Methi Matar Malai | Creamy Fenugreek with Peas

Methi Matar Malai is a wonderful and mellow fusion of sweet, bitter, sour, and tart flavours. I adore this dish and though it uses a good quantity of cream, the final result if worth it. Its a perfect dish for a treat, a party, or an add on dish to a complete table! Try it and I assure you there will will no protests at home!!

Methi ke Pakode Wali Kadhi | Buttermilk Curry with Fenugreek Leaf Dumplings/ Fritters)

It finally rained here - what a relief! I feel as though I have been living in a steam bath for days!! With the rain the temperatures dropped almost 15 degrees and its so beautifully pleasant right now. And most importantly, no mosquitoes on the horizon yet. Keeping my fingers crossed that this trend continues and we can go to the local farm to pick some fresh vegetables and fruits.

Methi Aloo | Fenugreek Leaves Potato Stir Fry

If you are looking for a vegetable dish with full on flavour, no compromises, you're in the market for Methi Aloo  or Fenugreek Leaves Potato Stir-Fry. This leafy green with a unique flavour has a slightly bitter taste. Indeed the greens are so incredibly fragrant when cooked that I'd recommend opening the kitchen window when you get cooking!!

Methi Matar Tofu Malai | Fenugreek Peas Tofu Curry

Tofu is one of my favourite foods. I use it in a variety of ways including to make Indian style vegetables and curries. Last night I paired it with one of my favourite vegetables - methi or Fenugreek. Fresh methi leaves are not very easily available to me so I tend to get the fresh frozen variety or the dry ones. For making methi vegetable, the fresh frozen variety is best.

Methi-Kanda Pakoras | Fenugreek-Onion Fritters

Something for a rainy day? How about pokaras? A tea-time staple, these Indian-style fritters are quickly rustled up and served with tea especially when there are unexpected visitors. Loved by kids and adults alike, pakoras come in all shapes and sizes. Vegetables of choice are cut in bite-sized portions and covered with seasoned chickpea flour and deep-fried. In my home we love onion pakoras. I usually make them on a really rainy day and serve them hot with a steaming cup of sweet tea!!

Methi-Kanda Pakoras or fenugreek-onion fritters taste divine. The somewhat bitter taste of fresh fenugreek leaves combines very well with the sweet flavour of the onions. I usually use the red onions as they turn out more crispy when fried. I have found that the white or yellow onions are more watery that the red ones and do not acquire or retain the desirable crispness when deep frying.

Ingredients:
1 cup fenugreek leaves, tightly packed
1 medium onion, chopped fine
3/4 cup chickpea flour
2 green chillies
1/2 tsp cumin
1/4 tsp red chilli powder
Salt to taste
Water, just enough to make a batter
Oil, for deep frying

Method:

1. Place the chickpea flour in a large mixing bowl. Add the cumin seeds, chilli powder, and salt. Sift together.
2. Now add just enough water to make a batter. Make sure that the batter is completely free of any lumps.
3. Chop the fenugreek leaves coarsely, mince the green chillies, and mix with the onion. Pour this into the prepared batter and blend together, making sure that all the vegetable has a coating of the batter.
4. Heat oil for deep frying in a heavy bottomed wok. Reduce heat to medium. Gently drop spoonfuls of the onion-fenugreek batter into the oil. Fry on medium heat until the pakoras are well cooked and golden brown in colour.
5. Serve hot with fresh green chutney.

This delicious treat goes out to Herb Mania hosted this month by Red Chillies.

Vegan Recipe

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