Winter is my favourite season for a simple reason – the awesome vegetables that come in this weather. Spinach, Fenugreek, Bathua, Sarson, Beets , carrots.
Although these days all these are available all year but I prefer to use the vegetables as per their respective season. It is the best time to give loads of nutrition to the picky eaters – kids.
This is the best way to make kids eat fenugreek and they totally relish this. They even take it to school next morning with paranthas.
Its an easy to make and yummilicious winter favourite. Without onion and garlic it makes a perfect dish to make even on fasts days.
Prepping methi leaves:
- 1 bunch methi leaves (washed and finely chopped)
- ¾ tsp salt
for methi malai paneer:
- 3 tbsp ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 4 cloves
- 1 black cardamon
- 1 inch cinnamon stick
- 1 tbsp ginger chopped
- 2 green chillies
- ½ tsp kashmiri red chili powder
- 1 tsp coriander powder
- ¼ tsp turmeric
- 2 large tomatoes
- 1 tbsp magaz/ melon seeds
- 1 tbsp cashew nuts (soaked for 15 mins)
- 1 tsp sugar
- ¾ cup milk
- salt to taste
- ¼ cup malai / fresh cream
- ¼ cup water add as required
- 200 gms paneer in cubes
- ¼ tsp garam masala powder
- Make a paste of tomatoes, cashew nuts, magaz and green chillies.
- Wash fenugreek leaves well in plenty of water, chop them and apply salt in them and keep aside for half hour. After that, squeeze and wash them in water. It reduces bitterness of methi leaves.
- Heat ghee and add cumin seed, bay leaf, cloves, cardamom and cinnamon stick. Sautee till spices are fragrant. Add ginger and cook for a minute.
- Add the tomato paste and masalas (salt, sugar, coriander, red chilli powder & turmeric). Sautee the masala well and cook covered o medium flame till oil releases.
- Add the methi leaves and mix well
- Add milk, malai and water. Add the paneer cubes and mix gently.
- Cover and simmer for couple of minutes.
- Finally remove from flame and add garam masala. Serve hot with chappatis or parathas
Enjoy the goodness of Methi this winter.