1. 400 gm katthal pieces

2. I bunch Methi leaves – chopped roughly

3. 1 cup shelled peas

4. 1 small onion chopped finely

5. 1/2 inch ginger pc chopped finely

6. 4 cloves of garlic diced

7. 2 whole red chilli

8. 1/2 tsp Methi seeds

9. 2 tbspmMustard oil

10. Salt to taste

Method

Par Boil the katthal pieces – add salt, bay leaves, few cloves of laung and few peppercorns to the water. Drain and set aside.

Heat oil and add Methi seeds and chilli. When Methi seeds splutter add the chopped onion, ginger and garlic.

When the onion starts to brown add the katthal pieces and stir fry.

Take out and keep aside.

Add the Methi leaves and saute.

Add the peas and cook for few minutes till tender.

Dd the katthal and mix well

You can watch this video

https://youtu.be/3LVBAoP7rQ4

Chop finely 1 onion, 1 @ piece ginger, 6 cloves of garlic and one bunch of methi leaves

Heat mustard oil, add methi and zeera seeds and 3-4 whole red chillies

Sauté. Add the methi leaves.

Tip . Don’t cut and leave them for long as they become bitter. Ditto for washing. Cut and wash just before cooking.

Sauté methi. Take out

In same oil fry the chicken for a bit. Add the methi mix  and salt

give one whistle in pressure cooker or 5 min

Open when pressure is finished and dry it a bit of watery

Serve hot

Vegetarian option: use soya nuggets instead of chicken. Recipe remains same