Let's cook. And eat.

The natural bitterness of fenugreek pairs well with the creaminess of paneer and cream. Methi malai paneer is a definite hit in our household. The recipe I generally follow resembles this one very closely - https://www.vegrecipesofindia.com/methi-malai-paneer-recipe/ I skip the cashews. And instead of water I used milk in the gravy.  There is another simpler but equally delicious version of this paneer that my mom makes. Her version skips most of the masalas and the tomatoes. You start with sauteing onions and garlic in some oil along with some cumin and turmeric, and when the onion is translucent you add some cream, the paneer, some coriander powder and kasoori methi. Season with salt and black pepper to taste. Her recipe comes together quickly and is equally delicious - the flavors are simple but oh so good!

Had to put that first harvest to use, so I decided to make aloo methi. I love the bitterness of the methi leaves paired with the crispness of sauteed potatoes. At home, whenever mom made aloo methi, we would eat it for lunch/dinner and then the following day snack on the leftovers with matthi (crisp indian snack bread). I like to keep the flavors of aloo methi simple and I typically follow the same steps that I saw my mom make with. For posting here though, I decided to go look for a recipe that's similar (since I am lazy to write measurements and most people prefer having some proportions to cook with). This one came pretty darn close. https://www.vegrecipesofindia.com/aloo-methi-recipe-dry-aloo-methi-recipe/ Sometimes I add a bit of garlic - its totally skippable. And if I sprinkle the leaves with salt beforehand to remove the bitterness, I also add some turmeric to it (just a sprinkling, about 1/4 teaspoon). Enjoy!