From Cook with Manali

A potato fenugreek leaves stir-fry.

Ingredients:
2 tablespoons oil use oil of choice, I used mustard oil
1/2 teaspoon cumin seeds
3-4 large garlic cloves sliced
3-4 medium potatoes chopped, around 400 grams
1 green chili chopped
3 cups packed methi (fenugreek) leaves 75 grams, chopped, may double this quantity of methi for stronger methi flavor
1/4 teaspoon turmeric powder
1/2 teaspoon salt or to taste

Directions:

1. Heat 2 tablespoons of oil in a pan on medium heat. If using mustard oil, heat it well until its really hot and then lower the heat before adding the cumin seeds.
2. Add cumin seeds, let them sizzle for few seconds and then add the garlic. Saute for few seconds until the garlic starts to change color.
3. Then add the chopped potato and green chili. Stir. You may also add chopped onion at this point.
4. Fry the potatoes in oil for 5 to 6 minutes until slightly golden brown. Toss them once or twice in between.
5. Add the chopped methi leaves, turmeric and salt and stir.
6. Cook for 6 to 7 minutes (keep stirring in between) until the leaves are cooked, the moisture dries out and the potatoes are done. I have not added any water here but you may sprinkle some water and cover the pan with a lid to cook the potatoes faster.
7. Serve aloo methi with roti or any bread of choice.

From Little Spice Jar

Ingredients:
1 large yellow onion, chopped
6 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon EACH: kosher salt, ground turmeric AND black pepper
1 ½ pounds beef stew meat, in 1½-inch cubes (see notes)
1 chicken or beef bouillon cube (optional)
4 cups water
5 dried limes (lemoo amani)
1 bunch cilantro, finely chopped
1 ½ bunches parsley, finely chopped
12 ounces fresh baby spinach, finely chopped
2 bunches green onions, finely chopped
2 tablespoons dried fenugreek
1 (15 ounce) can red kidney beans (or black eyed peas)
1 tablespoon freshly squeezed lemon juice

Directions:

1. SAUTEE: To a 6-quart dutch oven or larger, add 3 tablespoons of olive oil over medium heat. When hot, add the onions and sautee them for 5 minutes. Then add the minced garlic, ground turmeric, and black pepper. Sauté for another 30 seconds before adding in the stew meat.
2. BROWN: Brown the meat for 5-7 minutes or until all of the meat is seared on all sides. Season with salt, and add the bouillon cube and 4 cups of water. Kick the heat up to high, bring to a simmer, lower the heat to low, and let simmer for 1 hour, uncovered.
3. ADD THE LIMES: Poke holes in the dried limes with a fork or a knife and add them to the meat mixture, stir them in. Cover the pot with a lid, leaving a small sliver to vent, and let simmer for 1 hour.
4. SAUTE: When 20 minutes remain, heat a 4-quart pan or larger over medium heat with 3 tablespoons of oil. Sautee the herbs, baby spinach, and green onions until most of the moisture is cooked off, and the veggies are vibrant green, about 12-15 minutes. Add the dried fenugreek for the last 2 minutes of cooking.
5. SIMMER AGAIN: Add this veggie mixture into the meat mixture along with the drained kidney beans, and stir to combine. If the stew looks a little dry, add ½-1 cup of water, bring to a simmer, and cook for 1 hour, partially covered.
6. SERVE: Remove the dried lemons and set aside if you’d like to serve them with the stew, otherwise discard them. Check if the meat is tender and gives easily when pierced with a paring knife, which at this point, it most likely will. If it doesn’t cover and let cook another 30 minutes. If the meat is tender, simmer at medium-low uncovered to thicken the stew for the last 15 minutes. Then add the lemon juice. Taste and adjust with more salt, pepper, and lemon as desired. Serve warm with basmati rice or tahdig and shirazi salad.

Note: You can use chuck or round, cut into pieces. Anything that has tough connective tissue that requires a longer cooking time will work well here.

From All Recipes

A tasty and quick pressure-cooker chicken recipe.

Ingredients:
¼ cup cooking oil
1 (4 to 6 pound) whole chicken, cut into 8 pieces (skin removed and discarded)
1 teaspoon cumin seeds
1 cinnamon stick
1 black cardamom pod
4 whole cloves
1 large onion, sliced thin
1 tablespoon ginger-garlic paste
4 green chile peppers, halved lengthwise
½ cup chopped fresh spinach
½ cup chopped fresh fenugreek leaves
1 tablespoon dried fenugreek leaves
½ teaspoon ground turmeric
½ teaspoon ground red pepper
salt to taste
1 cup water
½ teaspoon garam masala

Directions:

1. Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
2. Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.