 tbsp semolina (rava)
1/2 tsp cumin seeds (jeera)
1/2 tsp baking soda
1 tsp sugar
For seasoning -
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

Method –

Wash and rinse spinach and fenugreek leaves, leave them in a colander to be completely drained.

In a mixing bowl, mix everything together to prepare dough. Start with few tsp of water and add floor or water as needed. You can also use whole wheat floor together with besan. The stickiness of the dough should be similar to roti dough. Make cylindrical shaped rolls. Cut them into pieces if your steamer pan is smaller.

I used a colander over simmering water to steam the dumplings, but you can use any steamer you like. Grease it with some ghee or oil and steam these dumplings until toothpick comes out clean. It takes about 20 – 25 minutes but also depends on the size.

Once done, let them cool for 10 minutes before you cut them into smaller pieces.

In a frying pan, prepare tadka with cumin seeds, mustard seeds and sesame seeds. Add the muthiyas and mix. Remove them in a minute or so. Sprinkle some roasted fennel seeds on top. Serve them with ketchup or green and tamarind chutney.

Side Note –

Fennel seeds are not at all traditional to any Muthiya recipe, but I love the byte with fennel seeds.

Sending this to Healthy Diet~ Veg Side Dishes by Priya

And to “Healthy Diet – Breakfast” by Priya’s Versatile Recipes hosted at Roshni’s Kitchen.

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