Winter vegetables give me childhood nostalgia. The crispy Mooli paranthas, aromatic Methi malai, tender Gobhi aloo. Of course now these vegetables are perennial in Bangalore, but their aroma still give me the winter warmth.
2. Take this off the flame. Use a blender and make this gravy into a coarse paste (this is purely optional).
Add set curd to this and mix to give a smooth creamy texture.
Dad gifted me these uber cool storage bags which keep the leaves and fruits fresh for days together! So I wanted to use this Methi for as long as I could.
As my dear friend T was coming home for lunch and I made this!
The major components of the dish were ; home made malai paneer, green peas, methi (fenugreek) leaves.
Serves : 4
Ingredients:
Onion - 2 big ones
Tomato - 3 big ones
Ginger garlic paste
Fresh/ Dried Methi (fenugreek) leaves
Dry Red Chillies
Set Curd - 3 heaped spoons
Green Peas - 1 cup full
Cottage cheese - 200 gms
Procedure
1. Saute onions till golden brown, add salt, chili powder, turmeric.
Add chopped methi leaves and tomatoes. Cover with a lid and cook til they turn orange-ish.
2. Take this off the flame. Use a blender and make this gravy into a coarse paste (this is purely optional).
Add set curd to this and mix to give a smooth creamy texture.
3. Add a little oil to the pressure pan. Temper some red chillies (for that lip-smacking red color) and add cottage cheese to this. Add green peas and the gravy made earlier.
Close the lid and steam cook for 2 whistles. Your Matar Paneer Methi Maar ke is ready!
Since I went all the way on the food festivities, I topped it with Ajwain (Carom seeds) puris!
( A little fun with the dough meanwhile )
Droolicious!
3 comments:
Yummy ! am trying it soon :D
Awesome Suchi.. Do it do it. :D
Very informative, keep posting such sensible articles, it extremely helps to grasp regarding things.
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