methi mutter malai | fenugreek green peas curry | restaurant style methi malai matar | with 35 amazing images. Think Punjabi main course, and this is one of the first dishes that comes to your mind! Methi Mutter Malai is a please-all dish. Right from kids to elders, everyone loves the creaminess and pleasant flavour of this fenugreek green peas curry. The methi malai matar gravy has a mildly-sweet taste, which is complemented well by the addictive taste of fenugreek leaves. The freshly-ground spice mix gives the methi mutter malai a strong flavour and lingering aroma, while the wise use of poppy seeds and cashews gives it a lusciously creamy mouth-feel. Fenugreek leaves and green peas together give you ample iron in restaurant style methi mutter malai, so this is a good way of topping up on the nutrient, especially for those who are normally fussy about eating green leafy veggies. Have your restaurant style methi malai matar with some Punjabi Rotis and Parathas like lachha paratha or aloo kulcha. Enjoy how to make methi mutter malai | fenugreek green peas curry | restaurant style methi malai matar with detailed step by step photos below.

methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | with 31 amazing images. methi chi patal bhaji, also known as fenugreek leaf curry, is a simple and flavorful dish from Maharashtrian cuisine. Learn how to make methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | It's a perfect way to incorporate the goodness of methi leaves (fenugreek leaves) into your meals. The methi leaves are packed with nutrients and have several health benefits. It is a simple yet flavorful dal fenugreek curry that is made with fresh fenugreek leaves, lentil and peanuts for a flavourful twist. The creamy lentils, nutty peanuts, and aromatic fenugreek leaves create a symphony of flavors that will tantalize your taste buds. Maharashtrian style methi chi bhaji is not only delicious but also packed with protein and fiber, making it a nutritious and satisfying meal. methi chi patal bhaji is best served hot with bhakri, Roti or steamed rice. pro tips to make methi chi patal bhaji : 1. Add a touch of jaggery or tamarind pulp to balance the bitterness of the fenugreek leaves. 2. Use fresh methi leaves, fresh methi will give you the best flavor. 3. Instead of tuvar dal you can use any other dal like moong or chana dal to make this recipe. Enjoy methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | with detailed step by step photos.

methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with 52 amazing images. methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style is perfect for an Indian party. Learn how to make methi malai paneer restaurant style. To make methi malai paneer sabzi, first make the paste. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside. Then, heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for 1 minute. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot garnished with grated paneer. The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Indian creamy paneer sabzi, while also adding some spicy notes to it. Add in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice, the two essential dimensions of a rich subzi. What’s more interesting is this methi malai paneer restaurant style also makes of whole spices like clove, cinnamon, cardamom and bayleaf, which are equally necessary to accentuate the taste of this sabzi. This lip snacking Punjabi methi malai paneer dhaba style cannot fail to please the diners. With most ingredients found in our pantry, its aroma and flavour is like sabzi from a Royal kitchen. Enjoy it with your favourite paratha, butter naan or jeera rice. Tips for methi malai paneer sabzi. 1. Methi leaves have a lot of dirt in them. So remember to wash them well before chopping. 2. Prefer to chop ginger, garlic and green chillies finely. 3. Chop the cashewnuts before adding as they are easy to blend. Alternatively, use broken cashewnuts. 4. Cool the ingredients of the paste before blending. 5. Do not over saute as cumin seeds tend to burn quickly. 6. Prefer to use the readymade fresh cream for true flavour of restaurant style sabzi. 7. If you wish, you can make garam masala at home. 8. As a variation, you can saute a few capsicum cubes in oil and add it to the sabzi along with paneer. It gives a contrasting texture to the paneer. 9. If you don’t like paneer, replace it with chopped and boiled mixed vegetables. 10. If you don’t like to bite into khada masala, before serving remove the clove, cinnamon and cardamom and discard them. But do not miss out on adding them to sabzi. These are flavour enhancers. Enjoy methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with step by step photos.

