methi

[Photograph: Max Falkowitz] This is one of the simplest and fastest Indian dishes I know. Start to finish, you'll have dinner on the table in a little over half an hour. Cubes of cheese and strips of peppers are briefly...

Kadhai Paneer (Stir Fried Cheese and Peppers) Recipe

asafoetida

coriander seed,

fenugreek seed,

half-sharp Hungarian paprika

onions,

green bell peppers,

red bell peppers,

dried (2 tablespoons fresh) fenugreek leaves, crumbled

limes,

In 3-quart saucepan, melt 3 tablespoons of ghee on medium heat. Add asafoetida, coriander, fenugreek seed, and paprika. Stir and cook for thirty seconds. 

Increase heat to medium high and add onions with pinch of salt. Stir to coat and let cook until golden brown, about 7 minutes. Stir often to keep spice mix from burning. Add tomatoes, scrape browned bits off bottom of pan, and cover. Keep at a simmer for 20 minutes.

Heat large wok or cast iron skillet until lightly smoking. Add 1 tablespoon ghee, then fry paneer until browned on several sides. To reduce sticking, let paneer fry for at least 30 seconds before trying to stir. Set aside on paper towel-lined plate.

Let pan come back to high temperature. If it's looking dry, add last tablespoon of ghee, then peppers. Stir frequently and cook just until they blister and begin to tenderize. Return paneer to pan and pour gravy on top. Add fengureek leaves, stir to combine and cook for one minute. Squeeze on lime juice and add any additional salt to taste. Serve immediately.

Aloo Gobi Methi Tuk is a spicy curry made of potato &amp; cauliflower. It&#39;s amazing flavor is derived from the addition of Methi &amp; Chaat Masala.

Aloo Gobi Methi Tuk Recipe | Potato Cauliflower & Fenugreek Curry

Medium Sized Potatoes

Cauliflower Florets

Cup Fenugreek Leaves (Methi)

Green Chillies (Hari Mirch), finely chopped

Inch Ginger, grated

Teaspoon Cumin Seeds (Jeera)

Teaspoon Asafoetida (Heeng)

Teaspoon Red Chilli Powder (Lal Mirch)

Teaspoon Turmeric Powder (Haldi)

Teaspoon Coriander Powder (Dhania Powder)

Teaspoon Chaat Masala

Teaspoon Dry Mango Powder (Amchur)

Teaspoon (Kala

Tablespoon Oil

Thoroughly wash & slice the potatoes into wedges without removing their peel.

Heat some oil in a pan & shallow fry the potatoes till they turn light golden brown. Set the fried potatoes aside.

In the same pan add small cauliflower florets.

Fry them till they start turning brown. Set these aside as well.

Add a little more oil to the pan if required. When it gets hot, add cumin seeds & asafoetida (heeng).

When the cumin seeds start to splutter, add ginger and green chillies paste.

Finely chop the fenugreek leaves (methi) and add them to the pan. Saute for a couple of minutes.

Then add the fried potato wedges and cauliflower florets to the pan and mix them with the fenugreek leaves.

Add red chilli powder, coriander powder, turmeric powder, chaat masala, amchur powder and rock salt and mix well to coat.

Cover the pan with a lid and cook for around 7-8 minutes till the potatoes and cauliflower are cooked. You can add very little water also if required, but the curry should be dry in the end.

Aloo Gobi Methi Tuk is now ready. Serve it hot with fresh chapati or paratha. You can also serve it along with some raita and dal.

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Aloo Gobi Methi Tuk Recipe | Potato...

Top 2 methi recipes from across the web

The most viewed methi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kadhai Paneer (Stir Fried Cheese an...

Aloo Gobi Methi Tuk Recipe | Potato...

The most viewed methi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine