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Sunday, July 29, 2012

Methi Mushroom Chana Masala with cous-cous


Last night we were awake little late, catching up Olympics’ opening ceremony on TV.Although I would say they have put in so much effort and hard work, which I do really appreciate, there is something which was missing, don’t know what. Ok to be honest I liked when James Bond ( Daniel Craig ) was sharing screen space with the queen and then Mr.Bean with his antics. But what captivated me was the depiction of industrial revolution. Well another summer Olympics have started yesterday and from today we are normal, I mean back to work. But many a times, we would be checking the medal tally just to be refreshed about the event.

Here is a deal for you for today’s post – methi, mushroom chana masala and fruit chat.Methi or fenugreek leaves are easily available here, and so usually a very simple stir/fry with potato and green peas works fine for us .But sometimes, mostly on weekends we like to make some rich gravy based preparations with it. Then comes mushroom, which we like to eat so that’s also included and last is chick peas – our ever versatile ingredients and savior on many occasions for a monotonous menu. Methi Mushroom and Chana is cooked in milk gravy, to give a lustrous and silky smooth texture. This goes well with naans and pulaos especially for a  vegetarian menu.We served over a bed of cooked cous-cous.A one pot meal itself.


Now to the recipe
Methi Mushroom Chana Masala 
Recipe requirements (serves 3-4 )
 1bunch of methi leaves/Fenugreek leaves
 2cups of chopped mushroom
1 can of chick pea/ or 2 cups of cooked chick pea
1 medium size onion
2-3 garlic pods
½ inch ginger root
1 and a half cup of milk
Seasonings
½ tsp of turmeric powder
2 tsp of hot red pepper powder
2 tsp of dhania/coriander powder
½ tsp of cumin powder
 ¼ tsp of hing (asfoetida)
1/2 tsp of cinnamon powder
1/4 tsp of cardamom powder
½ tsp of cumin seeds
Salt as per taste
2-3  tbs of cooking oil



Method
Chop onion, garlic and ginger finely. Or it’s better to grate them with mandolin (Kadokus) it’s much easy and quick to chop this way.
Pick fresh leaves from the methi (fenugreek) stalks and then chop it finely. Blanch them for 1-2 mints in a separate saucepan.
Now discard the water in the chick pea can, and then wash chick pea very well in water. Or you may soak the dry Kabuli chana and then pressure cook it for two whistles with ample water in pressure cooker.
Now heat up a saucepan, add cooking oil, and temper this with cumin seeds.
Add chopped onion, garlic and ginger. Fry them well for 4-5 mints or till the rawness is gone.
Now add the dry seasonings- turmeric, red pepper, and coriander powder. Adjust salt.
Add in finely chopped methi leaves now directly or you may use the blanched methi leaves (which ever way you prefer working with methi)
 Add chopped mushroom. After 3-4 mints both will release a lot of water.
Now add in a Kabuli chana or chick pea, fry all for 4-5 mints more
Keep on frying this little bit more or the oil comes from the sides about-10 to 15 mints at medium flame.
Add in cinnamon powder and cardamom powder.

Add in about a cup up to 1 and half a cup of milk, cover it and let it simmer at med-low flame till the entire gravy thickens a bit.
TIP – if you find all the ingredients is cooked well and the gravy is still runny. To fix this you may add in any flour about 1-2 tsp and stir it well, make sure there is no lump.
Mix well and keep on simmering and stirring, about 4-5 mints the gravy will start to get thick.
At this time check and taste salt, and hotness. If you need more then add and check.

At the end, add in 1 tsp of ghee or 2 tbs of cream to give extra richness.And sprinkle sugar all over it ( not essential if you don’t like it, but since methi leaves are little bitter , it has been to be added , and I prefer adding sugar)
This Methi Mushroom and Chana preparation goes very well with Peshwari Naan or Vegetable Pulao  or even cooked cous -cous .


After you finish this then don’t forget to serve some chopped fruits (I used kiwi+strawberry+apple ) with a tsp of thick yogurt or cream. One more look and I will be done with this post.



I would say yogurt is much healthier.

Alright Friends have a nice weekend in which ever part of the world you are in.

Happy Cooking Friends

4 comments:

  1. Superb presentation. Just love this healthy dish.

    ReplyDelete
  2. Delicious n healthy recipe, excellent presentation.

    ReplyDelete
  3. Thanks all for coming by ..hugs

    ReplyDelete

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