Gujarati methi thepla | methi ka thepla | healthy methi thepla | how to make thepla | with 20 amazing images Gujaratis and thepla walk hand and hand, theplas are inherited part of gujju meals, it is used for regular meals, travelling and also for picnics. Gujarati methi theplas are super quick and easy to make. The procedure of making Gujarati methi thepla is quite simple, we have divided it into 2 parts first is kneading the dough and second is making the theplas. To knead the dough for methi thepla in a deep bowl, add whole wheat flour, fenugreek leaves, oil which helps in not letting the dough dry out and also helps keeping the thepla soft. Further, add curd, red chilli powder, turmeric, salt and sugar and knead into a soft dough. My grandmother use to knead dough for methi thepla with buttermilk as it would give extremely soft methi thepla. To make the thepla, divide and roll out thepla in a roti. Place them on a griddle and cook it using peanut oil. We have used peanut oil as it is a healthy methi thepla. Methi theplas are famous not only in Gujarat but also all over the country as well. healthy methi thepla is a also a very healthy diabetic snack, diabetics can indulge 1-2 theplas as fenugreek leaves improve the insulin and glucose response. The use of whole wheat flour adds in some amount of fibre. This is definitely a wholesome choice than refined flour (maida). To toss in some iron, you can replace half the wheat flour with jowar flour. healthy methi thepla also makes a perfect kids tiffin box recipe or theplas for athletes. Make sure you stack the methi theplas one above the another, it will help in maintaining the softness and prevents the methi theplas from drying out. If you do not add curd the theplas can be stored for a long time! See our recipe of methi thepla without curds for travelling. Have methi thepla with quick mango chunda or you can also relish it with curd, green chilli thecha or chips bateta nu shaak. Enjoy Gujarati methi thepla | methi ka thepla | healthy methi thepla | how to make thepla | with detailed step by step photos and video.

bajra dhebra recipe | bajra methi dhebra | methi na dhebra | Gujarati tea time snack recipe | with 26 amazing images. bajra dhebra recipe | bajra methi dhebra | methi na dhebra | Gujarati tea time snack recipe is a is a crunchy jar snack which can be enjoyed at any time of the day. To make bajra dhebra, combine the jaggery and curd in a small bowl and mix well. Combine all the ingredients along with jaggery-curd mixture in a deep bowl and knead into a semi- soft dough using enough water. Divide the dough into 40 equal portions. Pat a portion of the dough into a 25 mm. (1”) diameter and 1 cm thick circle in between your palms. Heat the oil in a deep non-stick pan and deep-fry a few dhebras at a time on a medium low flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 6 to 7 dhebras at a time. Serve immediately or store in an air-tight container and consume within 2 days. Re-discover the joy of traditional tea-time snacks with these scrumptious methi na dhebra. This is a famous Gujarati deep-fried snack made with a dough of bajra and whole wheat flour flavoured deliciously with spice powders, green chillies, ginger and garlic. Curds and jaggery in bajra methi dhebra help to keep the dough together while also lending the dhebras a delectable taste and crispness. You can serve it immediately, or cool and store in an airtight container for a day or two at the most. Apart from this Gujarati tea time snack recipe, you can also try other interesting snacks like Bajra Onion Muthia or Methi Makai Dhebra. Tips for bajra dhebra. 1. Ensure the jaggery is grated thinly so it mixes quickly and properly with the curd. 2. The dough for this dhebra has to be semi-stiff. If the dough is too soft or hard, shaping the dhebra is difficult. 3. While shaping the dhebra, smoothen each portion well between your palms before shaping. After shaping the edges at the circumference should be smooth too and not cracked. If the edges are cracked, there are chances that the dhebra might open up while frying. Enjoy bajra dhebra recipe | bajra methi dhebra | methi na dhebra | Gujarati tea time snack recipe | with step by step photos.

baingan ki sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | with 30 amazing images. brinjal methi sabzi recipe is a popular North Indian dry sabzi. Learn how to make baingan tamatar sabzi. baingan methi sabzi is a delicious everyday Indian sabzi made using aubergine (baigan) and fenugreek (methi ) leaves. Easy to make. Sometimes it is magical how even simple ingredients can be transformed into splendid delicacies into Punjabi brinjal methi sabzi by using the right combinations and methods. In the baingan methi ki sabzi, the humble brinjal combines with iron and calcium rich methi, and a freshly-prepared masala powder, to form a scrumptious dry sabzi. Everyday spices, when roasted and powdered, acquire a remarkable aroma and flavour, which makes this baingan tamatar sabzi very special indeed! healthy eggplant Indian vegetable is suitable for diabetics, heart and weight loss. Pro tips for brinjal methi sabzi: 1. Cut baingan into cubes or small pieces. Soak them in water until you use them, otherwise, they will turn black. 2. You can add 1/2 tsp sugar to the sabzi to balance the bitterness of the fenugreek leaves. 3. Pack baingan methi ki sabzi in your lunch box tiffin and have with roti. Enjoy baingan ki sabzi recipe | brinjal methi sabzi | baingan tamatar sabzi | healthy eggplant Indian vegetable | with step by step photos.

