404 fenugreek leaves recipes

Fenugreek leaves recipes | 749 Methi Recipes Collection | 

Fenugreek leaves recipe collection. Methi, also known as fenugreek leaves, is a green, leafy plant that has been used for centuries for its spice and medicinal uses. The leaves are also widely used to make different types of foods, especially in south Asian Countries like India and Pakistan. Some of the varieties of foods that can be made with methi are subzis, rotis/parathas, patties/tikkis and many more.

Apart from the leaves, methi seeds are used a spice and flavoring and kasuri methi (dried fenugreek leaves) are used to give a very unique taste. Methi is also very high in nutritive value and hence there is an abundance of methi recipes to be found.

Below is a fabulous collection of Fenugreek leaves recipes that you will definitely love.

Methi Recipes, Indian Subzis

The first name that comes to mind when you think about methi in Indian subzis is Methi Matar Malai. It is the most famous methi subzi in India because of its rich and creamy texture and delectable taste. Another really popular dish, made on an everyday basis, is Aloo methi. This dry subzi is flavored with cumin seeds, ginger and garlic with crispy yet soft potatoes that complement the methi very well.  Add cauliflower to this subzi and you get Aloo gobi methi tuk.

A very unique combination of corn with methi, curd and palak makes for a very nutritious Palak methi and corn subzi that will be loved by all. Palak and methi together is a winner combination so to add methi in in palak subzis gives it a very nice, earthy twist like in Methi palak paneer subzi. Gujaratis love their methi and it is evident in Methi Papad Subzi, one of the staples.

Healthy Methi Recipes

We often snack without regards to how healthy the item is, especially in India with all the kachoris and puris!  And for a healthy, leafy green like methi, its best had in a healthy way. If you are craving something fried, look for a baked option instead like this Baked Palak Methi Puri made with jowar and bajra flour or the classic Gujarati Baked Methi Muthias.

Adding methi to a dough made of whole wheat flour and oats, increases its nutrition and makes a delicious Methi Oats Roti! With whole wheat flour and fenugreek leaves, you can also make Whole Wheat Methi Khakhras that all rich in vitamins from the methi. Apart from snacks, dals like Toovar and Methi dal and simple, yet wholesome vegetables like Methi Moong Dal Subzi can also be made healthy.

Indian Methi Recipes, Indian Fenugreek Leaves Recipes

In India, there are a variety of rotis and parathas to choose from. A few of them include methi in them, with different combinations, making them unique and delicious. One such paratha is Methi Paneer Paratha, with a stuffing of methi, paneer and tastemakers like cumin. The same way Aloo Methi Paratha can also be made.  Gujaratis regularly use this aromatic green in Methi Thepla and serve it with dahi or raita.

Being a traditional favorite, everyone loves kadhi. Methi Pakoda kadhi, a variation of the classic, adds a unique flavor to the dish. If looking for something heavier to accompany a roti or paratha, Methi pitla perfectly serves the purpose. Another tongue tickling subzi is that of methi and peanuts called Methi chi patal bhaji, which is flavored with garlic and coconut.

Methi Recipes, Indian Snack Methi Recipes

There is a plethora of snacks that can be made with methi. Adding methi to any snack makes it much better in terms of taste and color. Palak Methi Dhokla has a vibrant green color due to the methi and it tastes very unique!  As we already know that spinach and fenugreek leaves go great together and hence using that combination to make Palak Methi Muthias is an excellent idea.

Fenugreek leaves can even be added to besan to make flavorful Methi Pakodas, a famous street side snack or to compliment the sweetness of corns in Methi Makai Dhebra.

Benefits of Methi Leaves, Fenugreek Leaves

Methi (fenugreek leaves) : Methi leaves are low in calorie, powerful antioxidant and cures mouth ulcers. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves. Rich in Vitamin K which is good for bone metabolism. See all benefits of methi leaves here. 

Enjoy our methi leaves recipe collection below.

