Yes, I am obsessed with green leafy vegetables but also love to use them differently in Indian recipes! Yesterday night was Palak Soup and today morning was this. I made Methi Paneer Malai (Fenugreek Leaves, Indian Cottage Cheese Creamy Curry) and Flax Seeds - Dill Leaves Paratha.
I love Methi Matar Malai (which is a common dish in every household) and Paneer Makhanwala but today I thought of taking my love for leafy veggies to a whole new level by combining the two. Incase you don't like the bitter taste of fresh Fenugreek leaves, it can be substituted with dry fenugreek leaves (kasuri methi)
To reduce the bitterness from the methi, you can pluck the leaves, dip them in water with salt for atleast 15-20 mins. Rinse the leaves thoroughly after that.
For the sabji, in very little oil, add chopped onions, cardamon, minced garlic and ginger. Once this is cooked for 3 mins, add chopped tomatoes.
After 5 mins of cooking this through, add some cashews, magaj seeds (seeds of pmpkin - dried and preserved) to get the creamy texture to the curry. Transfer this to the blender for a smooth paste.
Meanwhile in the same pan, add chopped, clean, methi leaves. After 3 - 4 mins, add the masala - like turmeric, garam masala, coriander, kashmiri chilli powder.
The onion-tomato paste can be then added to this and cooked thoroughly.
Now add the diced paneer to this and cook this through under low flame for 5 mins. I added milk and half cup water to make this into a gravy (add the quantity based on your preference for gravy) .
Garnish this with grated paneer and some finely chopped fenugreek leaves.
Flax Seeds Paratha (Indian Flat Bread)
For the Paratha, Add the ground flax seeds and chopped dill leaves to the whole wheat dough and rolled them into flat breads.
In the winters, it is important to eat enough oil and ghee as the body joints get cramped and oil helps in lubricating the joints. Thus my suggestion would be not to fret having oil and ghee this winter, but yes in moderated amount for sure
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