Methi Malai Matar.

Took a small break from my blog world because my husband was not in the country so I was actually not in a mood to cook anything special for me and my daughter. He came back on last weekend so I also got some inspiration and energy to cook something special and different for him. But while entering into the kitchen my mind was completely empty, there was some fresh methi leaves in my fridge so I thought to prepare some dish with the methi leaves. And finally I prepared some delicious METHI MALAI MATAR.

The specialty of this dish is fresh methi leaves and peas /Matar which makes it super yummy with some fresh cream. The recipe is super easy which I ate long time back in one of my friends house. This dish is perfect with plain roti or paratha.

Ingredients:

1.Fresh Methi Leaves: 1 bunch.

2.One cup frozen peas.

3.One medium sliced onion.

4.Two clove chopped  garlic.

5.One inch chopped ginger.

6.One table spoon charmagaz (melon seeds).

7.Pinch of garam masala, Pinch of cumin powder, Pinch of red chili powder, Pinch of kasoori methi.

8.Few cumin seeds, few cloves, few cardamom.

9.Half cup milk.

10.Two table spoon fresh cream.

11. Salt and sugar as per taste.

12.Sunflower oil for cooking.

Process:

Wash and chopped the methi leaves and keep it aside.

Now add one tea spoon oil in a vessel and allow it to hot, now add the cloves and cardamoms now add the sliced onions, chopped ginger, chopped garlic and fry for some time.

Now add the melon seeds and saute for few seconds now switch of the flame and allow it to cool down.

Now make a fine paste with some water with the fried ingredients and keep it aside.

Now add some more oil in the same vessel and allow it to hot, then add the cumin seeds and next add the frying onion paste and cook till the raw smell goes off.

Now add the chopped methi leaves and mix well and cook with a lid for 5 mints in low flame.

Now remove the lid and add the frozen peas and cook for another 5 mints with the lid, next add some salt, sugar, red chili powder, garam masala powder, cumin powder, kasoori methi and mix well and cook for another couple of mints.

Now add the milk and cook for 4 to 5 mints in low flame with a lid and finally add the fresh cream and mix well and cook for 2 more mints with the lid.

Now remove the lid and your easy METHI MALAI MATAR is ready serve hot with Roti or Paratha.

Methi Paneer Biryani

For Vegetarian guests after vegetable our first choice is Paneer or Cottage cheese. One of my vegetarian friends asked me for a Paneer Biryani because last time in my place he had vegetable biryani. But I didn’t want to cook in normal way so I searched few recipes in Google. And really inspired with few recipes and specially with master chef Sanjeev Kapoor’s recipe. The new twist of this recipe is fresh Meethi Saag and corn niblets, which gave the dish a new flavor.




Paneer makes any rice preparation very tasty but after adding the meethi the dish becomes completely different than any other biryani. My guest liked it so much. Saag in Rice really a innovative style which i never tried before.

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Basmati Rice: 1 cup.
2.Paneer or Indian cottage Cheese: 100 gm.
3.One medium sliced onion.
4.One small chopped tomato.
5.One table spoon ginger and garlic paste.
6.Chopped methi leaves: A hands full.
7.Chopped Coriander Leaves: A hands full.
8.Two table spoon curd.
9.One table spoon corn niblets.
10.Red chili powder, cumin powder, Coriander powder, Turmeric powder (Half tea spoon of each item).
11.chopped green chili.
12.Few saffron stands.
13.Half cup warm milk, Half cup cream.
14.Whole Garam Masala: clove 3, cardamom 2, cinnamon stick 1 small.
15.One tea spoon garam masala powder.
16.Chopped ginger one tea spoon.
17.Salt and sugar as per taste.
18.Sunflower oil and ghee.

Prcoess:

Wash and clean the rice. Now cook the rice with all the whole garam masala and salt till the rice 80 % done. 

Now soak the saffron stands in warm milk and keep it aside.

Cut the paneer in small cube size, now marinate the paneer pieces with corn niblets, curd, salt, turmeric powder one tea spoon ginger garlic paste for half 15 mints.

Now take one vessel and add some oil slowly add the chopped onions and chopped green chilies sauté till the onions are transparent. 

Now add the chopped meethi saag and stir for some time. Next add rest of the ginger garlic paste and stir for some time.

Now add the marinated paneer mixture and cook for some time. Slowly add cumin powder, red chili powder, coriander powder and mix well. Next add the chopped tomato and chopped coriander leaves and mix well.

Add some salt and sugar and some warm water and cook till the gravy become thick with a lid. Remove from the heat.

Now take one wide pan and in bottom add some ghee and slowly make one rice layer on top add half of the paneer mixture on top adds some salt, garamn masala powder, chopped ginger, two table spoon cream and soaked saffron milk. Repeat the process and add rest of the rice and paneer mixture with all the other ingredients. And cook it one low flame for another 10 mints.

