Fenugreek Vermicelli (Methi Seviyan)

INGREDIENTS:

Vermicelli    - 1 cup
Methi leaves   -  1 cup or less
Onion  -  1 medium(sliced)      
Tomato -  1 medium(chopped)
Garlic paste - 1 full teaspoon
Carrot  -  1 tbsp finely chopped      
Peas  -   1/4 cup
Chilli powder  -  1/2 - 1 tsp
Coriander powder  -   1 tsp
Turmeric powder -  1/4 tsp
Salt   to taste
Oil  -   1 tbsp
Coriander leaves - 1 tablespoon
Paneer Cubes - Fried - 1/4 Cup


HOW TO MAKE:


1)   Roast the vermicelli in a pan till golden brown and keep aside.

2)   Heat oil in a kadai/pan, add onions, peas, carrots and the Fenugreek leaves. Fry till onions are soft and light golden.

3)   Then add garlic paste, red chilli powder, coriander powder, Turmeric powder and salt. Fry nicely and then add tomatoes and saute it for a minute.


4)   Add a glass of water to the above and bring it to boil. Add the vermicelli and allow it to cook till soft and till all the water is absorbed.

5)  Sprinkle a handful of corainder leaves and garnish with the fried Paneer(cottage cheese) cubes on this before serving.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    9/10**

**  You can also use Kasuri Methi if you do not fresh methi with you.