HYDERABAD: With changing seasons, our food preferences shift — what we crave during winters might not be the same in summers.

If the gravy of methileaves is thick add fresh cream.Then add ghee in frypan.When the ghee is hot make stars with chilli powder.Top with tarka and fresh cream.Methi matar malai is ready.

Finely chop Methi leaves. In pan add 1 tbsp ghee, fry / sauté chopped Methi by adding little salt and fry till water evaporates, it takes around 10 minutes. In pan add 1 tbsp ghee, add chopped onion + ...

Methi matar malai Methi matar malai is a famous North-Indian dish made by simmering fenugreek leaves and peas in a creamy sauce with some species. Alan ka saag Made with palak, besan and moong dal, ...

1 cup paneer 1/4 cup methi leaves 1/2cup plain yoghurt 1-inch fresh ginger 2 garlic cloves 2 large onions 2 tomatoes 1 tbsps tomato purée 4 tbsps vegetable oil 1/2 cup water 1 tsp turmeric 1/2 tsp ...