MATAR METHI MALAI
Ingredients
- Butter: 1 big spoon
- Chopped green chilly: 1
- Chopped ginger: 1 small spoon
- Chopped garlic: 2 medium sized
- Chopped onion: 1 medium sized
- Garam masala powder: 1 small spoon
- Cashew nuts soaked in warm water for 20 minutes: 2 big spoon
- Fenugreek leaves chopped: 2 cups
- Salt: for taste
- Oil: 1 big spoon
- Jeera: 1/2 big spoon
- Green peas boiled: 2 cups
- Fresh cream: 1/2 cup
Recipe
Heat a pan add oil to it. Sauté green chillies, chopped garlic, chopped ginger, and chopped onion and cook it until onion becomes transparent. Take a bowl add the fenugreek leaves and sprinkle some salt over it and keep it aside for 5 minutes. After that sieve it well so that all the water content is lost. It is done to loose the bitter taste of the leaves. To the cooked onion add the cashew nuts and water and grind them well. Take another pan and add oil and jeera. Cook it for a few seconds and add the grinded mixture to it. After the raw smell is gone add salt, water and cooked green peas to it. Close it with a lid and cook it for about 3-4 minutes. Now the delicious, yummy matar methi malai is ready. Serve it hot along with chapati.
MATAR PANEER
Ingredients
- Chopped ginger: 1/2 small spoon
- Chopped garlic: 1/2 small spoon
- Salt: for taste
- Chilly powder: 1/4 small spoon
- Curd: 2 big spoon
- Paneer cubes: 1 cup
- Butter: 1 big spoon
- Ginger garlic paste: 1 1/2 small spoon
- Chilly powder: 3/4 small spoon
- Jeera powder: 1 small spoon
- Coriander powder: 1/2 small spoon
- Kasuri methi: 1/2 small spoon
- Chopped tomato: 2 cup
- Garam masala powder: 3/4 small spoon
- Boiled green peas: 2 cup
- Fresh cream: 1/2 cup
- Chopped coriander leaves: 1 big spoon
Recipe
Mix copped ginger, garlic, salt, chilly powder and curd well. Add paneer cubes to this and mix well and keep it aside for about 1 hour. Heat a pan and sauté the butter and add chopped garlic to it. Add chilly powder, jeera powder, coriander powder and kasuri methi to it and cook well for about 1 minute. Add garam masala powder to it and the paneer. Then add the green peas and cook well. Add the fresh cream and turn off the flame when it starts boiling. Garnish with coriander leaves and serve hot with chapati.
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