baked palak methi puri recipe | healthy palak methi puri for weight loss | baked methi palak puri | with amazing 19 images. baked palak methi puri recipe is for weight watching and a healthy low fat jar snack that you can binge on without being guilty. There are only 37 calories for baked methi puri. Each and every ingredient used to make this yummy baked palak methi puri is healthy and nutritious in its own way! Making baked palak methi puri would not need much efforts as it is super easy and quick to make. To make baked methi palak puri we have combined spinach leaves, fenugreek leaves, jowar flour, bajra flour, whole wheat flour, low fat curds, ginger-green chili paste and salt, kneaded everything into a soft dough. Further, we divide and roll into a big roti and cut into small circles using a cookie cutter or a small vaati. Pricked with a fork so doesn't puff up. Place in a greased baking tray and bake in an oven for 15 mins, flip and baked again. As the ovens vary, keep an eye on your puris and bake until golden brown. Cool the puris and store healthy palak methi puri for weight loss in an air-tight container. Traditionally puris are deep fried and made with maida but the switching of ingredients by using healthy flours in the baked palak methi puri has made it super healthy. Healthy palak methi puris are my favorite munchies and is also an hit amongst weight-watchers! In healthy palak methi puri for weight loss, spinach is a rich source of protein and methi is a strong antioxidants . Jowar and bajra fall under the category of super millets. We have replaced oil with peanut oil and curd with low-fat curd making each ingredient healthy!! healthy palak methi puri for weight loss is also rich in vitamin A and iron . Enjoy baked palak methi puri recipe | healthy palak methi puri for weight loss | baked methi palak puri | with detailed step by step recipe photos below.

aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi. You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two. I would like to share some important tips to make the perfect Punjabi aloo methi. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the aloo methi sabzi. 2. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi. We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes. Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda. Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below.

methi bajra paratha | healthy bajra paratha | methi bajra paratha for lunch | how to make methi bajra paratha | with 14 amazing images. Methi bajra paratha is an Indian bread that combines the eye- appealing fenugreek leaves with the guaranteed satisfaction of having a paratha. Everyone loves ghee and potato laden parathas and most of you also thoroughly enjoy this healthy bajra paratha. Learn how to make methi bajra paratha. Methi bajra paratha, is an all-in-one paratha in which all ingredients like bajra flour, methi leaves, sesame seeds and some basic spices have to combined in a deep bowl and kneaded into a soft dough using enough water. Divide the dough into small portions and roll into size of your choice using whole wheat flour. Healthy bajra paratha is a treasure trove of nutrients and a must-have in every healthy kitchen. Bajra flour, methi and sesame seeds all are rich in iron which help build hemoglobin levels and keep fatigue and tiredness away. They aid in lending a glowing skin too! These methi bajra paratha for lunch are a good source of antioxidants like vitamin A, which helps to build body’s immune system to fight against common illnesses. These compounds also fight against free radicals which otherwise are a causative factor of chronic diseases like heart disease and cancer. With just 56 calories per paratha, these methi bajra paratha are also a treat for weight-watchers who aim to eat healthy flours and avoid refined flours like maida completely. These flours and the parathas made with them are quite satiating as well as they abound in fiber. Fair amounts of potassium and magnesium help to maintain heart health. Only remember not to go over-board in the usage of fat to cook these parathas – else you will negate the effect of its nutritional benefits. Enjoy methi bajra paratha | healthy bajra paratha | methi bajra paratha for lunch | how to make methi bajra paratha | with step by step photos.

carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie carrot methi sabzi is a nourishing sabzi which can be served for lunch or dinner. Learn how to make carrot methi sabzi. carrot methi sabzi is made from simple ingredients like carrots, methi, onions and Indian spices. To make carrot methi sabzi, chop the carrots and methi leaves and keep ready. Heat the oil and temper with cumin seeds. Add onions, ginger and green chillies and saute for 2 minutes. Add fenugreek leaves and saute for 2 minutes. Add the carrots, turmeric powder, coriander powder, salt and 1 cup of water, mix well, cover and cook over a slow flame till all the moisture has evaporated and the carrots are tender. Carrots are one of the richest sources of carotenoids after fruits like mangoes and papaya. Fenugreek too is high in antioxidants, vitamin A and vitamin C. Gajar methi sabzi is a great recipe that boosts immunity, eat this often for a stronger you. One of our members found this healthy carrot methi sabzi great for her kid with eye problem as it has good Vitamin A content. Rich in fibre, this carrot methi sabzi is a healthy addition to diabetic as well as heart patients' diets. It will help manage blood sugar and cholesterol levels. The fiber in this low calorie gajar methi sabzi will also help to keep constipation at bay. Tips for carrot methi sabzi. 1. Do not chop the carrots very finely, else the crunchiness will go away. 2. Do not overcook the fenugreek leaves. 3. Cover with a lid and cook the subzi to reduce some cooking time. 4. Remember to keep cooking on a slow flame so as to avid the sabzi from burning. This healthy Indian sabzi tastes delicious when served hot with phulkas and curd. Enjoy carrot methi sabzi recipe | gajar methi sabzi | healthy Indian sabzi | low calorie sabzi | with detail recipe below.

Here is a lovely, double-layered Au Gratin that will bowl over all your guests! First comes a luscious paneer layer that features crumbled paneer held together with myriad ingredients like bread, potatoes and curds, flavoured with a dash of green chillies and coriander. This is followed by a spinach layer, which is wisely perked up with fenugreek leaves for extra josh. And of course, no Au Gratin is complete without cheese, so a generous garnish of cheese, followed by the appropriate baking procedure completes the irresistible Layered Spinach Paneer Au Gratin. Enjoy it right off the oven! Pair it with some Curried Beans Pasta for a hearty meal.

Methi is an ingredient normally used to make rotis and parathas , but usually it is either sautéed or blended and added to the dough itself. These Stuffed Methi Parathas are quite different because methi is used as a stuffing. The sautéed greens are bound together with besan and flavoured jazzily with chaat masala. Since the methi mixture is stuffed into the parathas, its quantity is more and its flavour is very noticeable. So, for those who love the pleasant bitterness and strong aroma of methi, this paratha is a dream come true. Serve these flavour-packed parathas for breakfast with a cup of curds. You can also try these other parathas with unusual stuffing like Papad Stuffed Parathas , Spicy Rice Parathas and Stir-Fried Vegetable Parathas .

The timid padwal is hardly given a thought when planning special menus. But with a stuffing of corn and fresh fenugreek, they are sure to leave your guests asking for more!

methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with 17 amazing images. methi paratha recipe is a sumptuous and satiating fare often served with a bowl of curd and pickle. Learn how to make methi paratha for breakfast. Who can resist the lure of hot, tava-cooked Punjabi methi ka paratha. The wheat flour dough combines methi leaves and carom seeds, both of which are excellent aroma and flavour boosters.While the Gujarati thepla usually have sesame seeds, these North Indian style parathas are perked up with ajwain. These tiny seeds aid in digestion. To make methi paratha, combine fenugreek leaves, wheat flour, oil, carom seeds, chilli powder and salt in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 9 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides. Serve hot. Methi has a very unique flavour, which is slightly bitter but very pleasing to the palate... it is the kind of flavour that enthuses you to have more! When you are bored of regular parathas, go for this awesome fenugreek leaves paratha. Enjoy it with a delectable subzi like Paneer Pasanda or Chole or a plain bowl of dahi. Tips for methi paratha. 1. If methi leaves are not easily available, you can buy, clean and dry in the sun till the moisture evaporates and they turn dry. Pack in zip lock bags and store refrigerated. Before use, wash them and make your favourite paratha. 2. Chop the fenugreek leaves finely so rolling becomes easier. 3. While they taste the best when served hot, you can cool them, pack them in an aluminium foil and carry to school or work too. 3. To enjoy a healthier version of this paratha, use less oil while making the dough and while cooking as well. Enjoy methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with step by step images.