When I lived in Bhopal, the winters always brought in fresh methi and my mom would make methi parathas and aloo matar methi. My family would relish this and I loved taking this for lunch in the three layered lunch box with salad, paratha and sabzi! I had never used fresh methi and when I saw fresh bunches of methi at the Indian store, I had to buy 2 bunches to experiment. By coincidence, @thegutlessfoodie and @cooking_with_sukhi posted recipes with fresh methi that I really loved. I used their recipe with the addition of cream at the end to make malai aloo matar methi (creamy fenugreek with potatoes and peas) and malai methi chicken (creamy fenugreek chicken). It turned out to be SO delicious. Also, I hadn't used black chana soaked and cooked from scratch, I made a simple curry with loads of ginger, onions and tomatoes. Also on the plate are ajwain parathas and a salad with beets, cucumber carrots, mint and some lemon.