Other than that the cleaning part I have no issues with methi, I like it's slightly bitter taste while I know some people who stay away from it because it's bitter. So for the next 3 days, I tried to use methi in 3 interesting dishes that are both easy to make and taste delicious too.
Here's a gravy curry with methi and green peas that is great to serve with rotis or even rice. I watched the recipe on a Telugu cooking show and liked how methi is used as the main ingredient. It tasted great with the addition of tomato puree, cream and the spices. I served with the zucchini parathas and it tasted yumm!!Ingredients: Methi Leaves - 1 cup, chopped
Onion - 1 medium, chopped
Green Chilies - 2, slit
Ginger-garlic paste - 1tsp
Turmeric - ¼tsp
Red Chili powder - 1tsp (adjust as per taste)
Tomato Puree - 1cup
Green Peas - 1cup, thawed if frozen
Heavy Cream or Half-n-Half- 3tbsp
Ground Cumin - 1tsp
Ground Coriander - 1tsp
Salt - to taste
Method:
- Heat 1tbsp oil in a pan, add the onions, green chilies, ginger-garlic paste and cook till the onions are translucent and starting to get golden.
- Next add the chopped methi leaves and cook for a few minutes.
- Add turmeric, red chili powder, salt and tomato puree. Cover and cook for 4~5 minutes.
- Stir in the green peas, ground cumin & ground coriander. Cook for 2~3 more minutes.
- Finally add the cream or half-n-half and ¼~½cup of water depending on the desired consistency of the curry. Simmer for 3~4 minutes. Serve with roti or pulao.
Lets check out what my fellow marathoners have cooked today for BM# 50.
