Methi or Fenugreek is known for its health benefits be it the seeds or the fresh leaves. These leaves have a distinctive aroma and a slight bitterness. When cooked with the right spices, Methi is tasty for the palate and healthy for the body.
The below recipe brings out the distinctive taste of methi and the aroma of the spices. Right from the color, fragrance and the texture – I am sure this will be a winner for any rice lover out there.
So, go ahead and give this recipe a try !
Preparation time: 15 minutes
Cooking time: 10 minutes + 20 minutes (Including cook and Natural pressure release)
Serves: 2 people
Basmati Rice – 1 cup
Fresh Methi leaves – 1 bunch
Onions – 1 small
Tomatoes – 1
Ginger – 1/2 inch
Green Chillies – 2
Curry leaves – few
Vangi Bhath powder – 1 tsp
Turmeric powder – 1/2 tsp
Cumin Powder – 1 tsp
Tamarind Paste – 1 tbsp
Jaggery (Optional) – 1 tbsp
Coarse peanut powder – 1 tbsp
Oil – 1 tbsp
Salt – 1 tsp or as per taste
Turn on the instant pot in SAUTÉ mode.
Heat Oil. Add tempering ingredients – mustard seeds, urad dal and asafoetida.
Sauté till done.
Next add the chopped onions, green chillies, ginger and curry leaves. Fry till onions are translucent.
Add tomatoes and fry till mushy.
Next, add the chopped methi leaves and mix well.
Add the spice powders and salt. Mix well.
Now, add the washed basmati rice. And add 1 to 1.5 cups of water. Mix well.
Lastly, add the jaggery powder (optional) and mix well.
Turn off the sauté mode. Close the lid and make sure the vent is in sealing position.
Select Pressure cook mode and cook on high pressure for 6 MINS and do a Natural Pressure Release (NPR).
Once done, garnish with coarse ground peanut powder and mix well.
Serve hot with some chips or raita.
Enjoy your One pot Meal 🙂