Ingredients:
• 3 cups – Methi leaves, chopped.
• 1 – Bell pepper
• 1 – Medium onion, finely diced
• 3 Cloves – Garlic, grated or crushed
• 1 tbsp – Finely grated Ginger
• 1 – 8-oz package of button mushrooms, sliced
• 1 – Chipotle chilli, minced, with 2 tsp of the adobo sauce (Use as per your taste)
• 1 cup – Crushed Tomatoes
• 1 tbsp – Canola Oil
• 1/4 cup – Coconut Milk
• Salt to taste
Method:
- Clean the methi, which is usually quite gritty, by swirling it in a large pot of water 3-4 time.
- The grit will all fall to the bottom of the pot.
- Cut off the thick stems and roots and chop the leaves and more tender stems fairly fine.
- Heat the oil in a skillet, add onions and bell peppers and saute until they start to turn golden brown.
- Add the ginger and garlic and saute for a minute, then add the tomatoes and the methi.
- Let the mixture cook down until the tomato starts to express the oil and is a few shades darker.
- Add the chipotle chilli and the mushrooms and 1 cup of water.
- Cook covered for about 10 minutes or until the methi is quite tender.
- Add the coconut milk and salt to taste, turn off the heat.
- Recipe courtesy: Holy Cow Vegan.
Recipe courtesy of Vaishaly