Tag: malai

Categories
vegetables

(281)Methi Matar Malai Paneer nu shak

Ingredients

  • 1 cup Samudra methi ( Fenugreek microgreens)
  • ½ cup Green Peas.
  • ½ cup Paneer cubes.
  • ¼ cup Curd.
  • ¼ cup Malai or Amul fresh cream
  • 10 – 12 Cashews.
  • 10 – 12 Almonds.
  • ¼ tsp. Poppy seeds
  • 2 medium size onions.
  • 1 – 2 Bay leaves.
  • 4 Black pepper.
  • 1 Clove.
  • ½ Javantri floret( Mace spice)
  • 2 Green chillies.
  • ½ inch size Ginger piece.
  • ½ cup Coriander leaves.
  • ½ tsp salt for gravy, ½ tsp. for Green peas, ¼ tsp. for Samudra methi, ¼ tsp. for marinating the paneer.
  • 2 + 1 tbsp. Til oil.
  • 1 tbsp. Cow ghee.
  • ½ + ½  tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.

Method

  1. Pluck Samudra methi’s tender stem and leaves and discard roots. Wash and saute in ghee and keep aside.
  2. Pluck Coriander leaves with its tender stem. Wash and keep aside.
  3. Wash green peas  and boil it in 1 cup of water  with  Sugar and Salt.  When cooked, switch off the flame and keep aside.
  4. Roughly chopped onions and keep aside.
  5. Heat oil in a nonstick pan and add Cumin seeds. Wait for a crackling sound and then add Asafoetida powder.
  6. Now add bay leaves, cloves, Mace spice and black pepper.
  7. Add roughly chopped chillies and Ginger pieces.
  8. Saute for 30 seconds and add Cashews, Almonds and poppy seeds. Saute till turns aromatic. Now add onion and saute till translucent.. When oil separates switch off the flame and remove bay leaves.
  9. When cool completely grind into a fine paste and you will get white gravy. Now  heat the remaining 1 tbsp oil. Add again cumin seeds and wait for a crackling sound. Add white gravy and saute on a slow flame.
  10. Simultaneously grind sauteed methi leaves and chopped Coriander leaves. you will get nice green gravy.
  11. Mix Green gravy into white gravy and stir continuously. Add Cream and curd . Keep on stirring on a slow flame otherwise curd starts curdling.
  12. When oil separates from the gravy add paneer cubes and Green peas along with its cooked water. Add the required quantity of water.
  13. Mix thoroughly and close the lid and seamer for 5 minutes.
  14. Serve hot with Roti, Bhakhri, Paratha, Bajri Roti, Ragi Roti, Puri or as you wish.

List of my other recipes.