Type what you have

Ingredients

• ✓ fenugreek leaf
• cilantro
• pea
• green bean
• celery
• carrot
• butternut squash
• lentil
• cayenne pepper
• salt
• cinnamon
• coriander
• cumin
• bay leaf
• garlic
• onion
• olive oil
• chicken flavoring
• tomato bouillon
• water

Instructions

1. 1 Stir hot water and tomato bouillon cubes together in a bowl until dissolved.
2. 2 Heat oil in a Dutch oven over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook until fragrant, about 1 minute.
3. 3 Stir in lentils, butternut squash, carrot, celery. Add tomato bouillon and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
4. 4 Add green beans and peas; cook until tender, about 5 minutes. Garnish with fresh cilantro.

By Kim's Cooking Now

Ingredients

• ✓ fenugreek leaf
• spinach
• canola oil
• paneer
• cumin seed
• onion
• garlic
• ginger
• tomato
• garam masala
• turmeric
• cayenne pepper
• heavy cream
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well.
3. 3 Transfer to a food processor and blend until finely chopped, about 5 pulses.
4. 4 Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.
5. 5 Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.
6. 6 Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat.
7. 7 Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.
8. 8 Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste.
9. 9 Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.

By Allrecipes

Ingredients

• ✓ fenugreek leaf
• canola oil
• yellow onion
• turmeric
• chuck roast
• spinach
• green onion
• flat-leaf parsley
• cilantro
• chive
• water
• salt
• black pepper
• lemon
• persian lime
• red kidney bean

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
2. 2 Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
3. 3 Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
4. 4 Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
5. 5 Pierce dried limes with a fork; add to stew.
6. 6 Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
7. 7 Discard dried limes before serving.

By marybakes

Ingredients

• ✓ fenugreek leaf
• yogurt
• tandoori masala powder
• chicken thigh
• onion
• ginger
• water
• garlic
• cooking oil
• garam masala
• chili powder
• tomato sauce
• half and half
• butter
• salt

Instructions

1. 1 Stir yogurt and tandoori masala powder in a large bowl until combined; add chicken and toss to coat. Marinate in the refrigerator for 1 hour. Drain and discard excess marinade.
2. 2 Puree onion, ginger, water, and garlic in a blender until it forms a smooth paste; set aside.
3. 3 Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook until lightly brown, about 5 minutes. Remove from the skillet and set aside.
4. 4 Heat remaining 2 tablespoons oil in the same skillet. Fry onion paste until moisture is mostly evaporated, about 3 minutes. Sprinkle garam masala and chili powder over mixture; cook for 1 minute more. Add tomato sauce, reduce heat to medium-low, and cook another 5 minutes.
5. 5 Return chicken to the skillet. Add half-and-half and bring to a boil. Add butter, fenugreek leaves, and salt; reduce heat to low and simmer, uncovered, until chicken is no longer pink in the middle, 15 to 20 minutes.

By DHANO923

Ingredients

• ✓ fenugreek leaf
• garam masala
• water
• salt
• red pepper
• turmeric
• fenugreek leaves
• spinach
• green chile pepper
• ginger-garlic paste
• onion
• clove
• black cardamom
• cinnamon stick
• cumin seed
• chicken
• cooking oil

Instructions

1. 1 Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
2. 2 Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.

By SUSMITA

Ingredients

• ✓ fenugreek leaf
• olive oil
• olive oil
• egg
• black pepper
• damask rose petal
• saffron
• cinnamon
• turmeric
• tarragon
• kosher salt
• garlic
• walnut
• green onion
• dill
• cilantro
• parsley
• swiss chard
• barberry

Instructions

1. 1 Soak barberries in water to cover for 10 minutes. Drain.
2. 2 Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
3. 3 Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
4. 4 Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.

By Naz Deravian

Ingredients

• ✓ fenugreek leaf
• cream
• butter
• coriander
• chili powder
• tomato puree
• cayenne pepper
• turmeric
• garlic
• ginger
• clove
• bay leaf
• cinnamon stick
• cardamom pod
• cumin seed
• vegetable oil
• salt
• water
• water
• kidney bean
• lentil

Instructions

1. 1 Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
2. 2 Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
3. 3 Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
4. 4 Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
5. 5 Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

By SOGOLONDJATA

Ingredients

• ✓ fenugreek leaf
• heavy cream
• honey
• salt
• chili powder
• water
• tomato puree
• green chile pepper
• garlic
• ginger
• garam masala
• butter
• garam masala
• butter
• ginger
• garlic
• olive oil
• yogurt
• salt
• chili powder
• lemon juice
• chicken breast

Instructions

1. 1 Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour.
2. 2 Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place chicken on skewers; arrange in a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until almost cooked through, about 20 minutes.
6. 6 Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Sauté until tender, 2 to 3 minutes; stir in tomato purée, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
7. 7 Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in cream until incorporated.

By Robert