Dual delights:Taking forward the dual delights theme I present to you two dishes cooked in the same style with the same ingredients; one that tickles the palate of vegetarians and the other to woo the meat lovers.Murgh Methi Malai & Subz Methi Malai
500 gms chicken breast fillet cut into bite size pieces
4 onions finely sliced
1/3 cup tomato puree
1/3 cup fenugreek(greens) herb either fresh or dried(kasuri methi)
1/3 cup (lowfat or regular) fresh cream
3 green chillies
1 inch ginger
5 garlic flakes
2 tbs cashew nuts
1/2 tsp cumin seeds
3 tbs oil
Salt as required
2 small sticks of cinnamon(dalchini)
1 tsp cumin seeds
Wash the fenugreek leaves and add 1/2 tsp salt and leave for twenty minutes and squeeze out the water as this process helps remove the mild bitterness in the leaves.If you are using the dry herb version of fenugreek then omit the above process.Wash the chicken pieces and drain water thoroughly.
Heat 2 tbs of oil and stir fry the onions till reddish brown and remove. Blend the onions,ginger, garlic, green chillies, cashew nuts, cumin seeds and the spice powder into a fine paste. In the pan add the remaining oil, the 1/2 tsp cumin seeds and when they begin to sizzle add the fenugreek leaves/dried herb and toss about for a few minutes.Now add the blended onion and spice paste saute for a minute now add the chicken mix well, add the tomato puree, 1/3 cup water and let it cook till chicken is tender and the oil separates.Lower the flame add the cream and mix well for a minute and then turn off the flame.Do not over cook the chicken or add too much water.
Sabz Methi Malai:(Herbed Peas n Cream)
This version for vegetarians contains one cup boiled green peas and 1 large capsicum(bell- pepper)in place of the chicken.Add the peas after the blended paste is well cooked and add the capsicum toward the end to retain the crunchiness.