Methi Mutton Fry Recipe (Vendhaya keerai Mutton Varuval)

Healthy and nutritious methi mutton fry, this dish can be prepared with gravy or dry fry as per preference. Enjoy this mutton fry with steam cooked rice, chapati and dosa.

Recipe Video Posted on Youtube English Channel 😊

Ingredients:
1 Kilo Mutton
1 Bunch Fresh Methi Leaves
1 Large Onion
1 1/2 Tbsp Ginger and Garlic Paste
1 1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder

4 Dried Red Chilies
4 Cloves
4 Cardamoms
2 Inch Sticks Cinnamon
1 Star Anise
1 Tbsp Coarse Salt
3 Tbsp Oil
1/2 Lime
Garnish: 2 Green Chilies, 1 Tbsp Coriander Leaves

Prep:

Wash the mutton twice. Place it in a colander allow excess moisture to drain.

Peel and wash equal amounts ginger and garlic (1 1/2 Whole Garlic Bulbs + 2 Inch Ginger) roughly chop the ginger and garlic and add it to a mixerjar, grind to form a smooth paste.

Separate the methi/fenugreek leaves from stem and rinse twice in water. Drain the fenugreek leaves and reserve.

Peel and wash large onion, finely chop and reserve.

Remove the stems from chilies and finely chop.

Separate coriander leaves, rinse twice and finely chop.

Wash the lime and chop in half.

Cook the Mutton:

In a pressure pan or cooker add 2 tsp oil, place it on medium flame for a minute.

Add 2 cloves, 1 inch stick cinnamon, 2 pods cardamom.

Add mutton followed by 1 tbsp ginger and garlic paste, 1 tbsp chilly powder, 1/4 tsp turmeric and 1 tsp coriander powder stir and fry the mutton in the masala for 3 to 4 minutes on medium flame.

Add 2 cup water and 1 tsp coarse sea salt stir and place the lid.

Once the steam develops place the whistle and the flame on high cook for 3 to 4 whistles or until the meat is tender.

Remove the meat from flame reserve.

Method:

Place a wok on medium flame allow it to reach temp.

Add 2 tbsp oil, allow it to reach temp.

Add dried red chilies, 2 cloves, 1 inch cinnamon stick, 2 cardamom pods and star anise allow to splutter.

Add finely chopped onion and fry for a minute. Add 1 tbsp ginger and garlic paste and fry for a minute.

Add fenugreek/methi leaves and fry for another minute. Add 1/2 tbsp chilly powder, 1/4 tsp turmeric powder and 1/2 tbsp coriander powder and fry all the ingredients.

Add the cooked mutton along with broth and salt stir well and place on medium flame. Cook the mutton for 3 to 4 minutes if you want gravy. For dry fry keep stirring and fry the mutton for 6 to 8 minutes once the meat is well combined and fried in the masala, add chopped chilies, half a lime juice and coriander stir and fry once. Serve methi mutton with rice topped with ghee, mix the mutton masala with rice..Enjoy! 

Methi Matar Malai Recipe

Methi Matar Malai is a very simple and easy recipe to prepare. Excellent side dish to serve with phulkas, roti or pulao. Normally in high end restaurants they will add cashew paste if you like the taste of cashew paste in the dish then avoid the maida and add 4 Tbsp cashew paste. we can also add paneer or cauliflower to the gravy.

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Ingredients:

3 Medium Onions (Peeled and chopped roughly)

4 to 5 Chilies 

2 Cups Fenugreek (Methi)leaves Cleaned and washed

1 Cup Frozen or Fresh Green Peas

1/4 Tsp Nutmeg powder

2 Tbsp Maida(allpurposeflour)

3 Tbsp Fresh Cream

2 Cups Milk

1 1/2 Tsp Ginger and Garlic Paste

4 Cloves

1 Inch Stick Cinnamon

2 Pods Cardamom

1 1/2 Tsp Ghee

1 Tsp Salt

1/2 Tsp Sugar

2 Tbsp Oil

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Method:

• In a mixer jar add the onion and chillies along with a splash of water and grind till smooth paste..
• Heat a heavy bottom wok or pan on medium flame add ghee and oil once the oil and ghee is hot add the cloves, cinnamon and cardamom allow to splutter a bit.
• To the spices add the ground chilly and onion paste along with ginger and garlic fry till there is no moisture and oil should surface on the side.
• Add the methi leaves and fry a bit once the greens wilts down a bit add the peas and fry for a minute.
• Add salt and sugar along with one cup water cover and cook the peas till tender.
• Once the peas have cooked add the maida and fry till raw flavor from the flour has gone. add 1 cup milk at a time and stir once all the milk is added bring to boil.
• Add nutmeg powder and stir switch of the flame and add the fresh cream stir and serve hot...Enjoy...:)

Thank you so much for visiting my page. Do give this recipe a try and post your comments. This is an original recipe created by vidyalakshmi. please do not copy and recreate the same content or copy any content and pics with out written permission from me contact me via: vidyascooking@gmail.com

Fenugreek Leafs/ Methi /Vendikeerai Pulao Recipe

I'm updating this recipe with new video and pics. Fenugreek leaves is a herb. In India we use it in dried format or fresh leaves to enhance the aroma and taste of curries and pulao. 

These methi leaves  are known for its medicinal properties. According to Ayurveda when consumed regularly these leaves help curb diabetic levels, relieve joint pain, body pain and also helps in hair growth. 

Since both my parents are diabetic we consume these greens on a regular basis and also try to include it in as many dishes as possible.

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Ingredients: 

1 Cup Basmati Rice, Jeera or Bullet Rice

3 Medium Tomatoes blanched and crushed

1 1/2 Large Onion Sliced

1 Bunch Fenugreek leaves (coarsely chopped)

2 Tbsp Ginger and Garlic Paste

2 inch Piece Cinnamon

3 Cloves

3 Cardamom pods

1 Bay leaf

1 Tbsp Tomato Ketchup

1 Tsp Chilly powder

1 Tsp Coriander powder

1/2 Tsp Turmeric powder

1/2 Cup Coconut or Cows Milk

2 Tbsp Oil

1 Tbsp ghee ( clarified butter)

1 Tbsp salt

Finely Chopped Mint, Coriander and 1/2 Lime Juiced for Garnish...

Method:

Wash and soak rice for 10 mins.

Heat a pressure cooker add oil and ghee fry cinnamon, cloves, cardamom and bayleaf allow the spices to splutter.

Add the onions, slit chillies, ginger and garlic paste fry till onions turn transparent. Add the crushed tomatoes, chilly powder, coriander powder and chilly powder fry till oil is separated from the masala.

Add the fenugreek leaves and tomato ketchup fry for 2 more minutes. Drain excess water from rice. Transfer the rice to the masala fry for a minute. 

Measure and add liquid water and milk. For every cup rice add 1 cup milk and 1 cup water. Once the liquid is added stir adjust salt as per taste cover, place a whistle and cook on high flame for three whistles.

After three whistles remove the pressure cooker from flame allow the pressure to release for 2 minutes before opening. Open the lid and mix the pulao garnish with mint coriander and lime juice before serving...Serve hot...Enjoy :)