North Indian Methi Butta Palak A Fenugreek Leaves Baby Corn Food

CHICKEN METHI ( CHICKEN WITH DRIED FENUGREEK LEAVES)

Steps:

• Clean, skin, wash and cut chicken into medium sized pieces.
• Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies.
• Heat oil in a pan. Add whole garam masala and bay leaves. Sauté until cardamoms starts to crackle.
• Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, garlic paste, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute.
• Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and three fourths cup of water. Cover the pan and cook on a low heat for ten minutes.
• Serve hot.

NORTH INDIAN METHI BUTTA PALAK - A 'FENUGREEK LEAVES-BABY CORN

Steps:

• Firstly, put the methi leaves and palak leaves in plenty of boiled water for a while.
• Then, put them in chilled cold water for a while.
• Drain.
• Keep aside.
• Put babycorn in a bowl and add plenty of water.
• Allow to boil until babycorn is three-fourth cooked.
• Heat oil in a skillet.
• Add bayleaf, cumin seeds and cardamoms.
• Allow cumin seeds to crackle.
• Once they stop crackling, add ginger and garlic.
• Saut'e until their raw smell is gone and garlic is lightly browned.
• Add onions and saut'e till brown.
• Add green chillies and turmeric powder and mix well.
• Add tomato.
• Cook, uncovered, on medium flame, till tomato is tender and breaks easily.
• Add salt, spinach leaves (palak leaves), methi leaves and drained baby corn.
• Mix well.
• Cover.
• Cook on medium-high flame for 10 minutes, stirring two-three times in between.
• Uncover.
• Mix well.
• Garnish with corriander leaves.
• Serve immediately with hot rotis for a fantastic dinner/lunch!