Around this time of the year we get good and fresh methi/fenugreek in the groceries and I make sure that I stuff a bunch of them in the fridge. There are some, who do not like the intense or bitter cooked taste of the methi, but fortunately we love it at home and so I try different recipes with it. Here are some recipes using Methi that I have blogged earlier: Methi Paratha Methi Moong daal Methi Rice Methi Paneer Chole Methi pakodas (low-fat) Methi matar paneer Steamed Lentil squares (with methi) I also make this easy Chana Daal, Methi…
Garlic Pickle/ Lasun Achaar
For folks here in the United States hope you are having a pleasant thanksgiving long weekend. Unlike the hectic weekends we have been having over the past few weeks, we have been taking it easy and relaxing most of the time at home. The weather also has drastically changed, with temperatures sometimes reaching close to 0 C during nights and early mornings. Most of the time all I want to do is curl up with a book or a movie and sip on hot tea all day. So that is what I did on the first day of the holiday…
Matar Paneer Masala
I have already posted a version of Matar Paneer with Methi before. Usually this is the recipe I stick to, while making Aloo matar or Matar Paneer. But over the past few weeks, I have been experimenting with coconut milk and have been adding it to many curries with good results. Adding coconut milk to this curry provides a mild creamy taste and balances the taste of the spices/garam masala. This provides good flavor without having to add heavy cream or even the cashew almond paste. The combination of tomato paste and coconut milk gives ample thickness to the…