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Wednesday, 7 January 2015

Methi Mattar Medley

Recipe: Methi Mattar Medley
Shared by : Radha Iyer
Dated : 06/01/2015
Peas : 1 1/2 cups
Fenugreek leaves( Methi) 1 big bunch finely chopped
Tomatoes: 2-3 finely chopped. (Green tomatoes preferable)
Onion: 1 -2 finely chopped ( medium sized)
Cashew nuts : 6-8 nos
Khus Khus : 1 tbs
Oil -2 tbsp.
1-2 cups of water.
Dry spices:
Cumin seeds- 1 teaspoon
Turmeric powder
Dhania jeera powder
Red chilli powder
Garam masala
Salt to taste

Boil methi leaves with a little salt. Drain and keep aside.  Boil peas till tender. In a pan pour the oil and heat. When oil is hot add cumin seeds. When the cumin seeds crackle, add the onion and sauté for about a minute. Add in the cashew nuts and Khus Khus and continue to stir for a minute. Add in the chopped tomatoes and sauté till tomatoes become soft. Add the dry spices and mix well. Grind this to a smooth paste after it cools.   Now put the ground mixture into the pan again . Add water as required. Add in the boiled methi leaves and stir till it integrates with the ground paste. Add in the peas as the mixture boils. Allow the methi mattar to simmer for about three minutes.  Check for salt. Add if required. To make it rich you you add fresh cream. ( optional) It then becomes Methi Mattar Malai. Methi Mattar medley is ready to serve with a variety of chapatis . Also goes well with steaming hot rice. ( vaddichha saadam).

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