Friday, December 21, 2012

Methi Mutter Curry

This is my different version of Shahi methi soy without Onion and Garlic.  I am moving into making more Sattvic food which is without onion and garlic.  Usually, we think that chappathi  side dishes will not taste good without onion and garlic.  But that is not so true.  I have tried almost all the dishes without onion/garlic and they all taste good like chole, peanuts curry, mix veg curry. You need to slightly tweek the recipe if not using onion.

What you need?
3 cups methi (fenugreek) leaves - washed and chopped
1 cup frozen peas
1 tbsp ginger-green chilli paste
10-12 Almonds
2 tbsp oil
1 tsp cumin seeds
2 tbsp lemon juice
Tofu/Paneer cut into cubes - 10-12 (optional)
pepper powder-1 tsp
cumin powder-1/2 tsp
coriander powder-1 tsp
Garam masala-1 tsp
Hing-1/4 tsp.
jaggery or turbinado sugar-1 tsp
How to make?

Make a smooth paste of Almonds and keep aside. Soaking almonds in hot water for atleast 30 mins helps but it is ok to use as such in case you forgot.

pick the methi leaves in 3 discarding the thick stems.  Wash and clean the leaves and cut them fine.
Take a pan and boil the methi leaves with little salt and turmeric powder. Once done, allow this to cool.

Now take another pan, add oil, mustard seeds, cumin seeds and hing. Add the ginger- green chilli paste and mix well. Also add the tofu/paneer, turmeric powder, pepper powder, cumin powder, coriander powder and adjust salt to your taste.

Saute for another 1-2 mins. Now add the methi , frozen peas and jaggery.
Add in the almond paste and mix well. Keep stirring gently; be careful as the mixture can cause bubbles and splash. Now saute till fat is separated from the sides, the flavor of methi and almonds is well blended and a sweet aroma arises.

Finally,  squeeze the lemon juice and serve hot with Rotis.

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