Tuesday, 30 April 2019


1 cup quinoa
2 cups water
1/2 cup, fresh fenugreek leaves (methi), chopped or 1 tsp dry fenugreek powder
1-2 cups thinly chopped veges like potato,beans carrot,capsicum,cauliflower,peas etc.(blanched or stir fried in a little oil to make them tender)
7-8 nos, garlic cloves, finely chopped
1 large tomato, pureed
1 onion thinly sliced or chopped

1/2 tsp, black pepper powder
1-2 green chilies
1 bay leaf
2 inch stick cinnamon
10-12 nos, black peppercorns
½ tsp, garam masala powder
Juice of 1 lemon
2 tbsp, oil

Salt as per taste


  1. Rinse quinoa in a colander. Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.
  2. Cook until the quinoa has absorbed all of the water, about 15 minutes,
  3. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.Keep aside.
  4. In Heavy bottom pan, heat oil and fry onion slices.
  5. Now add bay leaf, cinnamon stick and peppercorns. Fry for few seconds.
  6. Add chopped garlic and cook till golden brown in color. Add ground tomato paste and cook for 2-3 minutes on high heat.
  7. Add chopped fenugreek leaves or dry fenugreek powder and cook for another 3-4 minutes.
  8. Add blanched or stir fried vegetables , green chilies, black pepper powder, garam masala powder, salt and lemon juice, mix well. Cook for 2 minutes.
  9. Finally add cooked quinoa over the masala and mix well.
  10. Serve hot with raita and chutney of your choice or have it just as it is.

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