Your METHI PANEER BIRYANI  is ready  garnish with fried onions and serve hot with Raita….

Methi Paneer Biryani

For Vegetarian guests after vegetable our first choice is Paneer or Cottage cheese. One of my vegetarian friends asked me for a Paneer Biryani because last time in my place he had vegetable biryani. But I didn’t want to cook in normal way so I searched few recipes in Google. And really inspired with few recipes and specially with master chef Sanjeev Kapoor’s recipe. The new twist of this recipe is fresh Meethi Saag and corn niblets, which gave the dish a new flavor.




Paneer makes any rice preparation very tasty but after adding the meethi the dish becomes completely different than any other biryani. My guest liked it so much. Saag in Rice really a innovative style which i never tried before.

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Basmati Rice: 1 cup.
2.Paneer or Indian cottage Cheese: 100 gm.
3.One medium sliced onion.
4.One small chopped tomato.
5.One table spoon ginger and garlic paste.
6.Chopped methi leaves: A hands full.
7.Chopped Coriander Leaves: A hands full.
8.Two table spoon curd.
9.One table spoon corn niblets.
10.Red chili powder, cumin powder, Coriander powder, Turmeric powder (Half tea spoon of each item).
11.chopped green chili.
12.Few saffron stands.
13.Half cup warm milk, Half cup cream.
14.Whole Garam Masala: clove 3, cardamom 2, cinnamon stick 1 small.
15.One tea spoon garam masala powder.
16.Chopped ginger one tea spoon.
17.Salt and sugar as per taste.
18.Sunflower oil and ghee.

Prcoess:

Wash and clean the rice. Now cook the rice with all the whole garam masala and salt till the rice 80 % done. 

Now soak the saffron stands in warm milk and keep it aside.

Cut the paneer in small cube size, now marinate the paneer pieces with corn niblets, curd, salt, turmeric powder one tea spoon ginger garlic paste for half 15 mints.

Now take one vessel and add some oil slowly add the chopped onions and chopped green chilies sauté till the onions are transparent. 

Now add the chopped meethi saag and stir for some time. Next add rest of the ginger garlic paste and stir for some time.

Now add the marinated paneer mixture and cook for some time. Slowly add cumin powder, red chili powder, coriander powder and mix well. Next add the chopped tomato and chopped coriander leaves and mix well.

Add some salt and sugar and some warm water and cook till the gravy become thick with a lid. Remove from the heat.

Now take one wide pan and in bottom add some ghee and slowly make one rice layer on top add half of the paneer mixture on top adds some salt, garamn masala powder, chopped ginger, two table spoon cream and soaked saffron milk. Repeat the process and add rest of the rice and paneer mixture with all the other ingredients. And cook it one low flame for another 10 mints.

Your METHI PANEER BIRYANI  is ready  garnish with fried onions and serve hot with Raita….

Punjabi Style Aloo Methi

The smell of fresh methi Saag or Fenugreek Leaves is really too good. Purchased some fresh Methi saag last week but didn’t get time to cook them. Today I prepared some ALOO METHI, I heard about the dish ALOO METHI from one of my Punjabi friend, but never prepared this ever. So finally I prepared the truly heavenly ALOO METHI. After having the dish I thought why I didn't prepared this before.

ALOO METHI is an authentic Punjabi dish, made with lots of fresh methi saag and potato with very less no of spices. With Roti and Rice this one is really too good.  Meethi saag is a leafy vegetable. There are lots of recipe which made with Meethi leaves. ALOO METHI is really a healthy and tasty preparation.

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.One bunch of fresh Meethi Saag or fenugreek Leaves.

2.One large potato (cut into small cube size).
3.One small chopped onion.
4.Two clove grated garlic.
5.Two dry red chili. Pinch of Cumin & Fenugreek seeds
6.Turmeric Powder, Red chili Powder, Cumin Powder (half tea spoon of each item).
7.A pinch of chaat masala.
8.Salt nad sugar as per taste.
9.Sunflower oil for cooking.

Process:

Finely chopped the methi leaves (remove the roots ).

Now add oil in vessel and add the cumin seeds, fenugreek seeds nad dry red chili. When its start crackle add the chopped onions and grated garlic.

Fry till the onions are transparent, now add the chopped methi leaves and all the spices with some salt and sugar.

Combine well and fry for 2 mints. Now add the potato pieces and mix well with everything and fry for another 3 to 4 mints.

Now add some warm water and cook with a lid till the potatoes are boiled and the water evaporates. (don’t overcook the potatoes).

Your ALOO METHI is ready serve hot with ROTI OR RICE.