Methi Matter Pasanda

Methi Matter Pasanda

Me : I don't feel like coking today

N : And I don't feel like going out

Me : ok then lets order in

N : naah mood nahin hai plus what will it do to your diet

Me : sigh but I dont want to cook why do u have to sayno everytime I ask to go out picks up ojas and walks away in part anger part style to the first floor

Scene II

About an hour or so later totally convinced that I have been royally ignored and this man won't come up to say ok lets go out and eat... I come down to make some quick eat... and what do I see...

All my cooking books half open, half closed thrown away on my carpet in the middle of the living room and a very very very messy looking kitchen but the dining table set in a lovely manner with nothing less than methi mattter pasanda & egg bhurji....

and I didn't have anything to say after that apart from enjoying the meal and yes the 2-hour cleaning after that ;-)

so here is the recipe ab bolo post karna banta hai na ;-)

Methi Matter PasandaMe : I don't feel like coking today N : And I don't feel like going out Me : ok then lets order in N : naah mood nahin hai plus what will it do to your diet

Summary

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    Ingredients

    Green peas, boiled
    1 cup
    Methi leaves finely chopped
    1 cup
    Cumin seeds
    1/4 tsp
    Kasuri methi
    1/2 tsp
    Low fat milk (we used Good Life Slim Milk)
    1/4 cup
    Low fat curds (use probiotic if u are buying from outside)
    1/4 cup
    Bengal gram flour (besan)
    1/2 tsp
    Garam masala
    1/4 tsp
    Oil
    1 tsp
    Salt
    to taste
    For the paste
    Sliced onions
    1 1/4 cups
    Cauliflower finely chopped
    1/4 cup
    Green chillies (I think N used 4 here :) )
    1-2
    Garlic chopped (I don't enjoy eating garlic too much, so N skipped it)
    1  clove
    Piece ginger sliced
    1/2 inch
    Stick cinnamon
    1
    Clove
    1
    Low fat milk
    1 cup

    Steps

    1. for the paste
    2. Combine all the ingredients in a pan and simmer for 8-10 minutes till the onions are soft and nearly all the liquid has evaporated
    3. Puree the mixture to a smooth paste in a blender. Keep aside
    4. for the gravy
    5. Combine the milk, curds and gram flour. Mix Well and keep aside
    6. Sprinkle salt over the methi leaves and leave aside for 10 minutes. Wash the leaves well. Squeeze out all the water.
    7. Heat the oil in a non-stick pan and add the cumin seeds
    8. When the seeds crackle, add the methi leaves and kasuri methi and saute for 3-4 minutes.
    9. Add the prepared paste, curd-gram flour mixture, garam masala and salt with 1/2 cup of water and bring the mixture to a boil
    10. Ass the green peas and simmer for 1-2 minutes
    11. Serve hot with chapathis

    God bless the man for serving a good meal and god please send me someone to clean the mess after that ;-) Recipe Source : Tarla Dalal's Cooking with 1 teaspoon of Oil

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