METHI LEAVES GRAVY RECIPE
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METHI LEAVES GRAVY RECIPE INGREDIENTS FOR ROASTING AND GRINDING Groundnut seeds - 1 tbsp Fried gram - 1 tsp White sesame seeds - 1 tsp Water - 1/2 cup INGREDIENTS FOR SAUTEING Oil - 1 tbsp Finely chopped garlic - 5 nos Chopped methi leaves - 2 cups INGREDIENTS TO MAKE GRAVY Oil - 2 tbsp Cumin seeds - 1/2 tsp Finely chopped garlic - 5 nos Finely chopped onion - 1 no Ground tomato puree - 2 nos Red chili powder - 2 tsp Coriander powder - 1 tsp Garam masala powder - 1 tsp Turmeric powder - 1/4 tsp Salt - 1 tsp (as required) Water - 1 cup INGREDIENTS FOR TEMPERING Oil - 1 tbsp Finely chopped garlic - 5 nos Red chili powder - 1/4 tsp Preparation time : 15 minutes Cooking time : 30 minutes No of servings : 4 members Cuisine : Indian Coarse : Side Dish for chapati Method: 1. Heat oil in a pan, add groundnut seeds and roast for 2 minutes. 2. Add fried gram, sesame seeds, mix once and turn off the flame. 3. Place it in a blender jar, add water, grind it into smooth paste and place it in a bowl. 4. Add chopped tomatoes in the blender jar and blend it into smooth paste. 5. Heat oil in a pan, add chopped garlic and saute for a minute. 6. Add chopped methi leaves, saute for 2 minutes, turn off the flame and set it aside. 7. Heat oil in a kadai, add cumin seeds, chopped garlic, onion and saute for 2 minutes. 8. Add ground tomato puree, spice powders, ground paste, water and stir once. 9. Bring it to a boil, add sauted spinach, mix well, cook for 2 minutes and turn off the flame. 10. Heat oil in a tadka pan, add chopped garlic and saute until it turns golden brown in color. 11. Add red chili powder, turn off the flame, pour the temperings in the gravy, mix well and serve. |
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| Heat a pan and add 1 tbsp of groundnut seeds |
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| Roast for 2 minutes in medium flame |
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| Add 1 tsp of fried gram and sesame seeds |
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| Mix once and turn off the flame |
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| Place it in a blender jar |
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| Add 1/2 cup of water |
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| Blend it into smooth paste |
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| Place it in a bowl |
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| Add 2 chopped tomatoes in the blender jar |
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| Blend it into smooth puree |
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| Heat 1 tbsp of oil in a pan and add chopped garlic |
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| Saute for a minute |
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| Add 2 cups of finely chopped methi leaves |
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| Saute for 2 minutes and turn off the flame |
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| Set it aside |
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| Heat 2 tbsp of oil in a kadai and add cumin seeds |
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| Add chopped garlic |
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| Add chopped onion |
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| Saute for 2 minutes |
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| Add ground tomato puree |
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| Saute for 2 minutes |
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| Add 2 tsp of red chili powder, 1 tsp of coriander powder, 1 tsp of garam masala powder, 1/4 tsp of turmeric powder and salt |
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| Mix once |
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| Add ground paste |
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| Add 1 cup of water |
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| Stir once |
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| Bring it to a boil |
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| Add sauted spinach |
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| Mix well, cook for 2 minutes and turn off the flame |
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| Heat 1 tbsp of oil in a tadka pan, add chopped garlic, saute until it turns golden brown in color, add 1/4 tsp of red chili powder and turn off the flame |
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| Pour the temperings in the gravy |
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| Mix once |
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| Serve |
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