Monday, April 15, 2013

Methi Masala(Fenugreek Curry Base)

This is a very versatile Curry base which can be used to cook Rice,Chicken,Potatoes,Fish,
Eggs,Paneer(Cottage Cheese).
I like to make a big batch and then freeze portions so that i can use whenever i feel like.
Methi leaves are fenugreek leaves and tend to be bitter.

The trick to reduce this bitterness is to sprinkle salt on the leaves(fresh or defrosted)
and rub the salt into the leaves and keep aside for about 15 minutes.Then rinse well
under cold water in a colander.Then use as per recipe below.

I use frozen Methi most of the time as it is convenient and fresh leaves are not always
available.If you do get fresh methi,pluck the leaves from the stems and wash well.

This is how you get the frozen methi packets.It has blocks of frozen methi in it.

I tend to use the whole pack of 12 ozs. and freeze the extra masala once it is cooked.


1 pack of frozen methi -12 ozs or about 3 cups packed fresh methi  (treated as mentioned above)
6-8 medium tomatoes chopped
8-10 cloves chopped garlic
12 ozs tomato puree
3-4 serrano chillies(optional)
1 tsp red chilli powder(optional)
1 tbsp turmeric(haldi)
5 tbsps coriander powder(dhania)
6-8 tbsps canola oil
Salt to taste
Water if needed

Heat oil in a pan and add garlic.Saute till light golden.

Add all the other ingredients except water and mix well.
Cover and cook on medium high for about 12-15 minutes till oil oozes from
the sides.
Do stir every 3-4 mins so that it does not stick to the bottom of the pan.
Add few spoons of water if needed,to stop the sticking or if too dry.
This base is now ready to be used to make your choice of vegetable or meat.
More recipes to follow on how to use this masala.

I made Methi wada as i had some wadas sitting in my fridge.
You can freeze 1/2 or 1 cup portions.
This stays well in the fridge for about 2 weeks and 3-4 months in the freezer.


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