Methi Matter Pasanda
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!
Ingredients
- 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
Instructions
- 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.
Notes
Recipe Source : Tarla Dalal's Cooking with 1 teaspoon of Oil
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