Wednesday, 23 March 2016

Methi Matar Malai Paneer : Holi Special!

        




Ingredients -

Peas (Matar) boiled - 1/2 cup
Paneer (Cottage Cheese) [cut in cubes and slightly fried] - 200 g
Methi leaves fresh, finely chopped  - 1 cup
Onions chopped coarsely - 2 med
Tomato - 1 med
Garlic paste - 2 tbsp
Ginger paste - 1 tsp
Cashews soaked - 10 - 12
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - according to taste
Bay leaf - 2 small
Fresh Cream/thick Malai- 3 tbsp
Dry fenugreek leaves - 1 tsp
Oil - 4 tbsp
Water - 2 cups

        



Method-

1. In a pan put 1/2 cup of water. Simmer the methi leaves
    and a pinch of salt in it for five minutes in a low heat.
    Drain the water and keep it aside. It is to remove the
    bitterness out of it.
2. Boil the onions and tomato in 1/2 cup of water until 
    tender and the water is reduced. let it come to room 
    temperature, grind both separately and make a paste.
3. Grind the cashews after they are soaked for good 
    about 10 - 15 minutes.
4. Put the oil in a med karahi (wok), let it heat, put the bay
    leaf and onion paste and fry it on a med flame until light 
    brown in color, keep stirring it to avoid burning.
5. Add the cashew paste n stir it for five minutes, add the 
    ginger-garlic paste, boiled methi leaves and all the dry
    masalas like chilli, turmeric, cumin and coriander 
    powders and fry it until the oil separates.
6. Put the tomato puree and matar in it and stir it for five 
    minutes until it is incorporated well in the masala.
7. Heat 1 cup of water and put it in the masala to make 
    gravy. Let it boil for 5 minutes. 
8. Put the paneer cubes, dry fenugreek leaves and 2 
    tablespoon cream, let it simmer for 5 minutes or until 
    it's done.
9. Place it in a serving bowl and garnish with remaining
    cream and you can serve it with naan, paratha or rice. 

      




           



  




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