Methi or Fenugreek are abundant during winters. It has versatile uses. It can be used in making paranthas , pooris, (both are types of Indian bread), pakoras (fritters), simple stir-fry etc etc.
My taste buds for methi/ fenugreek developed over the years. It is a healthy leafy vegetable and good for diabetics, skin and hair treatment, among many.
Methi malai fried rice is a quick and easy recipe for leftover rice. A good recipe for a lazy afternoon 😛
Here’s what I did…..
2 cups – leftover rice
1 cup – chopped fresh fenugreek
1 1/2 tbsp – fresh cream
1 no – green chilli, finely chopped
1 no – small sized onion, finely chopped
1/2 tsp – grated ginger (optional)
1/2 tsp – cumin seeds
1 no – bay leaf
1/4 tsp – sugar
1 tbsp – cooking oil
salt to taste
Heat oil in a wok and season with cumin seeds and bay leaf.
Add the chopped onion and chilli. Fry till onion is translucent. Add the ginger and chopped fenugreek leaves and toss. Fry till fragrant.
Add the rice, sugar and salt to taste. Toss the rice well with all the ingredients.
Cook for 4-5 mins. keep stirring or tossing.
Add the cream and mix it all together. Take it off the fire.
Serve hot with a wedge of lime.
Happy cooking !!! 🙂