Methi or fenugreek leaves are rich in Iron and also a good digestive. They are also called as Kasuri methi when sun dried. Kasuri methi is used in most North Indian dishes to enhance their flavour, whereas fresh methi lea leaves are also used to make Parthas and in Bhajiya.
- 250 gms Basmathi rice cooked and ready
- 2 potatoes chopped into bite size pieces
- A small bunch of methi leaves chopped fine
- Coriander leaves chopped fine
- 8 green chillies minced
- 2 onions chopped fine
- 2 tbsps ghee
- 5 tbsp oil
- 1tsp jeera/Cumin seeds
Heat a mixture of 2 tbsps ghee and 5 tbsps oil. Add a spoon of jeera and after it splutters add the green chillies. Toss. Add the onions, the potatoes and methi leaves. When half cooked add salt. Cook till done. Add the haldi, rice and heat well. Garnish with coriander leaves. Serve with papad and raita.
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