बिल्कुल अलग तरह से बनाया,सबने मांग - मांग कर खाया

Ingredients

• 1 handful Fresh Fenugreek Leaves (washed and drained)
• 1 tablespoon Peanuts (roasted in pan)
• 1 tablespoon Gram Flour (lightly roasted)
• 1 tablespoon White Sesame Seeds (roasted with peanuts)
• 3 Garlic Cloves (lightly crushed)
• 2 Green Chili (one crushed with garlic, one sliced for tempering)
• 1 tablespoon Mustard Oil (for base cooking)
• ½ teaspoon Cumin Seeds
• 1 Dry Red Chili (whole)
• ½ teaspoon Ginger (finely chopped)
• 1 Onion (finely chopped)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
• 1 Tomato (finely chopped)
• to taste Salt
• 2 cups Hot Water (for gravy and cooking methi)
• ½ tablespoon Butter (for final tempering)
• ½ teaspoon Garam Masala

Instructions

1. Prepare Fenugreek Leaves

   Wash a handful of fresh fenugreek leaves thoroughly, shake off excess water and set aside in a colander to drain.

   Time: PT2M

2. Roast Peanut‑Besan‑Sesame Mix

   Heat a skillet over medium heat, add 1 tbsp peanuts and roast until golden (about 2 minutes). Add 1 tbsp gram flour and stir‑fry for another 2 minutes until fragrant. Finally add 1 tbsp white sesame seeds and roast 1 minute. Transfer the mixture to a blender jar and let it cool.

   Time: PT5M

3. Roughly Chop Fenugreek

   Coarsely chop the drained fenugreek leaves; no need for a fine mince.

   Time: PT2M

4. Crush Garlic and Chili

   Lightly crush 3 garlic cloves and 1 green chili together.

   Time: PT1M

5. Dry‑Sauté Fenugreek

   In the same clean skillet (no oil), add the chopped fenugreek, crushed garlic and the remaining green chili. Sauté 3‑4 minutes on medium heat until the leaves release moisture and become dry.

   Time: PT4M

6. Start the Curry Base

   Wipe the skillet, add 1 tbsp mustard oil, ½ tsp cumin seeds and 1 whole dry red chili. When the seeds crackle, add ½ tbsp each of minced garlic and ginger; fry 1 minute.

   Time: PT2M

7. Sauté Onion and Green Chili

   Add the finely chopped onion and another green chili (sliced). Cook 3 minutes until the onion turns translucent.

   Time: PT3M

8. Add Ground Spices

   Stir in ½ tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder and 1 tsp Kashmiri red chili powder. Roast for 2‑3 minutes, adding a splash of water if the mixture sticks.

   Time: PT3M

9. Cook Tomatoes

   Add the chopped tomato and salt to taste. Cook 4 minutes until the tomato softens and oil begins to separate.

   Time: PT4M

10. Grind Roasted Mix

    In the blender, grind the cooled peanut‑besan‑sesame mixture to a fine powder (about 1‑2 seconds).

    Time: PT1M

11. Create the Gravy

    Add the freshly ground powder to the skillet, pour in 1½ cups hot water, and bring to a gentle boil. Stir well to dissolve any lumps.

    Time: PT3M

12. Combine Fenugreek with Gravy

    Return the dry‑sautéed fenugreek leaves to the gravy, add another ½ cup hot water, mix, cover and simmer 4‑5 minutes until the leaves are tender and the gravy thickens.

    Time: PT5M

13. Prepare Final Tempering

    In a small pan, melt ½ tbsp butter, add 1 dry red chili, 1 tbsp sesame seeds and the sliced half tomato. Turn off the flame, sprinkle ½ tsp Kashmiri red chili powder, and stir quickly.

    Time: PT2M

14. Finish the Curry

    Pour the tempering over the simmering curry, sprinkle ½ tsp garam masala, give a gentle stir and serve hot.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

15 g

Fat

15 g

Fiber

4 g