Methi/Palak Malai Mater

I usually try only a couple of side dishes for chapathi most of the time and found this delicious recipe from one of my friend `s blog when i`m searching for something green and Healthy. I used coconut milk instead of Heavy whipping cream used in the actual recipe.

INGREDIENTS

Fenugreek leaves – 1 bunch

Spinach- 1 bunch

Paneer- 10 small cubes

Green Peas – 1 cup

Coconut milk – 1 1/2 cup

Oil – 3 tsp

Cumin Seeds – 1/2 tsp

Ginger – 1 tsp, minced

Onions– 1 medium, chopped

Riped Tomatoes – 2 medium, chopped

Turmeric Powder – 1/2 tsp

Coriender Powder – 1/2 tsp

Garam Masala – 2 tsp

Red Chili Powder as required

Salt as needed

METHOD

Wash and cut Fenugreek and Spinach leaves.Keep aside.

Heat oil a pan and Fry the paneer and soak it in warm salt water.

Now heat some oil in a pan and add mustard seeds, cumin seeds,curry leaves and allow it to splutter.

Add onions, fry for some time and add turmeric powderand Ginger.

Now add Tomatoes, mix and cook for 5 minutes.

Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. Mix well, cover and cook for 5 minutes. drain the water from Fenugreek and spinach leaves and add it to the peas.Add the paneer to this mixture .

Cover the lid and cook until the leaves turns soft.

Finally add the coconut milk, mix well and remove from the stove. Dont cook after you add the coconut milk .

Serve hot with Chapati or Naan.

Recipe Courtesy : My friend Vaish

Chick Peas Gravy

INGREDIENTS

Chick peas (Channa) 2cups

Coriander leaves (for garnishing)

Salt

Oil

FOR GRINDING

Onion 1

Tomato 1

Fennel seeds 1/2 tsp

Red chili 2

corriander seeds 4 tsp

jeera 1 tsp

black pepper 1 tsp

garlic 2 pods finely chopped

few curry leaves

grated coconut

¼ teaspoon of turmeric powder

Garam masala 1 tsp (curry powder)

METHOD

1.Soak the Chick peas in water for 16 hrs.

2.Cook Chick peas in a cooker, Drain the water and separate one cup of cooked chick peas. Blend these separated ones into into thick, smooth paste with little water.

3.Heat the pan with the oil and add fennel seeds when it pops add red chilly, curry leaves,corriander seeds, jeera, chopped garlic, black pepper,chopped onion and fry until it becomes golden brown.

4.Then add chopped tomato and fry for 3 minutes, garam masala (curry powder) fry well, when the aroma comes out , switch off the stove , allow it to cool and grind it into a fine paste and keep aside.

5.Heat the pan with the oil,add the paste prepared in step 4 and 2 with the cooked Chick peas and pour some water if required to get the consistency.

6.Now add the salt bring to boil in the medium heat for 6 min. Garnish with the coriander leaves and remove from the stove.

It goes well with Chapathi or Idly

Vegetable Kurma

Ingredients

Vegetables (carrot, beans,couliflower,green peas,potato) - 2 cups

Onion - 1 big

Tomato- 1 big

Green chilies -5

Ginger -1" piece

Ginger garlic paste - 1 teaspoon

Bay leaf -1

Oil -2 tablespoon

Mustard seeds -1 teaspoon

chilli powder- 1 1/2teaspoon

Coriander powder 1 1/2 teaspoon( add more or less)

Garam masala - 1 teaspoon (preparation link)

Turmeric powder - 1/2 teaspoon

Coconut milk 1/4 cups

Salt to taste

For Grinding

Coconut - 1/2 cup

Cashew nuts - one handful (about 10)

Poppy seeds -1/2 teaspoon

Fennel seeds 1/4 teaspoon

Green chillies - 4

Method

In a thick bottom vessel, heat oil and splutter mustard seeds. Add bay leaf, onions , green chillies , ginger and ginger garlic paste one by one and fry. Onion should not turn brown color. add the powdered ingredients and fry for few mins. Put the vegetables in this along with the coconut milk ,salt and enough water and cook. When it is half way through add the finely grinded paste (refer TO GRIND ) and choped tomato . Let it cook until done. Add curry leaves and coriander leaves at the end.

This goes well with chapathi .