Maharashtrian Methichi Bhaji

I learnt this sabji from my hubby This is a commonly prepared recipe at his native.
I wouldn’t like methi too much as it’s bitter, but thanks to the peanuts added makes this dish a lovely one!

Ingredients:
1 bunch methi (fenugreek) leaves
1/2 cup peanuts (raw variety)
5-6 pods of garlic
1 tea spn chilli powder
1 tea spn oil
salt to taste

Method:
Roast the peanuts on a tawa till they slightly splutter. Take off heat and cool. Remove the skin and crush using a mixie or the Khalbatta (mortar pestle). ( Do NOT make this into a fine powder).

Clean the methi bunch. Wash thoroughly with water and keep aside.

Chop/crush the garlic pods.

Heat oil in a pan and fry the garlic for some time. Now add the methi leaves, a handful at a time. Saute them till they shrink while being cooked.
Add the chilli powder, ground peanuts and salt to taste. Mix well.
Let this cook on low heat for 10 mins.

Take off heat and serve with hot chapatis/phulkas

Paneer Bhurji

The easy to make, tasty to eat dish

Ingredients:
100 g paneer
1 medium onion
1 medium tomato
2 green chillies or 1 tea spn of red chilli powder
a pinch of haldi (turmeric)
1/2 tea spn garam masala
1 tea spn oil
salt to taste

Method:
Thaw the paneer till it becomes soft. Crumble the paneer to small pieces.

Chop the onion, tomato and green chillies.
Heat oil in a pan. Add the onions and saute for a few mins. After the onions turn translucent, add the tomatoes.
Add the masalas and salt. Saute till the tomatoes are cooked.

Add the crumbled paneer and mix well. Saute for 5 more mins.

Serve hot with chapatis/phulkas