This Secret Makes The Best Masala Methi
Unlock the secret to perfect Masala Methi! This easy recipe reveals a trick for a rich, creamy, restaurant-style taste.
Ingredients
- Oil
- Cumin seeds Jira
- 3 medium-sized onions finely chopped
- 1 tbsp of ginger and garlic paste (from 9 cloves of garlic and a 0.5-inch piece of ginger)
- Crushed green chilli optional
- 1 medium Bunch of fenugreek leaves (Methi), washed and chopped
- Turmeric powder Halad
- 1 tbsp of cumin and coriander powder Jire Dhane Powder
- 1 tbsp of Kasuri Methi crushed
- Salt to taste
- Hot water
- 1 tbsp of Kala Masala
- 3 tbsp of peanut powder Shengdanyache Kut (or 1.5 tbsp of peanut powder and 1.5 tbsp of ground white sesame seeds)
- 1 tbsp of Kitchen King Masala
Instructions
- Heat oil in a pan.
- Add cumin seeds and let them splutter.
- Add the finely chopped onions and saute until they are lightly browned.
- Add the ginger and garlic paste and saute until fragrant. You can also add a crushed green chilli at this point if you'd like.
- Add the chopped fenugreek leaves and saute on medium heat for 2-3 minutes, until the raw smell is gone.
- Add the turmeric powder and cumin-coriander powder, mix well, and saute.
- Add the crushed Kasuri Methi and saute for about a minute.
- Add salt to taste and mix well.
- Pour hot water into the mixture, mix well, and cook for 5-7 minutes on medium heat, until the fenugreek is well-cooked.
- Add the Kala Masala and mix thoroughly.
- Add the peanut powder (or a mix of peanut powder and ground white sesame seeds) and the Kitchen King Masala, then mix well.
- Cook on low heat for another 5-7 minutes, until the masala thickens to your desired consistency. The Methi Masala should be thick but not completely dry.
- Your "Masala Methi" is ready to be served.