It’s true that one doesn’t realise the value of things which one have. Hmm….In this context I’m talking bout Greens. When available in abundance, in India, I know I used to feel so disappointed when mom says whats gonna be on the plate. Hmm….Now in UK, I miss them soo much.
Lemme be fair, not going to complain so much too….as I get few greens. But naah…not the abundant choice, not the freshness and sometimes not the taste too. So Last weekend, I went to one of my favorite grocery shop (it always gives me a high to go there). There I saw these wonderfully fresh methi/fenugreek leaves. Now Could I resist that ???
When i was thinking what to cook for a very quick-lunch, when time is running out, I decided on this. ‘Methi Pulao’ …..so easy to cook…….The actual pain in the ass is plucking those little leaves; Well I finally got hubby to help me there at early 7 am. ;-). It’s a single pot dish. I used the rice cooker.
- 2 cups Basmati Rice
- 3 cups Methi / Fenugreek Leaves ( Tightly packed )
- 1 Big Carrot (optional)
- 1/2 cup Peas
- 1 medium Onion
- 2 medium Tomatoes
- 2-3 Green chillies
- 1 tsp Cumin
- 1 small Bay Leaf
- 2-3 Cloves
- 1″ Cinnamon stick
- 2 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1 Veg Stock Cube (optional)
- 1 tsp Ginger paste
- 1 tsp Garlic paste
– Wash the rice and soak it in water for 20 min.
– In the Cooker, Heat oil, add the BayLeaf, Cinnamon, Cloves. Once the aroma is released, splutter the cumin in it.
– Add the chopped onions, green chillies, peas, carrots and methi leaves. Add some salt at this stage.
– Once the leaves are cooked, add the finely chopped tomatoes, red chilli powder, coriander powder.
– Add the veg stock cube here. Not necessary, but it gives the extra-taste to the dish.
– Once the tomatoes are mushy, add the drained rice and saute well, till everything gets coasted nicely.
– Pour the required water, check and adjust the seasoning.
– Go and relax, rest is taken care by the rice-cooker;
– Once done, fluff it with a fork and enjoy.
Though the main things were methi & matar in the pasta (methi matar farfalle) I cooked, the addition of different spices made them two totally different dishes…..Hmm….I cant keep wondering, the greatness of spices.
** Chop the methi before cooking, if you don want to see the long greeny strands. I always remember this, after adding the leaves to the pot.
** If not using frozen or fresh peas, you may need to cook them separately, and add it to this.