Methi

Last weekend when I went for my vegetable and grocery shopping, I picked up very fresh methi (fenugreek) and decided to use it a number of ways for guests that I was having over.

Over two days, Methi found its way into a nice fish main course, paneer, as well as parathas that could virtually be had with any dish or just by themselves with a bowl of yoghurt and papad.

Methi has a rich flavour, but can make the dish a little bitter if not used in the right quantity. When used in the right proportion, it can give a very distinctive flavour.

Here are my two recipes with Methi.

Fish In Methi


Ingredients

4 - 6 slices of Surmai / Pomfret
2 medium sized tomatoes finely chopped
1 tsp finely chopped ginger garlic / paste
2 green chillies chopped
1 small bunch Methi leaves (Fenugreek)
1/4 tsp garam masala
1 tsp coriander powder
3 tsps oil
Salt to taste
Few coriander leaves chopped

Procedure

Wash the fish slices, sprinkle salt on both sides and keep aside. Take out all the Methi leaves from the stems, wash and chop finely. In a kadai heat oil. Add ginger garlic and green chillies. Reduce flame and stir for a minute. Now add methi leaves and cook in open kadai for five minutes. Add chopped tomotoes and dry spices. Cover with fitting lid and cook for a few minutes till tomatoes and methi are well cooked and soft. Now put in the fish, add a little salt and cook on medium flame for 3 - 5 minutes. Serve hot decorated with fresh coriander leaves.

Methi Paneer



Ingredients
250 grams paneer (cottage cheese)
2 medium sized tomatoes finely chopped
1 tsp finely chopped ginger garlic / paste
2 green chillies chopped
1 small bunch methi leaves (Fenugreek)
1/4 tsp garam masala
1 tsp coriander powder
3 tsp oil
Salt to taste
Few coriander leaves chopped

Procedure

Cut paneer into one inch pieces and keep aside. Take out all the Methi leaves from the stems, wash and chop finely. In a kadai heat oil. Add ginger garlic and green chillies. Reduce flame and stir for a minute. Now add Methi leaves and cook in open kadai for five minutes. Add chopped tomatoes and dry spices. Cover with fitting lid and cook for a few minutes till tomato and methi are well cooked and soft. Now put in the paneer, add salt and cook on medium flame for 3 - 5 minutes. Serve hot decorated with fresh coriander leaves.