Indian Recipes
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Ingredients
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| 1 |
Basmati rice |
2 cups |
| 2 |
Methi (fenugreek leaves), chopped |
1 small bunch |
| 3 |
Paneer, cubed & fried |
50 grams |
| 4 |
Tomatoes, chopped |
2 |
| 5 |
Garlic, peeled & chopped |
4 cloves |
| 6 |
Green chilies, chopped |
4 |
| 7 |
Green peas |
1 cup |
| 8 |
Turmeric powder |
1/4 teaspoon |
| 9 |
Salt |
to taste |
| 10 |
Red chili powder |
1/2 teaspoon |
| 11 |
Cumin seeds |
1/2 teaspoon |
| 12 |
Vegetable oil |
3 tablespoons |
| Method |
Wash methi leaves well, drain and set aside,
Heat oil or ghee in a pan, add cumin seeds and let it splutter, now add garlic and green chilies and let it fry for 30 seconds. Now add turmeric powder and red chili powder, stir, add methi, peas and tomatoes and stir-fry for 5-7 minutes, add rice and fry until lightly brown. Now add 4 cups of water, bring to a boil, cover and cook over low heat until cooked and all the water is absorbed. Let it cool, serve.
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| Servings - 3 |
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| Introduction
of the dish |
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Methi is a rich source of vitamins, anti-oxidants, iron and dietary fibers.
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| Served
With... |
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Any course
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