Tuesday, March 15, 2011
I learnt this recipe from my sis-in-law, while we visited them in chicago, she made this awesome yummy curry and I had an immediate attention to put in my list of things-to-learn. She looked online for the recipe and changed it a little bit by replacing the cashews with almonds. Trust me, I personally liked the methi-badam(almond) combination. This is a very simple recipe with minimal amount of work, everything depends on the blended stuff and finally mix it up and cook it altogether principle. Lets look into the recipe......
Bunch of Methi leaves
1/2 cup of whole almonds(badam)
2 cardamom seeds (elaichi)
2 cloves (lavang)
2 cinnamon sticks (dalchina chekka)
2-3 green chillies
2 chopped garlic
1 cup yogurt (curd)
1/4 cup milk
2 tbsp oil
1.Firstly, clean the methi leaves thoroughly, these normally consist of lot of soil, the preferrable method is to soak them in warm water and add some salt to it, remove it after 15 mins and wash them twice or thrice till you get a feeling that the soil is removed.
2.Now, Finely chop the onions,green chilly, next grind the following( 3/4 of the chopped onions, green chilly, yogurt, almonds, cardamom seeds, cloves, cinnamon sticks). This gives a nice and rich consistency.
3.Heat a pan, add oil and now add the chopped garlic and remaining 1/4 onions, if you enjoy the smell of cardamom seeds, you could add one more, I usually add one more to the oil. Fry them for a while and now add about 1/4 cup of milk.
4. Now add the cleaned Methi leaves and the blended paste, add salt and let it boil till all the methi leaves are cooked and till you get the right consistency of the gravy in accordance to the methi leaves. If you like it spicy, you could add some Mirchi powder to this.
This goes well with chapathi and also rice. Its one of the easy to do recipe which is very rich and I personally like the color of this dish.
Posted by ANU at 3:59 PM