First of all, let me wish all of you a Happy and Prosperous New Year. Heres hoping that the new year brings health, and happiness and that you achieve all that you hope for and more. Moving on to the recipes, Methi a.k.a fenugreek is one of my favorite green leafy veggies. There are a variety of dishes that you can make with methi- methi chi pattal bhaaji (a marathi curry version of methi), methi na thepla (a gujju version of flatbreads stuffed with methi), methi na gota, methi na muthia, bajri-methina dhebra (two different gujarati snack or farsaan versions) and the punjabi vegetable dishes such as matar methi malai and alu methi. If you were to ask me to choose between these two punjabi dishes, i would have to pick alu methi as my favorite. Using the least amount of ingredients it makes for a scrumptious accompaniment to garma garam rotis. The only con to making methi matar malai in the US is that the peas are a tad too sweet for my taste. The sweetness that they lend to the dish alters the taste of the dish slightly.


Alu Methi




Serves 2

2 potatoes
3 cups methi- chopped
1/2 tsp chili powder
salt to taste


For tempering
1 tbsp oil
1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1/3 tsp turmeric powder
1/4th tsp asafoetida


1. Peel and chop the potatoes. Wash the methi leaves, destalk them and chop them finely.
2. Heat oil and ghee and add the mustard and cumin seeds. When they pop, add the turmeric and asafoetida and add the chopped potatoes.
3. Add salt and cover and cook for 10 minutes.
4. Stir every 6-8 minutes and when they are almost done add the chopped methi leaves. Cover and cook till the potatoes are completely cooked.
5. Add the chili powder and cook for 5 more minutes.
6. Serve with some rotis.


Methi Matar Malai

Serves 2

2 cups matar/peas
3 cups chopped methi leaves
1 tomato- finely chopped (optional)
1 medium onion- finely chopped
8-10 cashews
1 tsp poppy seeds
1/2 cup regular/heavy cream
1 cup milk
1/2 tsp garam masala
salt to taste
1/4th tsp turmeric
2 cloves
2 bayleaves
1 sticks cinnamon






1. Crush the cashews and poppy seeds together to make a fine powder and set aside.
2. Heat oil, add the cloves, cinnamon and bayleaves and next add the finely chopped onions.
3. Saute till the onions turn transluscent or golden brown and then add the tomatoes.
4. Saute till the tomatoes are completely cooked and then add the garam masala, turmeric and salt.
5. Cook for 5 more minutes and add the cashew poppy seed paste and the peas and methi.
6. Cook for another 5 minutes and add in the heavy cream and milk.
7. Cook for 10 minutes or so and if the gravy seems to be too thick add more milk as needed.
8. Serve with rice or rotis.