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:

1. Clean the methi, which is usually quite gritty, by swirling it in a large pot of water 3-4 time.
2. The grit will all fall to the bottom of the pot.
3. Cut off the thick stems and roots and chop the leaves and more tender stems fairly fine.
4. Heat the oil in a skillet, add onions and bell peppers and saute until they start to turn golden brown.
5. Add the ginger and garlic and saute for a minute, then add the tomatoes and the methi.
6. Let the mixture cook down until the tomato starts to express the oil and is a few shades darker.
7. Add the chipotle chilli and the mushrooms and 1 cup of water.
8. Cook covered for about 10 minutes or until the methi is quite tender.
9. Add the coconut milk and salt to taste, turn off the heat.
10. Recipe courtesy: Holy Cow Vegan.

Recipe courtesy of Vaishaly