methi matar malai recipe below:

PREP TIME 15 minsCOOK TIME 25 mins TOTAL TIME40 mins

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

Main ingredients:
 2 cups chopped fresh fenugreek leaves/methi 1 cup boiled green peas/ matar
 1 cup fresh cream/malai 2 tbsp ghee or oil
 ¼ or ½ cup water sugar as required (optional)
 salt to taste
Ingredients for the paste:
 1 medium size onion, chopped 1 tsp cumin seeds
 3-4 cloves garlic, chopped 1 inch ginger, chopped
 1 or 2 green chilies, chopped ½ cup cashewnuts
Garnish:
 a few coriander leaves, chopped
INSTRUCTIONS

Making the paste:

1. add all the ingredients to make the paste in a blender. grind without adding water. if need arises, add
some little water while grinding.
Making the matar methi malai:
1. heat ghee or oil in a pan or kadai.
2. add the ground paste and fry the paste 6-7 minutes till it starts giving a fragrant aroma.
3. keep on stirring in between to avoid the paste from sticking to the pan.
4. add a little water if it sticks to the pan.
5. add chopped fenugreek leaves and ¼ cup water or more.
6. mix well and simmer for 10 minutes.
7. add the boiled peas and cream.
8. simmer for 5-6 minutes on a low flame.
9. add the sugar and salt and mix well.
10. garnish with coriander leaves and serve methi matar malai hot with naan, parathas or phulkas.

Tomato soup

Preparation Time: 20 mins Cooking Time: 15 mins Makes 2 servings

Ingredients4 cups finely chopped riped tomatoes
1 bayleaf (tejpatta) 3 whole peppercorns (kalimirch) 1 1/2 tbsp butter
1 tbsp plain flour (maida) 1/4 cup tomato puree 2 tsp sugar
salt and to taste 1 1/2 tbsp fresh cream For The Garnish2 tsp fresh cream1/4 cup bread croutons

Method

1. Combine the tomatoes with 1 cup of water in a kadhai, add the bayleaf, peppercorns and cook on a
medium flame for 8 to 10 minutes, while stirring occasionally.
2. Remove the bayleaf and discard it and allow to cool completely.
3. Blend in a mixer to a smooth purée.
4. Strain the purée and keep aside.
5. Heat the butter in a kadhai, add the plain flour and sauté on medium flame for 1 minute.
6. Add the prepared tomato mixture, 1 cup of water, tomato purée, mix well and cook for 1 minute.
7. Add the sugar, salt, pepper powder and fresh cream, mix well and cook on a medium flame for 2 minutes.
8. Serve hot garnished with fresh cream and bread croutons.
Paneer Palak Methi Chaman

Ingredients :
 1 cup paneer / cottage cheese cut into traingle wedges of 1 - 2"
 4 cups of spinach leaves blanched
 2 cups of fenugreek / methi leaves fresh
 1 tbsp dried fenugreek leaves / kasuri methi
 1 tbsp oil
 1 tbsp ghee
 1 tsp cumin seeds/ jeera
 1/4 tsp asafoetida (hing)
 a pinch of turmeric powder (haldi)
 1/4 tsp chilli powder
 1/4 tsp coriander powder
 1 tsp ginger-green chilli paste
 salt to taste
 1/4 tsp garam masala
 1 tbsp fresh cream
Method :
 Heat ghee in kadhai and saute paneer wedges till the edges turn golden brown in colour, transfer it to a plate.
 Roast kasuri methi/ dried methi leaves in apn till crisp, keep it aside.
 Boil water in a pan with a pinch of salt and soda – bi card.
 Wash methi and palak aka fenugreek and spinach seperately in running water.
 Blanch the leaves separately in boiling water fro 2 –3 mins. Transer immediately to cool water.
 Let it drain in strainer and blend till smooth paste or coarse paste as per your preference. Keep aside
 Heat the remaining oil in a non-stick pan, add the cumin seeds and onions and sauté till the onions turn golden
brown.
 Add the asafoetida, turmeric powder, chilli powder, coriander powder, ginger-green chilli paste, prepared puree
and dried fenugreek leaves and fry again for 2-3 minutes
 Add the salt, paneer, garam masala, cream along with 1 cup of water and cook for 2 to 3 minutes.
 Serve hot with roti/ phulka / rice.
Note :
 Wash green leafy vegetables before chopping in running water or for 3 –4 times as it has sand or soil in roots.
 Always transfer blanched vegetables to ice cold water bath. Reason 1: it helps to retain its colour and 2: Stops
from over cooking
 Use of ghee is optional.
 Have made small changes in the dish i.e. used 1 tbsp ghee also.
 To reduce the bitterness of fenugreek, wash them in salted water and also blanch in salted water.
 To attain the saag like texture coarsely grind the palak and methi.
 sarson ka saag

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PREP TIME
2 hours
COOK TIME
2 hours
TOTAL TIME
4 hours
a winter staple in north india. comforting sarson ka saag aka mustard greens. creamy
and delicious greens
AUTHOR: dassana
RECIPE TYPE: main
CUISINE: north indian
SERVES: 7-8

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the saag:
 1 bunch mustard leaves/sarson
 ½ bunch bathua leaves/chenopodium
 ½ bunch spinach leaves/palak
 1 cup chopped tender radish leaves/mooli ke patte
 2 to 3 inches white radish root/mooli
 1 cup fenugreek/methi leaves, chopped
 2 medium sized onions, chopped
 3 medium sized tomatoes, chopped
 2 inch ginger, chopped
 2 green chilies, chopped
 7-8 garlic, chopped
 ½ tsp red chili powder
 a generous pinch or two of asafoetida or ¼ tsp asafoetida powder
 2 to 3 cups water
 2 tbsp maize flour
 salt as required
for the tempering for 3 servings:
 1 medium sized onion, finely chopped
 1 to 2 tbsp oil
 3 bowls of cooked saag

INSTRUCTIONS
1. firstly clean and chop all the greens.
2. then wash the greens well.
3. in a pressure cooker or pan add all the ingredients listed under saag except for maize flour.
4. cover the pressure cook and cook for 6-7 minutes or more.
5. if cooking in a pan, then cover and let the greens cook till done. do check occasionally.
6. pour the greens along with the stock and maize flour in a blender.
7. blend till smooth.
8. in another pan, pour the pureed greens.
9. simmer for a good 25-30 minutes.
10. in another small pan, heat oil or ghee
11. add the chopped onions and fry them till light brown.
12. add the prepared saag. stir and simmer for a couple of minutes.
13. stir ocaasionally.
14. serve sarson ka saag hot with some chopped onions, whole green chilies and a dollop of butter on
the saag with makki di roti