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Wednesday, 4 January 2012

Methi malai matar

Ingredients required 
  • 2 cups of methi leaves finely chopped. 
  • 1 cup matar ( green peas)
  • 2 medium sized onions
  • 2 medium sized tomatoes
  • 2 teaspoon of ginger-garlic paste
  • 2 teaspoon of fresh cream or even little more as per liking
  • 2 teaspoon of chilli powder
  • 1 teaspoon of garam masala powder
  • 1 teaspoon of haldi
  • 1 teaspoon of jeera 
  • 1 teaspoon of  saunf ( fennel seeds) 
  • 1 teaspoon of kasoori methi ( crushed)
  • Refined oil as per requirement 
  • Salt to taste
  • tamarind paste half teaspoon
  • 1 jug of hot water

  • Start with soaking the onions in hot water for few minutes and then draining away the water and blend the onions into a fine paste. Then roast the tomatoes on flame for sometime and peel off its skin roughly chop it and make it into a fine paste again. Finally wash the methi leaves properly under running water and then soak it in hot  salt water for atleast 10 mins and then drain away the water and immediately put in cold water. This will ensure methi leaves remain green.

  • Now start with heat oil in a kadai and add jeera, ajwain and haldi powder to it. after the seeds splutter add to it ginger-garlic paste and saute till it starts leaving oil on the sides and then add the onion paste. Boiling the onions will ensure that sharp taste of onion is reduce and reduce the frying time. After this also starts leaving oil on sides add tomato paste and saute till a boil. Now add the masalas and cover it and let it simmer for 10 mins.
  • Now in another pan heat oil and add the Matar and let it cook till tender and lastly add methi to it. dissolve the tamarind paste in  little water and add after u put methi. This wil reduce the bitter taste of methi
  • After the methi and matar are cooked add this to the gravy and mix together and finally add cream to it and bring it to a boil and now add the kasoori methi and remove from flame.
  • Serve hot with roti or steamed rice.