Methi che aalan (Fenugreek leaves and wheat flour curry)
Winter special Maharashtrian recipe of fenugreek leaves that gives you a profound sense of satiation.
Ingredients
Methi che aalan (Fenugreek leaves curry)
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1/4 tsp Asafetida
- 5-6 leaves Curry leaves
- 1 nos Onion medium chopped
- 1 tbsp Ginger garlic paste
- 2 nos Tomatoes medium
- 10 nos Green chili
- 1 tsp turmeric powder
- 400 grams Methi (fenugreek leaves) chopped
- 2 cups Hot water
- 1 cup Wheat flour slurry 1:2 (flour to water)
- Salt
- 2 tbsp Fresh coriander leaves chopped
Tempering oil
- 4 tbsp Oil
- 2 tsp Cumin seeds
Instructions
- Pick, wash and chop methi (fenugreek) leaves.
- Wash and chop onions. Peel, wash and prep ginger,-garlic paste. Wash and grind green chillies with 1/4 tsp salt add diced tomatoes and grind again to a paste.
- In a bowl prepare a slurry with wheat flour and water.
- In a kadhai heat oil. Crackle cumin seeds. Add asafetida, washed curry leaves and allow it to splutter.
- Add chopped onion and saute just till they start getting golden at the edges.
- Add and fry ginger garlic paste till raw smell goes away. Add turmeric and fry for few seconds. Add the tomato-chili paste and sauté till you see oil separating.
- Add chopped methi leaves. And sauté for a few minutes till they are wilted.
- Add hot water, salt to taste. And let it come to boil.
- Put the flame to sim, add the wheat flour slurry mix and let it cook for 5 minutes to let the curry thicken.
- Finish with chopped coriander leaves. Taste before serving and make final adjustments if needed. Your methi ka aaran is ready to serve. Serve with a side of cumin tempered oil.