METHI LEAVES RECIPES RECIPES

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METHI LEAVES DHAL RECIPE - FOOD.COM



Methi Leaves Dhal Recipe - Food.com image

This is a very healthy dhal made with methi leaves, toor dhal and spices...can be served with rice or chappathi. Is diabetic friendly!

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 cups, 3 serving(s)

Number Of Ingredients 15

1 bunch methi leaves
1 red onion, chopped
2 tomatoes, chopped
4 green chili peppers
1 pinch turmeric
1/2 teaspoon dhal masala
1 pinch asafoetida powder
1/2 teaspoon ginger-garlic paste
1 cup toor dal
2 teaspoons vegetable oil
1 teaspoon salt
1 pinch fenugreek seeds
1 pinch coriander seed
5 red chili
1/2 teaspoon cumin

Steps:

  • Dry roast and grind the dhal masala ingredients to powder.
  • Heat oil and add asafetida and green chilli.
  • Fry onions.then add tomatoes,dhal masala, turmeric, ginger-garlic paste.
  • One the paste is ready, add methi leaves and toor dhal(both washed well).
  • Add adequate water and pressure cook. add salt after the pressure is released.
  • Decorate with cilantro and add lime juice if added.

Nutrition Facts : Calories 307.7, FatContent 4.1, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 789.4, CarbohydrateContent 51, FiberContent 22.1, SugarContent 8.1, ProteinContent 18.9

METHI MALAI CHICKEN CURRY RECIPE (MURGH MALAIWALA) | BLOG



Methi Malai Chicken Curry Recipe (Murgh Malaiwala) | Blog image

Provided by admin

Categories     Main Dish

Prep Time 30 minutes

Cook Time 90 minutes

Yield 2 people

Number Of Ingredients 24

INGREDIENTS
625 grams Chicken Curry Cut
1 cup Yoghurt
tsp  ¼turmeric powder
1 tsp red chilli powder
tsp ½cumin powder
1 tsp Kashmiri chilli powder or paprika
1 tbsp coriander powder
1 tsp Garam masala powder
tbsp ½dry Kasuri methi
2 cups chopped onions
11/2 tbsp ginger garlic paste
1 bay leaf
1- inch Cinnamon
2 Black Cardamoms
4 to 5 green cardamoms
4 cloves
3 cups chopped methi leaves (fenugreek)
8 to 10 cashew nuts (soaked and ground to a paste)
2 to 3 green chillies
cup ½malai (heavy cream)
Salt - to taste
4 tbsp ghee
1 tbsp oil

Steps:

  • INSTRUCTIONS
  • In a bowl, add chicken curry cut, yoghurt, Kashmiri chilli powder, cumin powder, coriander powder, turmeric powder, crushed kasuri methi, ½ tbsp ginger-garlic paste, garam masala, 1 tbsp oil, and salt. Mix all the ingredients well and marinate the chicken for about 30 minutes or overnight.
  • In a deep pot, heat oil and ghee on medium heat. Add the bay leaf, cinnamon, green and black cardamoms, and 4 cloves. Sauté until fragrant.
  • Add the chopped onions, and sauté until soft and golden.
  • Add the green chillies, and the ginger-garlic paste. Sauté well until aromatic.
  • Add the methi leaves. Cook until the leaves are dark and wilted.
  • Next, add the marinated chicken pieces along with any leftover marinade. On high heat, mix the pieces with the onions, and cook for about five minutes.
  • Reduce the heat, and cover the pan. Let the pieces cook until almost done. At this point, the chicken will release water. If you find it dry, add some hot water to the pot and mix well.
  • Add the cashew nut paste, and mix. Cover the pot and cook again for about two to three minutes.
  • Once the oil floats on the top, add the cream and mix. Simmer for another two minutes. Check for salt and adjust if needed. Serve hot with rice or roti.

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