Methi Pulav | Fenugreek leaves Pulav

Methi Pulav recipe


Quick, easy and delicious methi pulav.
Prep Time:10 minutes
Cook time: 20 minutes
Serves: 2 people

Ingredients:

1. Basmati rice- 1 cup
2. Cumin seeds-1/4 tsp
3. Cinnamon-2" piece
4. Cloves-3 nos
5. Cardamom-3 nos
6. Onion,finely chopped-1 small
7. Ginger,finely chopped- 1 tsp
8. Garlic,finely chopped- 1 tsp
9. Green chilies ,finely chopped- 1/2 tsp
10. Methi leaves / fenugreek leaves- 1 bunch 
11. Water-2 cups
12. Salt-to taste
13. Ghee/oil-as required

Instructions:

Soak rice in water for about 20 minutes.Drain well,keep aside.

Separate the methi leaves,from the stem,keep aside.(discard the stem).(Do not chop the leaves,as it will make the pulav taste bitter.)

Heat ghee/oil in a pan,add cumin seeds,cinnamon,cloves and cardamom,saute for few seconds or until fragrant.

Add onion,ginger ,garlic and green chilies and saute until onion turns translucent.

Add methi leaves and saute for few minutes.

Next add rice and saute for a minute or two.

Add water and salt to taste.Bring this to boil.

Reduce the heat to low,cover and cook until rice is done.Once cooked through,fluff the rice using a fork.

PUNJABI CHOLE MASALA | CHANA MASALA

Punjabi chole



Spicy Punjabi style chickpea curry.
Prep Time: 5 Hours
Cook time: 45 minutes
Serves: 2 to 3 people

Ingredients:

1. Chickpeas- 1 cup
2. Cardamom-2 nos
3. Bay leaf-1 no
4. Cloves-3 nos
5. Cinnamon-2" piece
6. Tea bag- 1 no
7. Onion,chopped- 1.5 cups(2 medium)
8. Ginger,grated- 1 tsp
9. Tomato,chopped-1 cup(2 medium)
10. Sugar- 1/4 tsp
11. Kashmiri chili powder- 1 to 1.5 tsp(or to taste)
12. Black pepper powder- 1/2 tsp(or to taste)
13. Coriander powder- 1.5 tsp
14. Cumin powder- 1/2 tsp
15. Turmeric powder- 1/4 tsp
16. Garam masala powder- 3/4 tsp
17. Amchur powder/dry mango powder- 1/4 tsp(optional)
18. Kasuri methi,dry fenugreek leaves- 1 tbsp
19. Coriander leaves,chopped- 1/4 cup
20. Onion,chopped- 1 to 2 tbsp( optional)
21. Salt -to taste
22. Water- as required

Instructions:

Soak chickpeas in plenty of water for about 5 to 6 hours.Rinse well and drain.

In a pressure cooker add chickpeas,cardamom,bay leaf,cloves,cinnamon,tea bag,water and salt to taste.Cook until it is done.Drain the chickpeas and keep aside.Discard the tea bag and the whole spices.Retain the broth for later use.

Heat oil in pan,add onion and grated ginger.Saute until it turns golden brown.

Add tomato and cook until oils starts to separate.

Add sugar,kashmiri chili powder,black pepper powder,coriander powder,cumin powder,turmeric powder and garam masala.Cook until it start to leave the sides of the pan,stirring continuously.

Add chickpeas and the remaining broth/water( adjust the quantity of broth/water according to the consistency you require).

Add amchur powder(if using)  and kasuri methi,Mix well.Add more salt if required.Simmer for about 8 to 10 minutes or until the gravy turns thick.

Garnish with coriander leaves and chopped onion( if desired).Serve with roti or batura along with chopped onions.