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.