Having a bunch of methi (fenu greek) leaves to finish, I made a simple side dish which turned out very flavourful and tasty. The Balchao masala ( red chili -vinegar paste)) made the taste of the dish turn around :) and added the rocking spice factor. Salt and aamchur powder in the right quantiy brought the perfectness to the taste. Here's the recipe.
1 cup Black chickpeas (kala chana), soaked overnight and pressure cooked, drained, the water conserved for cooking.
1-2 Potatoes, cooked, peeled, cubed
1 bunch Methi leaves, cleaned , chopped, open-cooked in water till cooked(colour changed to dark green),drain the water and set aside the cooked methi leaves.
1 tsp cumin seeds.
1 onion, finely chopped.
1 tomato, finely chopped.
salt to taste.
2 tbsp oil
For the masala paste:
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp balchao masala, here's the link from Lisa's blog
1/2 tsp turmeric powder
1/2 tsp aamchur powder (dry mango powder)
*Mix all the masala paste ingredients with 2-3 tsps of water in a bowl and set it aside.
1. Heat oil in a kadhai/wok and add cumin seeds. Once they begin to pop add the onions and fry till translucent.
2. Add the tomatoes and fry till they become soft.
3. Now add the masala paste, salt , potatoes, chana and fry for sometime.
4. Add the methi leaves, conserved water obtained from cooking chana( u can add a little more water if u want) mix thoroughly.
5. Taste and adjust the salt and aamchur powder if necessary.
6. Cook till the gravy thickens depending on the desired consitency.
7. Serve hot with roti/puri/rice.