Methi Mattar Pasanda is a delightful dish made from fresh methi and green peas in a white gravy of milk and curd. Delicious with some hot rotis or rice!
So a conversation (read argument) between N and I resulted in this delicious methi mattar pasanda.
Me : I don’t feel like cooking 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 don’t want to cook. Why do you have to say no, every time I ask to go out? Picks up Ohasand walks away in part anger, part style to the first floor.
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 dish which is quick to 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 and 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 😉 God bless the man for serving a good meal and God, please send me someone to clean the mess after that 😉
Well, to be honest, the cleaning didn’t really matter, because the food was made with so much love that the cleaning really didn’t matter. I did crib a bit about it, but hey, the food was so delicious! I shouldn’t even be complaining.
So, here is the recipe! Ab bolo, post karna banta hai na 😉
Methi Matter Pasanda
- 1 cup green peas boiled
- 1 cup methi leaves, finely chopped
- 1/4 tsp cumin seeds
- 1/2 tsp kasuri methi
- 1/4 cup milk low fat (we used Good Life Slim Milk)
- 1/4 cup curds low fat (use probiotic if you are buying from outside)
- 1/2 tsp Bengal gram flour (besan)
- 1/4 tsp garam masala
- 1 tsp oil
- to taste salt
for the paste
- 1 and 1/4 cups onions sliced
- 1/4 cup cauliflower finely chopped
- 1 - 2 green chillies (I think N used 4 here 🙂 )
- 1 clove garlic chopped (I don't enjoy eating too much, so N skipped it)
- 1/2 inch ginger piece sliced
- 1 cinnamon stick
- 1 Clove
- 1 cup milk low fat
- For the paste:
- 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.
- Puree the mixture to a smooth paste in a blender. Keep aside.
- For the gravy
- Combine the milk, curds and gram flour. Mix well and keep aside.
- Sprinkle salt over the methi leaves and leave aside for 10 minutes. Wash the leaves well. Squeeze out all the water.
- Heat the oil in a non-stick pan and add the cumin seeds.
- When the seeds crackle, add the methi leaves and kasuri methi and saute for 3-4 minutes.
- 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.
- Add the green peas and simmer for 1-2 minutes.
- Serve hot with chapathis.