Easiest Way to Make Tasty Methi millet pilaf/Fenugreek pulao

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Before you jump to Methi millet pilaf/Fenugreek pulao recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got benefit from reading it, now let’s go back to methi millet pilaf/fenugreek pulao recipe. You can have methi millet pilaf/fenugreek pulao using 17 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Methi millet pilaf/Fenugreek pulao:

1. You need 1 cup of banyard millet.
2. You need 1 spoon of Cumin.
3. Prepare 1 of medium onion.
4. You need 2 tsp of ginger garlic paste.
5. Provide 2 of tomatoes.
6. Prepare 1 of potato.
7. You need 1 of Carrot.
8. Take 1 cup of methi leaves.
9. Use 1/2 cup of coriander leaves.
10. Use 1/3 cup of mint leaves.
11. Provide 3 tablespoon of oil.
12. Get 1 spoon of butter/ghee.
13. You need 1 tsp of chilli powder.
14. Provide 1/2 tsp of turmeric powder.
15. Prepare 2 tsp of coriander powder.
16. Get 3 tsp of pao bhaji masala powder.
17. Take to taste of Salt.

Steps to make Methi millet pilaf/Fenugreek pulao:

1. In a pressure cooker, add oil and heat it. Once the oil is hot add cumin. Let it splutter. Then add chopped onion and saute for a while..
2. Add ginger garlic paste, and cook it for about 4 minutes, until the aroma is off. Throw in all the vegetables simultaneously and saute for a minute. Then add the chopped Methi leaves, mint leaves, and coriander leaves together. Saute until shrinks..
3. Wash and add barnyard millet, and water in the ratio as millet: water = 1:(2 and a half) Then add turmeric, chilli, coriander, pao bhaji powders, and salt. Then close the lid and let it cook for two whistles.
4. Once the pressure is completely released by itself, open and fluff it. Using cooker is completely optional. This recipe can be done in a pan also, with half more cup of water. But it has to be checked once in a while..
5. Add ghee and serve it with raita..

I will eat anything that's green, except frogs and snakes. I also love bitter gourd aka Karela (not to be confused with Kerala,the Indian state). Most people (read The Husband) don't like Karela because of the bitter taste. Back home, my aunt used to make a thick dal called. Its indeed a paradox because just when I have started cooking more than ever, my blog posts have dwindled down to about a post per month (on a good month that is).

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