Shahi Methi Soy

I was inspired to make this with another recipe "Methi Malai mutter" from a fellow blogger.   I wanted to make it healthier  and hence made variations like using Almond, soybeans and Tofu in my version.  Methi's flavour comes out nicely in this dish and it is a different accompaniment with fresh phulkas! 

What you need?

3 cups methi (fenugreek) leaves - washed and chopped
1 cup cooked soybeans/edamame beans
1 onion - chopped finely
2 tbsp ginger-garlic paste
10-12 Almonds
1 tbsp green chilli paste
2 tbsp Olive oil
1 tsp cumin seeds
3 tbsp lemon juice
Tofu/Paneer cut into cubes - 10-12

pepper powder-1 tsp
cumin powder-1/2 tsp
coriander powder-1 tsp
Garam masala-1 tsp (optional)




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.
• 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 onions. Saute for a mintue or so until done.
• Add the ginger-garlic paste, the green chilli paste, the Almond paste and mix well. Also add the tofu/paneer, turmeric powder, pepper powder, cumin powder, coriander powder and adjust salt and lemon juice to your taste.
• Saute for another 1-2 mins. Now add the methi and cooked soy beans.
• Finally, 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, cream and almonds is well blended and a sweet aroma arises. (This curry will not be sweet!)

This goes well with Chappathis.  My older daughter likes this very well and the little one also started liking it.    Try and let me know!