Tag Archives: kasoori methi

Aloo matar subji (Potato & peas in a spicy gravy)

Lunch today comprised of my take on an Indian classic, aloo matar subji with some gluten free rotis (recipe posted earlier with a couple of tweaks – added an egg and some caraway seeds this time).   There are a few vegetable combinations with potato that work really well and peas is one of them.   I picked up some fresh peas from the supermarket last week and did not want to see them go to waste and so I shelled them and kept them in the fridge with a view to using them today.  I can’t wait to make this again for Anna when she’s back – I think she will love it.

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What do I need to make it?

  • 4-5 medium potatoes peeled and quartered
  • 1 cup of fresh peas
  • 1 medium onion finely chopped
  • 2 medium tomatoes roughly chopped
  • 3 green chillies
  • 4 cloves of garlic
  • 1″ piece of ginger (skin off)
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • Pinch of asafoetida
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp amchoor (mango powder)
  • 1 tsp kasoori methi (dried fenugreek leaves) optional
  • Handful fresh coriander leaves chopped for garnish
  • 3 tbsp ghee (clarified butter)
  • Salt to taste

 

How much will I make?

Serves 4

How do I make it?

Par boil the potatoes and peas and keep aside.   Use a pestle and mortar to make a paste of the ginger, garlic, green chillies and black peppercorns.   Heat a heavy bottom pan and add ghee and cumin seeds with a pinch of asafoetida .  Stir for a minute before adding the paste – stir for another couple of minutes, add the chopped onions and cook for 5-8 minutes till the onions start to turn brown.   Add the turmeric, red chilli and coriander powder with a dash of salt.  Give it a good mix before adding the tomatoes.   Cook over medium heat till the fat leaves the masala.  Add the potatoes and peas with a cup of water.   Cover with a lid and cook on low flame for 10 minutes till the vegetables are cooked.   Add the amchoor and fenugreek at this stage  (if you can’t find amchoor then use juice of half a lime), adjust the seasoning and mix well.  Garnish with fresh coriander leaves and serve with your favourite Indian bread or rice.

 

Methi and spinach chicken

One of my favourite recipes from my food bible (Prashad by Inderjit Singh Kalra) is methi (fenugreek) chicken.  I made some a few days ago and added spinach to the recipe which works a treat.  As with every recipe in this book the outcome never seems to fail and the final product is worthy of any top class restaurant.  We had the chicken with brown rice string hoppers but it is a great dish to serve with your favourite Indian bread or rice pilau.

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What do I need to make it?

  • 1 kg chicken – we used skinless, boneless thighs
  • 1 cup yogurt
  • 300 gm chopped onions
  • 3 tbsp chopped garlic
  • 5 tbsp ginger (3 tbsp chopped and 2 tbsp julienned)
  • 6 green chillies chopped (de-seed if you want to reduce spiciness)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 250 gm chopped tomatoes
  • 150 gm baby spinach
  • 150 gm fresh fenugreek (if using dried fenugreek leaves – sprinkle 2 tbsp towards end of cooking process)
  • 1/4 cup fresh coriander chopped
  • Whole garam masala
    • 5 green cardamom
    • 1 black cardamom
    • 5 cloves
    • 1 stick of cinnamon
    • 1 bay leaf
    • A pinch of mace
  • 1/2 cup of ghee (clarified butter)
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Whisk yogurt in a bowl and add chicken, salt, chopped spinach and fenugreek leaves.  Leave this marinade aside for 30 minutes.  Heat ghee in a oven proof pan, add whole garam masala and saute over medium heat until it begins to crackle.  Add onions and saute until golden brown.  Then add chopped garlic, ginger and green chillies, stir for 2 minutes.   Dissolve the turmeric, chilli and coriander powder in 60 ml of water and add to the pan – stir for 30 seconds.   Add the tomatoes and cook(stir often)  till fat leaves the masala, add the marinated chicken along with marinade and about 1 cup of water.   Bring to a boil, cover and simmer until chicken is almost cooked and the fat leaves the masala once again.  Adjust the seasoning.  Sprinkle the ginger and coriander (and dried fenugreek leaves, ‘kasoori methi’ at this point if not using fresh leaves).  Cover with lid.   Mix some wheat flour and water to make a dough and seal the lid with the dough before placing in a 200 degree pre heated oven for 15 minutes.   Remove the seal, stir and serve hot with your favourite Indian bread or rice.