I have a love and hate relationship with some leafy vegetables. I love to eat them, but hate to pluck them. The list includes moringa leaves and methi leaves. It is healthy, so my love wins over hate. I bought methi leaves thinking that I will make methi paratha. It didn’t happen as we went to our favorite Middle Eastern store we picked up some Tannour bread. This is similar to our Nan except that it does not contain fat (oil, butter etc) and is yeasted. I love to see them as they are coming out of oven and through conveyer belt to packing section. If you go to that store from 9 A.M to 4.P.M you will get fresh ones. My hubby likes that store, he likes to shop there unlike in Indian stores, as soon as entering the store he will say what you need? Pick up fast, result I will forget one or two items I was planning to buy from there.
One year ago : Moru curry/Yogurt gravy
Print recipe from here
What you need
Potato: 1 cup (chopped into bit size cubes)
Carrot: ½ cup (chopped into bit size cubes)
Cauliflower: 2 cups (Individual florets)
Red bell pepper: ½ cup (chopped into bite sizes)
Methi leaves/Fenugreek leaves: 1 ½ cup (washed and chopped finely)
Onion: 1 no
Tomato: 2 no
Turmeric powder: ½ teaspoon
Cumin seeds: ½ teaspoon
Fennel seeds: ¼ teaspoon
Cinnamon: two 1 inch pieces
Cardamom: 2 no
Cloves: 3 no
Mace: ¼ teaspoon
Cumin powder: ½ teaspoon
Coriander powder: ½ teaspoon
Gram masala: ½ teaspoon
Chili powder: ½ teaspoon
Green chili: ½ of one
Ginger garlic paste: 1 tablespoon
Salt; 1 ½ teaspoon or to taste
Olive oil: 1 tablespoon
Curry leaves: 1 sprig
Coriander leaves: 2 tablespoon
How I made
Enjoy with Rice or Nan or Tannour bread.
Preparation time: 45 minutes
Yield: 6 serving
Verdict: Yummy
Will you make it again: yes I will
I am sending this delicious curry to Tried and tested event hosted by PJ of seduce taste buds started by Lakshmi of kitchen chronicles.
also to Vegetarian Foodie Fridays #27.
Swathi