Methi Makai Malai

Preparation Time: 40 minutes
Servings: 2
Ingredients

• 1 Bunch of Methi/ Fenugreek leaves
• 1 cup of Kabuli Chana soaked overnight
• 1 large sized onion
• 2 tablespoon oil
• 4-5 garlic petals – peeled
• 1’’ ginger
• 1-2 green chilies
• 1 tablespoon haldi/turmeric powder
• 1 large sized tomato, chopped
• 2 table spoon Fresh Cream
• 2 table spoon Butter
• Salt to taste

Method

1. Pick the leaves of Methi, clean rinse and chop them up .Keep aside.
2. Soak the Chana overnight, boil the next morning in a pressure cooker for 15 minutes over high flame.
3. Add oil to a heavy bottom cooking vessel/kadai, when the oil gets heated up add the ingredients listed under tempering.
4. Keeping the heat at low, add ginger, garlic and onion fry for a minute.
5. Once the onion turns light brown, make sure the oil is not too hot and add the green chillies and turmeric powder. Now add chopped tomatoes.
6. Follow this by chopped Methi.
7. Now add the precooked Chana and cook until tender.
8. Cook for another 8-10 minutes.
9. Add salt to taste. Mix well. Leave for another 2 minutes.
10. Finally add fresh cream and butter as shown in picture. Sauté for 2 minutes.
11. Serve hot along with hot rotis.