Vegetables In Methi Curry Recipe
I grew up eating this Vegetables In Methi Curry frequently and am happy to share this recipe with you. It is always prepared with a focus on Vegetable. An assortment of fabulous flavors, the Vegetables In Methi Curry recipe is one of those Indian dishes you simply shouldn't miss. It is an effortless Side Dish. I am certain we both will agree that this Vegetables In Methi Curry is very scrumptious.
Ingredients
1 cup peas boiled or frozen
1 cup carrot diced into small pieces
1 cup chopped fresh fenugreek greens
3 tbsp oil
1/2 tsp cumin seeds
1 onion chopped finely
1/2 tsp red chilli
1 tsp coriander powder
1 1/2 tsp salt
1/4 tsp garam masala
1 tbsp dry fenugreek leaves
2-3 tbsp cream
1 tsp ginger juliennes
PASTE
2 tomatoes chopped
10 cashewnuts
5-6 flakes garlic
1" piece ginger
Directions
Boil 2 cups water with 1/2 tsp sugar.
Add carrots and peas.
Boil for 2 minutes till carrots are crisp tender.
Remove from water with a strainer.
Add 1/2 tsp sugar to the boiling water.
Add fenugreek and boil for 3-4 minutes till soft.
Strain fenugreek and squeeze out the excess water.
Keep vegetables aside.
Heat oil in a kadhai, add cumin seeds and let it turn golden.
Add the onion and stir fry till light brown.
Add chilli powder, coriander powder and salt.
Mix well for a few seconds.
Add the prepared tomato cashew paste and cook for 4-5 minutes till dry.
Squeeze and add the fenugreek greens and bhuno for 3-4 minutes.
Add carrots and peas.
Mix well.
Add 2 cups of water and bring to a boil.
Boil for 2 minutes.
Reduce heat.
Add garam masala, dry fenugreek leaves and cream.
Garnish with ginger juliennes and serve hot.
Add carrots and peas.
Boil for 2 minutes till carrots are crisp tender.
Remove from water with a strainer.
Add 1/2 tsp sugar to the boiling water.
Add fenugreek and boil for 3-4 minutes till soft.
Strain fenugreek and squeeze out the excess water.
Keep vegetables aside.
Heat oil in a kadhai, add cumin seeds and let it turn golden.
Add the onion and stir fry till light brown.
Add chilli powder, coriander powder and salt.
Mix well for a few seconds.
Add the prepared tomato cashew paste and cook for 4-5 minutes till dry.
Squeeze and add the fenugreek greens and bhuno for 3-4 minutes.
Add carrots and peas.
Mix well.
Add 2 cups of water and bring to a boil.
Boil for 2 minutes.
Reduce heat.
Add garam masala, dry fenugreek leaves and cream.
Garnish with ginger juliennes and serve hot.
