Thursday, October 20, 2011

Methi Paratha and Bell Peppers & Soya Sabzi

I was in the Indian store the other day. In the produce section, I saw fresh methi/ fenugreek leaves. It has been a long time since fresh methi leaves were available in the place I live. So, I bought a bunch and on the way back, I was amazed to find myself craving to cook the methi and eat it ASAP.
So, for dinner that day I made my favorite methi paratha. Normally I would have served parathas with pickle and curd, but that day I chose to make a simple sabzi to go with the parathas. Hence, the bell peppers & Soya sabzi.
Ingredients (serves 4)
Wheat flour – 2 cups
Methi – 1 bunch
Onion – 1 finely chopped
Tomatoes – 1 finely chopped
Garlic – 1 clove finely chopped
Ginger – 1 tsp finely chopped
Turmeric powder – ¼ tsp
Chilli powder – 1 tsp
Garam masala – 1 tsp
Chaat Masala – 1 tsp
Oil – 1 tbsp
Salt to taste
Method
Pluck the methi leaves off its stem and wash them nicely. Keep it aside. In a pan, heat oil. Add the chopped onions, garlic, ginger, and sauté nicely. Add the tomatoes and cook for 2 minutes. Add turmeric powder, chilli powder, garam masala, chaat masala and salt. Mix well and cook for 2 minutes. Now add the washed methi leaves and mix well. Cook until the leaves have cooked well. Remove from stove and allow it to cool completely.
In a wide vessel, mix flour and the cooked methi leaves. Mix well. Do not add water if the leaves have oozed out a lot of water. Knead nicely. Sprinkle water only if necessary. Keep the dough covered for 10 minutes.
Make equal sized portions of the dough. Roll each dough portion using a rolling pin. Heat a flat iron tawa or griddle and cook the rolled paratha on it. Add a little oil to the paratha to make it soft and tastier.
Serve hot methi parathas with pickle or raita.

Bell peppers & Soya sabzi
Ingredients
Bell peppers – 1 cup diced (I used yellow and red peppers)
Soya Chunks – 1 cup
Onion – 1 finely chopped
Tomatoes – 1 finely chopped
Chilli powder – 1 tsp
Salt to taste
Method
Boil water in a pan. Remove from stove and add the soya chunks to it. Drain after 5 minutes and keep aside.
In a pan, heat oil. Sauté the chopped onions until they turn translucent. Add the tomatoes, bell peppers and mix well. Add salt and chilli powder and mix well. Add ½-cup water and cover with a lid. Cook the vegetables covered for 5-10 minutes, stirring them occasionally. Once the bell peppers are nicely cooked, remove the lid and simmer for a few minutes.

Remove from stove once the gravy has thickened. Serve this with rotis, noodles or pulav.

4 comments:

  1. Tomato in a Methi Paratha is different for me.. wil soon try.. I love Parathas of any kinds, but am not so good at making them soft.. The can be eaten only when hot, once cold they break and become very dry....yours look yumm..perfect subzi to go along..
    Love Ash.

    ReplyDelete
  2. Do let me know how it turns out :-)

    ReplyDelete
  3. very healthy and delicious parathas, sabzi sounds great..

    ReplyDelete

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