Methi Rice or Methi Pulao – A Quick Lunch Box Recipe

IMG_1063Hey friends! It’s a Thursday again. I’m here again with a post. This time it’s a recipe. One post every Thursday has actually made me less lazy nowadays. Thanks to my husband for coming up with the idea for a lazy me. I feel so happy to blog every week. I’ve lot of things to blog about, but I will, for some time give more importance to recipes because there is a possibility that I will forget the procedure. Methi Rice (or pulao) is a very healthy recipe. This is another variation of the Methi Pulao, the recipe of which I have posted long ago. We all know methi (or fenugreek) is very good for diabetes. When it is so, why not include the same in your daily diet?

When you have a bunch of fresh methi leaves and you are wondering what to do, go for this tasty Methi Rice. It is very ideal for a quick lunch box recipe as well.


1 bunch Methi (Fenugreek) Leaves finely chopped

2 onions finely chopped

1 cup Corn

1 teaspoon Jeera

1 teaspoon ginger garlic paste

1 teaspoon Turmeric

1 teaspoon Chili Powder

½ teaspoon Garam Masala

1 teaspoon Kasuri Methi

1 teaspoon Aamchur Powder

2 cups Cooked Rice

Salt as per requirement

Oil – 1 Tablespoon


  • Wash 2 cups of rice and pressure cook it with salt. I normally add salt while cooking the rice as it mixes well
  • Take a big pan and heat oil. Add jeera to it. Wait until it splutters.
  • Add the ginger garlic paste and fry for a minute
  • Add the finely chopped onions and add little salt and fry until transparent
  • Add the finely chopped methi leaves and fry well
  • Add the corn and close the lid and cook until the corn becomes tender
  • Add the turmeric powder, chili powder, kasuri methi, aamchur powder and garam masala and mix well
  • Add the cooked rice and mix well. Add salt, if required
  • Serve with mixed vegetable raita and moong papad

This serves as a quick lunch box recipe. If you’re in a hurry to make lunch in the morning, it is a very good option. Try this out!



Recipe Time – Aloo Gobi Matar Masala

VA 1Hi friends. I’m too ashamed of myself for not having blogged for more than two months now! There were too many things keeping me busy and more than that my laziness did take over me.. To make up for all the losses, here I am, promising myself (this is the ‘n’ th time I’m doing this) that I will come very often now on My Space. Today I’m posting a recipe which I tried out two weeks ago. I was surprised at the result as everyone at home loved it. I came across this recipe online. This is one of the billion recipes I try out in the morning to make an interesting lunch box for my husband. So let’s check it out!


1 cup Potato (cut into cubes)

1 cup Cauliflower (the florets separated)

1 cup onion (finely chopped)

1 cup Tomatoes (finely chopped)

1 cup Green Peas

1 tsp turmeric powder

1 tsp chilly powder

1 tsp Amchur

1 tsp Coriander Powder

1 tsp Garam Masala powder

1 tsp Jeera

1 tbsp Oil

3-4 dried Red Chillies

A pinch of Hing

Water as per your requirement

Salt as per your taste


  • Take oil in a pan and jeera to it. Fry for minute until the jeera splutters. Then, add dry red chillies and hing and fry for a minute.
  • Add in the onions and add salt. Fry until the onions turn golden brown.
  • Add in the Cauliflower florets and potato and fry for a minute.
  • Then, close the lid and cook until both cauliflower and potato becomes tender
  • Add the turmeric powder, coriander powder and red chilli powder, tomatoes and mix well.
  • Add the green peas and water as per your requirement and cook until tender(I added 1 cup water)
  • Add in the amchur powder and garam masala powder and mix well.

Yummy Aloo Gobi Matar Masala is ready to serve.

Serve it with rotis or rice.

Generally, I add salt while frying onions as it cooks faster that way and also cooks uniformly. I, later add salt in the end as per the taste.

So why don’t you guys try it out.. Come on, give it a go..