Fenugreek Chicken Gravy (Murg Methi)

This gravy can also be used with vegetables, potatoes (Vegetarian).

Ingredients:
Pieces of Chicken
Methi leaves
Coriander leaves
 2 Tomatoes
2 Onions
100 gms Almonds
1/2 tsp Red chilli powder
1/4 tsp Turmeric powder
1/2 tsp cumin powder
1 cup milk
grated Cheese
Salt to taste


Method:

1. Boil chicken with salt and keep aside. In a blender, make a paste of tomatoes, onions and water. Another paste of almonds and water must be prepared.
2. Heat oil in a vessel, add tomato-onion paste. Add all spices and saute. Add water to form a gravy. Add salt and cook 5-10 mins. Add almond paste,milk and grated cheese.Mix well.
3.  Add fenugreek and coriander leaves.Add chicken pieces and boil for 5-10 mins. 
4.  Serve with Roti Bread or Rice.

Parsi Tomato Fish Curry (Ras-Chawal)

 

Ingredients:

Fish

5 Tomatoes

Coriander leaves

3 Green Chillies

Red chilli powder

1 tbsp corn flour

2 Onions

Salt to taste

Method:

1. Apply red chilli powder to fish and keep aside. Boil tomatoes and puree in a blender.Fry onions till cooked, add pureed tomatoes,slit green chillies, salt and water. 
2. In a bowl, mix cornflour and water to form a paste. Mix this into the saucepan to thicken curry. Boil till you have a smooth consistency. 
3. Add fish and let it boil until fish cooks. Finally, add chopped coriander leaves just before it is cooked.
4. Serve hot with steamed rice.

Coriander Chicken Curry

Ingredients:
3 Potatoes
Pieces of Chicken
6 green chillies
1 tbsp sesame seeds
1 tbsp khus khus
1 tbsp coriander seeds
1 tbsp cumin seeds

1 onion
Grated coconut
Coriander Leaves
2 tbsp Ginger-garlic paste
Salt to taste




Method:

1. Boil potatoes and cut into pieces with some salt.Apply ginger-garlic paste on chicken pieces. Boil chicken till fully cooked. In a blender, add 4 green chillies, sesame seeds, poppy seeds, coriander and cumin seeds, coriander,onions and grated coconut with water. Blend until you have a smooth paste.
2. In a vessel, heat oil and add paste. Add boiled chicken and potatoes and remaining chillies to mixture. Add water and mix well.
3. Continue cooking for 5-10 minutes. Serve hot with Rice or Roti bread.