Punjabi Fenugreek Chicken Recipes

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PUNJABI ALOO METHI



Punjabi Aloo Methi image

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

1 tablespoon ghee (clarified butter)
1 teaspoon cumin seeds
1 teaspoon ground turmeric
½ medium tomato, chopped
3 medium potatoes, chopped, or more to taste
2 cups fenugreek leaves
1 tablespoon water
salt to taste
½ medium lemon, juiced
1 tablespoon chopped fresh cilantro, or to taste

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



Punjabi Fenugreek Chicken image

Number Of Ingredients 14

2 cups packed fresh washed fenugreek leaves
1 1/2 cups nonfat plain yogurt, whisked until smooth
1/2 cup water
3 tablespoons peanut oil
2 medium onions, finely chopped
2 tablespoons peeled minced fresh ginger
2 teaspoons minced fresh garlic
1 fresh green chili pepper, such as serrano, mixed with seeds
1 1/2 pounds boneless skinless chicken breast halves, cut into thin 2-by-1-inch pieces
1 tablespoon ground coriander
1 1/4 teaspoons Garam Masala
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste

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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