# of servings: 4 | |
Preparation Time: 20 mins | Cook Time: 25 mins |
Restaurant-style taste can be achieved easily with common ingredients at home! This delectable entree can be whipped up in no time and yields an exotic outcome. (It only takes a little patience to de-stalk the methi leaves.)
Ingredients:
- Methi (fenugreek) leaves - 2 bunches
- Matar (peas) - 2 cups
- Malai/cream - 1 cup (or) Milk (or) Coconut milk - 2 cups
- Onion - 1 medium
- Cashews - 2 fistfuls
- Ghee (or) oil - 3 tbsp
- Ginger - 1 inch
- Garlic - 4-5 pods
- Bay leaves - 2
- Cinnamon - 1 inch
- Cloves - 4
- Black peppercorns - 0.5 tsp
- Green chili paste - 1.5 tsp
- Dhana-jeera (coriander seeds and cumin) powder - 1.5 tsp
- Garam masala - 1 tsp
- Salt
- Sugar - 1 tsp
- Kasoori methi - 2 tsp
Method:
- Destalk and wash the methi leaves; mince ginger and garlic and set aside
- In a vessel, bring 2 cups of water to boil ('Soup' mode in IP)
- Blanch the methi leaves in the boiling water and remove the leaves
- Chop the blanched leaves and set aside
- Add the peas into the same water and cook covered for 3 minutes
- Remove the peas and set aside
- To the same water, add chopped onions and cashews
- Cover and cook till the onions become soft and translucent
- Add the onions and cashew along with the water into a blender jar and blend smooth
- In the vessel, heat the ghee (or oil) and heat ('Saute' mode in IP)
- Add the bay leaves, cinnamon stick, cloves and black peppercorns
- Add the minced ginger-garlic and saute
- Add the green chili paste and saute well
- Add the onions/cashew paste and stir well
- Cook along with stirring to avoid the formation of lumps or a burnt bottom
- When it starts to turn color, cover and cook for 5 minutes
- Add dhana-jeera powder, garam masala, salt and sugar
- Mix well and add cream, along with stirring. (If using milk, heat the milk before adding)
- Cover and cook for 5 minutes (or till oil starts separating)
- Add the blanched peas as well as the blanched and chopped methi leaves
- Mix and cook well for a couple more minutes to incorporate all the flavors
- Add some hot water if it is too thick, to get the right consistency and cook for a minute
- Turn off the heat and top it with crushed kasoori methi leaves
- Serve hot with rice, roti, chapati or poori
Tips and Tricks:
- It is easier to blanch and then chop the methi leaves. Handling whole leaves is a lot easier than tiny chopped ones
- Stirring while adding cream or milk is essential to avoid the from separating. Milk should certainly be heated before adding to anything hot or it will curdle instantly!
- If using cream, there may be a need to add a little water to get the right consistency. But if using milk, there may be no need to add any water to adjust consistency
No comments:
Post a Comment