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paneer tikka in oven recipe | Punjabi paneer tikka in oven | paneer tikka | with 30 amazing images. A party without paneer tikka would be incomplete. We show you how to make paneer tikka in oven. Here is how you can impress your guests by making this all-time favourite party starter at home – and that too quite quickly and easily using an oven. This Punjabi delicacy is one of the most popular starters in Indian restaurants. Cottage cheese marinated in a mix of classic Indian spices, strung into skewer sticks, and cooked in a wood-fired tandoor but here we have got you a Punjabi paneer tikka in oven that needs no tandoor and can be easily made in an oven. Check out this recipe to find out how easy it can be to make delicious paneer tikka in oven right at home any time you wish. The Paneer Tikka tastes awesome with pudina chutney. However the ingredients used for making paneer tikka are easily available and if your pantry is well maintained. Making paneer tikka is very easy and can be quickly made. To make paneer tikka in oven, first we have marinated the paneer in a marinade. To make the marinade, take curd in a bowl. Further, add ginger and garlic paste. Ginger and garlic paste would add amazing flavor and make it even more delicious. Next, add kasuri methi, crushed between your palms to extract maximum flavors. Add the fresh and aromatic garam masala. Add chaat masala to give a chunky taste to paneer tikka in oven. Add besan, which will help in binding all the ingredients and will prevent it from turning runny. Lastly, add the main ingredient that enhances and gives the authentic taste to the recipe which is mustard oil and salt. Mix well our marinade is ready. Once our marinade is ready, add the paneer to the marinade. Gently mix and coat paneer well and leave it for 15 mins, you can also marinate for long time if you wish to. Further, once the paneer has been marinated place them on a greased oven tray and bake at 200c for 30 minutes. Once baked, remove paneer tikka in oven in a plate and you can sprinkle some chaat masala and lemon juice if you wish too. You can serve Punjabi paneer tikka in oven alone or with a platter of tandoori starters along with laccha onions, green chutney and lemon wedges. You can also use it to make delectable snacks like the Paneer Tikka Sub Sandwich or Paneer Tikka Wrap. Make a main course out of it, such as the Paneer Tikka Masala, which can be enjoyed with naan and roti. Use it innovatively to make more dishes like pulaos, sizzlers and kathi rolls. Enjoy paneer tikka in oven recipe | Punjabi paneer tikka in oven | paneer tikka | with detailed step by step photos and video below.

paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with 27 amazing images. paneer butter masala is a classic Indian recipe of paneer in a rich and spicy tomato gravy. Commonly also called as butter paneer. One of the first items that we all tend to look for in a Punjabi restaurant menu, the paneer butter masala fits all descriptions - classic, all-time favourite, droolworthy, best of the best! Notes on paneer butter masala recipe. 1. The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer. 2. Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal. 3. Add the fresh cream. If you want a creamier paneer butter masala then use more cream. Yes, this restaurant-style Punjabi paneer butter masala gravy is a necessary addition to your culinary skillset, and it is quite easy and quick too. You can also make a Jain version without onion or garlic. paneer butter masala is best had with parathas or phulkas. As it simmers in your kitchen, the aroma fills the house and brings the family to the table at once! Try other recipes like Badami Paneer or Baingan Bharta. Learn to make paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with step by step photos and video below.

gobi simla mirch recipe | Punjabi shimla mirch sabzi | capsicum cauliflower sabji | with 42 amazing images. gobi simla mirch recipe | Punjabi shimla mirch sabzi | capsicum cauliflower sabji is a simple yet flavourful sabzi. Learn how to make Punjabi shimla mirch sabzi. To make gobi simla mirch, heat enough water in a deep non-stick pan, add the salt, turmeric powder and cauliflower, mix well and cook on a medium flame for 4 to 5 minutes or till the cauliflower florets are parboiled. Drain the cauliflower florets and keep aside. Heat 2 tbsp of oil in a broad non-stick pan, add the cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Sprinkle a little water if the vegetables begin to burn. Keep aside. Next to make Punjabi shimla mirch sabzi, heat the remaining 2 tbsp of oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes. Add the chilli powder, garam masala, green chillies and dried fenugreek leaves and sauté on a medium flame for 1 minute. Add the tomatoes, 2 tbsp of water, sautéed cauliflower and capsicum, a little salt and coriander, mix well and cook on a slow flame for 2 to 3 minutes or till the masalas coat the vegetables evenly, while stirring occasionally. Serve hot garnished with coriander. There is something magical about cauliflower. It seems so common, but lends itself to a variety of preparations from everyday fare to exotic dishes. Here, for example, it combines with peppy capsicum, everyday spices and spice powders to make a tongue-tickling capsicum cauliflower sabji that you can serve with roti You will surely enjoy the tang lent by tomatoes and the super aromatic touch of kasuri methi in this mouth-watering dish. Besides Punjabi shimla mirch sabzi, cauliflower can be used to make Cauliflower Parathas, Cauliflower and Oats Tikki and Cauliflower and Broccoli Pie. Tips for gobi simla mirch sabji. 1. Cook on a medium flame for 4 to 5 minutes or till the cauliflower florets are parboiled. NOTE parboiled means not fully cooked, only partly cooked. 2. Sprinkle a little water if the vegetables begin to burn. The capsicum should be crispy and then only will you get the taste. 3. Sauté onions and spices on a medium flame for 1 minute. Frying fast prevents the masala from burning. Enjoy gobi simla mirch recipe | Punjabi shimla mirch sabzi | capsicum cauliflower sabji | with step by step photos.

