Methi Garlic Hot Pot

Ingredients

• 500 gFresh methi (fenugreek) leaves, chopped
• 8–10 clovesGarlic, crushed
• 2 tbspGinger, crushed
• 3 tbspOil + butter
• 3–4Whole dried red chillies
• 1 cupOnion, chopped
• 3 tbspPav-bhaji masala
• 1/2 cupTomato puree
• 2 tbspMilk
• 1 tbspGaram masala
• 2 tbspKasuri methi (if fresh isn't available), soaked
• 2 tbspFresh cream
• 1 tbspSchezwan sauce
• 1 tbspTomato ketchup
• 1 tbspCashew–melon-seed paste
• to tasteSalt
• 1 pinchAsafoetida (hing)

Method

1. 1

   Heat oil + butter in a wok. Add garlic, ginger and a pinch of hing; sizzle for 20 seconds.

2. 2

   Add chopped onion and dried red chillies. Cook 2–3 minutes until the onion just softens.

3. 3

   Stir in pav-bhaji masala, garam masala and salt. Fry 30 seconds — let the spices bloom.

4. 4

   Add the chopped methi (or soaked kasuri methi). Sauté 4–5 minutes until the leaves wilt down and lose their raw edge.

5. 5

   Pour in tomato puree, cream, ketchup and Schezwan sauce. Add the cashew–melon-seed paste and milk.

6. 6

   Simmer 4–5 minutes on low until the gravy thickens and the oil rises. Optional: stir in a handful of corn and green peas for body.

7. 7

   Adjust salt, finish with a drizzle of cream, and serve hot with phulka, paratha or jeera rice.