Carrots and potato Sauteed with Fresh Fenugreek Leaves | Gajar Aalu methi dry recipe

Methi  is a popular north Indian side dish.  Methi is wonder herb, has great medicinal values. Well combination of these three will only be healthy.  You can’t go wrong with taste if you follow the recipe. Methi , Carrot and Potato are easily available  and it makes a amazing side dish do try and let me know if you liked it :)

Ingredients

1. Carrots – 2 to 3 medium to big
2. Potato - 2 small or 1 medium boiled
3. Fenugreek leaves (fresh methi laves)- 2 bunches
4. Vegetable oil – 2 – 3 tbsp
5. Hing (asafoetida) – ¼ tsp
6. Mustard seeds – 1 tsp
7. Cumin seeds (jeera) – 1 tsp
8. Salt – to taste
9. Garam masala powder – 1 tsp
10. Coriander (dhania) powder – 1 tsp
11. Red chilli powder – 1 tsp or to taste

Instructions

1. Boil the potatoes and cut into cubes.
2. Peel and cut carrots  Wash and chop fenugreek/Methi leaves.
3. Heat oil in a wok/ kadai. Add mustard, hing, cumin, let it crackle. Add Carrot and potato , cook for 5 - 7 minutes.
4. Add Methi leaves, stir fry till water evaporates. Cook for further 5 mins.
5. Add all the masala powders.Fry for 5 mins or till carrots and Potato are cooked and has a slight crunch.
6. Remove from heat and serve hot with chapatis

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Kala Chana Masala Recipe, Black Chickpeas Curry (Punjabi Style)

There are ample of variety to try with chana .  Best thing about chana masala is it goes well with roti/paratha or steamed rice.  it's one of the best comfort food.  If you go to Delhi or Punjab the staple food everywhere you can see is rajma chalwa, chole chawal, chole batura .This lentil is very delicious and rich in protein. With its low glycemic index, Kala chana is perfect for a healthy diet. Lot of people make sprouts from kala chana and eat it in salads.

I have cooked the kala chana masala curry in a pressure cooker to reduce its cooking time.  If you don’t have pressure cooker then you can cook this kala chana masala sabzi in normal pan too, however it will take quite a lot of time to get cooked.

Ingredients :- 

1. 1 cup of dried black chickpeas/kala chana (soaked overnight or for 8-9 hours)
2. 3 cups water for soaking black chickpeas
3. 1 medium size onion, finely chopped
4. 1 large tomato, finely chopped
5. 4 to 5 garlic cloves finely chopped
6. 1 to 2 green chilli finely chopped
7. 1 tsp cumin
8. ½ tsp red chilli powder
9. ½ tsp punjabi garam masala 
10. ¼ tsp turmeric
11. pinch of asafoetida/hing
12. 2 tbsp ghee or oil
13. salt as required

Instructions

1. Soak the black chickpeas or kala chana overnight or for 8-9 hours.
2. In a pressure cooker, add 2 tbsp of ghee or oil.Add cumin, crackle them and then add finely chopped onions , saute the onions till they become light golden.
3. Add garlic, green chilli and saute for 15-20 seconds .
4. Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
5. Add the turmeric powder, asafoetida, kashmiri red chili powder and saute for 2-3 seconds, then add the kala chana along with all of the water. season with salt and stir well.
6. Pressure cook on a medium to high flame for 8-9 whistles or more till the chickpeas are cooked well and softened.
7. Lastly sprinkle the garam masala and stir. garnish the kala chana curry with coriander leaves.
8. Serve the kala chana curry with steamed rice, rotis or chappati.

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Cabbage Peas and Onion Recipe

This is everyday simple cabbage recipe , it goes well with Chapatis as well as rice .

Ingredients :-

1. 1 small cabbage chopped 
2. 1 small sized onion (sliced thinly) 
3. 1/2 cup green peas (matar) 
4. 1-2 green chillies (chopped) 
5. 1/4 tsp turmeric powder 
6. 1/2 tsp red chili powder
7. 1 tsp mustard seeds
8. 1 tsp Fenugreek seeds/ Methi Dana
9. 1 tsp ginger finely chopped
10. salt to taste 
11. 4-5 curry leaves
12. 1 tbsp of cooking oil

Method :-

1. Heat oil in a pan .Add Mustard seeds and Methi Dana  let it splutter, add green chillies, curry leaves and ginger.
2. Add Peas and let it cook for 4 to 5 minutes, now add sliced onions and fry till light brown , Add salt and and other spices.
3. Now add cabbage ,mix it well.
4. Cover it and cook for 10 minutes.Keep on stirring it in between.
5. Cook till Cabbage is cooked , serve it hot with chapatis.

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Spinach Daal recipe with Pigeon pea | Palak Daal Recipe with Toor/Arhar

I love Spinach and always look out for new recipes with it.This time its Spinach/Palak Dal, its  healthy , tasty and easy to make,  with iron and fiber(Spinach) and (Daal) protein all in one. There are many versions of Spinach Daal , this one I made with Toor Dal/ Arhar Dal/Pigeon pea

Ingredients

1. 1 cup tuvar dal/pigeon pea lentils
2. 2 cups chopped spinach/palak
3. 2, 3 cloves of Garlic chopped
4. 1 green chili/hari mirch, chopped
5. 1 inch ginger/adrak, chopped
6. 1 tsp cumin seeds/sabut jeera
7. ¼ tsp asafoetida/hing
8. 1  tsp Garam Masala
9. 1 tsp Coriander Powder/ Dhania powder
10. ½ tsp turmeric powder/haldi
11. ½ tsp red chili powder/lal mirch powder
12. Water for cooking
13. 2 or 3 tbsp ghee /oil
14. salt as required

Instructions

1.    Wash the Toor Daal and cook it in a pressure cooker with turmeric powder. add 2 cups of water , pressure cook for 1 to 2 whistles or till the dals become soft , Keep it aside.

2.    in a pan, heat ghee/oil . fry the cumin and then add the chopped ginger and garlic and fry for a minute.

3.    Add the chopped chili and fry for half a minute, now add the chopped spinach. add red chili powder , asafetida and Dhania powder.

4.    saute for 5 minutes till the spinach becomes soft and stops releasing water on a medium flame.

5.    Now add mashed Toor Dal and mix it with  spinach.

6.    add water around ½ cup to 1 cup depending on how thick or thin you want the daal to be.

7.    finally add salt and Garam Masala simmer the palak dal for 6-7 minutes.

8.    serve palak dal hot with rice or Chapati.

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