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.

garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with 18 amazing images. Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a very simple and delicious garlic pickle recipe. Garlic is often added in small quantities to chutneys and pickles as part of their flavouring, but as in this garlic pickle recipe it can also be the main ingredient of a hot and sweet garlic pickle. The sweetness is provided by jaggery. The garlic pods can be cooked as in this garlic pickle recipe or matured in the sun. The aroma of garlic is unmistakable and pungent. Oil your hands before you peel garlic to prevent your fingers from getting discoloured and having a lingering garlic aroma throughout the day. Soaking garlic cloves in hot water makes it easier to peel them. Preparation of lahsun achar doesn't take long but all you need to do is keep it for a week to mature. To make garlic pickle, heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously. Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally. Add the masala powder, mix well and cook for another minute. Remove from the flame, cool and store garlic pickle in a sterilized glass jar in a cool dry place. This garlic pickle is ready for the table after 1 week. Use mustard oil if you wish to as mustard oil provides a beautiful aroma and pungent flavor but, if you don’t like that flavor make use of sesame oil or regular vegetable oil. Ensure there is no larvae, mold or fungi in the garlic cloves or else they will rot while pickling and spoil the garlic pickle. Slice off any overly large piece before adding to the pan. Lemon juice can be swapped with vinegar. The acid basically helps in increasing the shelf life of garlic pickle. You can serve Punjabi lahsun achar immediately or choose to preserve it for a week and then eat as pickle tastes better the longer it preserves. After storing the garlic pickle in a glass jar, stir it with a clean and dry spoon once a day. This would ensure that all the spices are mixed evenly in the pickle and do not settle at the bottom of the jar This lahsun achar is ready to serve after about a week and it stays well for upto 3 months. I have made a small quantity of this lahsun achar but you can multiply the quantities to make more if you like. Storage upto 3 months: In a cool dry place. Enjoy garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with detailed step by step recipe photos and video below.

dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | with 33 amazing images. This comforting Dudhi (bottle gourd) and Chana Dal Sabzi is a hearty and wholesome vegetarian dish. Learn how to make dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | lauki chana dal sabzi is a comforting and nutritious Indian dish featuring the subtle sweetness of lauki (bottle gourd) and the earthy flavor of chana dal (split chickpea). This simple yet delicious bottle gourd chana dal curry is prepared by sautéing onions, tomatoes, and spices, followed by adding the soaked chana dal and cubed lauki. The mixture is then pressure cooked until the vegetables are tender and the flavors have melded together. The bottle gourd cooks down to a soft, melt-in-your-mouth texture, perfectly complemented by the protein-rich Chana dal (split Bengal gram). The addition of finely chopped onions builds a flavorful base, while fragrant spices like cumin and turmeric add depth. This simple yet satisfying curry is perfect served with roti or rice, making it a wholesome and satisfying meal. dudhi and chana dal sabzi is a protein and fiber rich sabzi – to Tackle Obesity. protein and fibre are the nutrients which will boost your metabolism and give you a satiety value respectively to help in avoiding weight gain. Moreover, doodhi is a water-filled vegetable, so you make up on that key nutrient as well. For the weightwatcher reduce the oil content to 1 tsp and this Lauki Chana Dal Sabzi is sure to please your taste buds. pro tips to make dudhi chana dal sabzi: 1. Soaking the chana dal for at least 30 minutes to an hour shortens the cooking time and improves digestion. 2. Don't overcook the doodhi. You want it to be tender but retain a slight bite. 3. A squeeze of fresh lemon juice at the end brightens the overall flavor profile and cuts through the richness of the dish. Enjoy dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | with detailed step by step photos.

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.

matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | with amazing 35 images. matar paneer butter masala recipe is a masala paste sautéed in butter is further perked up with spice powders, tangy tomato, milk, cream and other ingredients to form a rich gravy that holds the star ingredients – mutter and paneer. Having a meal in any Indian restaurant serving naan, then you will find the popular restaurant style mutter paneer butter masala as one of the best selling Punjabi sabzis. In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is restaurant style mutter paneer butter masala. The rich hue, strong aroma and irresistible taste of this Punjabi paneer mutter will make you addicted to it! The appearance, taste and mouth-feel of this subzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy! The procedure and preparation may take a while, but the outcome and the taste of the dish is heavenly!! To make matar paneer butter masala recipe, the first step is to prepare onion paste. To prepare onion paste, blend onion, cashewnuts, garlic and ginger together into a smooth paste and keep aside. Further, to proceed take butter in a non-stick pan, add prepared onion paste and cook it. Once cooked, add Indian spices such as Kashmiri red chilli powder, cumin seed powder and garam masala along with dried fenugreek leaves and water to cook all the masalas and prevent it from burning. Further, add tomato pulp which gives tanginess to our sabzi. To balance the tang we have added honey, if you do not have honey, add sugar or jaggery. Add milk and fresh cream which will provide richness and creaminess to our Punjabi paneer matar and also a eye appealing color. Also, add corn flour to thicken the gravy a little. Lastly add green peas and paneer, mix everything well and cook. You can also deep fry of shallow fry paneer to give it a better flavor. Serve restaurant style mutter paneer butter masala immediately. Peas and cottage cheese are a made-for-each other duo, whatever be the style of preparation. A seemingly elaborate but actually easy recipe, matar paneer butter masala is an ideal accompaniment for rotis and jeera rice too. Relish this matar paneer butter masala hot and fresh, with your favourite rotis or parathas. Lachha Paratha is a perfect match. Enjoy matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | recipe with detailed step by step photos and video below.

cauliflower stir fry recipe | gobi fry | gobi tomato sabzi | with 29 amazing images. cauliflower stir fry recipe | gobi fry | gobi tomato sabzi is a quick and easy recipe which can be served within 20 minutes. Learn how to make gobi fry. To make cauliflower stir fry, boil enough water in a deep non-stick pan, add the cauliflower florets, turmeric powder and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Drain and keep aside. Heat the oil in a broad non-stick pan, add the ginger-garlic paste and green chillies and saute on a medium flame for 1 minute. Add the chilli powder, dried fenugreek leaves, garam masala and tomatoes and cook on a medium flame for 2 minutes. Add the cauliflower, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. As soon as you taste this gobi fry, you are sure to wonder how a sober vegetable turned into such an exciting ingredient! The magic is all thanks to the classic flavour bestowed by kasuri methi, with a little help from tomatoes and coriander too. You are also sure to notice the presence of coriander in this recipe, as it is used in much higher quantities as a key ingredient rather than as a standard garnish. Of course, we cannot forget the aromatic presence of ginger, garlic and green chillies along with garam masala in gobi tomato sabzi. Despite the exotic flavour and texture, the best part is that this cauliflower stir fry can be made easily with readily available ingredients. So, go ahead and give it a shot right away! Tips for cauliflower stir fry. 1. While cooking cauliflower with salt and turmeric powder, they should only be parboiled and not cooked completely. They need to maintain their crunch. 2. Serve gobi tomato stir fry with bajra roti. Enjoy cauliflower stir fry recipe | gobi fry | gobi tomato sabzi | with step by step photos.

This subzi is so tasty you can finish it off all by itself even without any rotis or rice! Chock-full of your favourite ingredients ranging from paneer and mushrooms to green peas and potatoes, this subzi is just too flavourful, although it is very easy to make and uses only common ingredients. The unique aroma and flavour of this Tava Paneer, Mushroom and Green Pea Subzi can be attributed greatly to the chaat masala and kasuri methi, both of which lend their strong and pungent characteristics to this dish. Also do try other tava recipes like Sprouts Tava Rice and Paneer Tava Masala .

carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle | with 18 amazing images. carrot pickle recipe is actually a instant gajar ka achar which is a North Indian carrot pickle. Here we have got you a delicious and a very simple carrot pickle recipe that is popular in Gujarat and North India. Pickles and achar are essential part of Indian meals. instant gajar ka achar have strength to enhance your simplest meals and make them flavorful. Pickle in a minute? Believe it or not, this yummy instant carrot pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy carrot pickle which can be prepared and relished in a jiffy. instant gajar ka achar is super quick and easy to make. Even an amateur cook cannot go wrong with this recipe. All you need to do is combine carrot, kalonji, split fenugreek seed and mustard seed, asafoetida, chili powder, turmeric powder and salt. Further, heat some mustard oil and pour over the carrot mixture. Mix well and your carrot pickle is ready to be relished! Make sure you use Indian or red carrot to prepare this pickle! To make the perfect instant gajar ka achar firstly buy the perfect carrot. Carrot should be firm, smooth, relatively straight and bright in color. Avoid carrots that are excessively cracked or bruised. You can serve the instant carrot pickle as a side dish with any meal. It will surely add a zingy flavor to your food. Gajar ka achar goes really well with theplas, parathas and low cal rotis. Enjoy carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle with detailed step by step recipe photos and video below.
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