Methi Murgh with Potato Carrot Fry

I rarely come across fresh methi, so I made this dish with the frozen variety...

Ingredients for Methi Murgh:

• 12 ounce bag frozen methi
• 1 1/2 cups yogurt, whisked or blended with 1/2 cup water
• vegetable oil, as needed
• 2 medium onions, chopped
• 2 inch chunk ginger, chopped or grated
• 4 big cloves garlic, minced
• 2 large chicken breasts, chopped into bite size pieces
• 1 tablespoon roasted coriander powder
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• 2 teaspoons sugar
  
• salt, to taste

Method:

Heat the fenugreek leaves with a bit of water until they are warmed, puree with a hand blender or in a food processor until smooth.

Heat a couple tablespoons vegetable oil in a medium skillet and roast fenugreek leaves until moisture goes away. Reduce heat to medium-low, adding oil if needed, and roast until the leaves are darker and dried, about 20 minutes. Remove to a bowl.

Add a couple more tablespoons to the skillet and fry onions over medium-high heat until golden. Add in ginger and garlic for about a minute then add coriander powder, garam masala, paprika, and turmeric for a few seconds, then add chicken and salt. Fry until chicken turns crispy, adding bits of oil as needed.

Mix in fenugreek, yogurt and sugar. Bring to a boil, cover pan, reduce heat to medium and simmer, stirring as needed until chicken is tender and the oil separates from the sauce. Enjoy!

Ingredients for Potato Carrot Fry:

• about 5 ounces shredded carrots
• 1 potato, peeled and shredded
• 2 tablespoons vegetable oil
• 1/2 teaspoon kalonji
• 1/2 teaspoon black cumin seed
  
• 1/2 teaspoon ajwain seed
• dash of asafoetida
• 1/2 teaspoon turmeric
• 1/2 teaspoon chilli powder
• salt, to taste
  

Method:

Heat oil in non-sticks skillet and add all seeds and spices a few seconds, then add potato and carrot and fry, stirring as needed, until cooked and crispy.

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