Punjabi Fenugreek Chicken Recipes
PUNJABI ALOO METHI
Aloo methi is a popular Punjabi dish. Methi has a tangy, bitter taste and I love it with green chilly raita or ghee-topped chapati.
Provided by Allrecipes Member
Categories Indian Side Dishes
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Heat ghee in a shallow pan over medium heat. Add cumin seeds. When cumin seeds crackle, add turmeric. Add tomato and cook for 5 minutes.
- Add potatoes. Reduce heat to medium-low and cook until they soften, about 10 minutes. Add fenugreek leaves and cook until wilted, about 5 more minutes.
- Add water, cover, and cook until fenugreek starts smelling fragrant, 5 to 10 minutes. Add salt.
- Mix well. Sprinkle with lemon juice and garnish with cilantro.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 63 g, Cholesterol 16.4 mg, Fat 7.2 g, Fiber 8.9 g, Protein 9.3 g, SaturatedFat 4.1 g, Sodium 57.1 mg, Sugar 3.4 g
PUNJABI FENUGREEK CHICKEN
Number Of Ingredients 14
Steps:
- 1. In a food processor, process the fenugreek leaves until minced. Transfer to a cast-iron or nonstick wok or saucepan. In the same food processor, process together the yogurt and water until smooth.2. Place the wok with the fenugreek leaves over medium-high heat and cook, stirring, until all the moisture dries up (there is always some water clinging to the leaves after they are washed). Reduce the heat to medium-low, add 1 tablespoon oil and roast, stirring the leaves, until they are fragrant and much darker in color, 15 to 20 minutes. Remove to a bowl. 3. Add the remaining oil to the same wok and cook the onions over medium-high heat, stirring, until golden, about 5 minutes. Add the ginger, garlic, and green chili pepper, stir 1 minute, then mix in the chicken, coriander, 1 teaspoon garam masala, paprika, turmeric, and salt. Cook the chicken, stirring as needed, until it is golden on all sides, about 7 minutes.4. Mix in the cooked fenugreek leaves and the yogurt-water mixture and bring to a boil over high heat. Cover the pan, reduce the heat to medium, and cook, stirring as needed, until the chicken is very tender, the sauce thick, and the oil separates to the sides, about 20 minutes. Transfer to a serving dish, garnish with the 1/4 teaspoon garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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