Methi Malai Murg Veg

INGREDIENTS

• 1 cup methi leaves (fenugreek leaves), washed and chopped
• 1 cup mixed vegetables (carrot, beans, peas, potatoes), diced
• 1 medium onion, finely chopped
• 1/2 cup fresh cream
• 1/4 cup yogurt (optional)
• 1 tablespoon ginger-garlic paste
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil or ghee
• Fresh cilantro for garnish
• 1/2 cup water

Recipe

Step 1: Prepare the Vegetables

- Wash and chop the methi leaves (fenugreek leaves) and other vegetables.

- Set the vegetables aside for later use.

Step 2: Sauté the Spices

- Heat oil or ghee in a large pan or kadhai.

- Add cumin seeds and allow them to splutter.

- Add chopped onions and sauté until they turn golden brown.

- Add ginger-garlic paste and green chilies, cook for 2-3 minutes.

Step 3: Add Spices and Vegetables

- Add coriander powder, turmeric powder, red chili powder, and salt.

- Mix the spices well and cook for 1-2 minutes to release their aroma.

- Add the mixed vegetables and sauté for a few minutes.

Step 4: Add Water and Cook

- Add water to the pan and stir well. Cover and cook for about 10-12 minutes, until the vegetables are soft.

Step 5: Add Methi and Cream

- Once the vegetables are cooked, add the methi leaves (fenugreek leaves) and cook for 2-3 minutes until they wilt.

- Add fresh cream and yogurt (if using), mix well to coat the vegetables with the creamy sauce.

Step 6: Finish and Garnish

- Sprinkle garam masala powder and stir well to combine.

- Cook for 2-3 more minutes, then adjust seasoning if necessary.

- Garnish with fresh cilantro leaves.

Step 7: Serve

- Serve the creamy Methi Malai Murg (Veg) hot with naan, roti, or rice.