Tag Archive | green peas

Methi Muttar Malai Paneer

Methi Muttar Malai Paneer | How to make Fenugreek Leaves with Green Peas & Paneer (Cottage Cheese) in a creamy sauce

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Methi Muttar Malai Paneer is an irresistible, delicious and tempting dish you don’t want to miss. The super combination of Methi (fenugreek leaves), Muttar (green peas), Paneer (cottage cheese or chhena) simmered in a flavorful, aromatic creamy, delicious smooth gravy.  This is a North Indian based dish that can be made in many different variations.

 

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Any North Indian Punjabi dish is my all time favorite. My kids love it too ! I love to cook at home, but just like many other moms I like to take time away from the kitchen and enjoy a nice lunch or dinner at one of my favorite restaurants. We have many Indian Pure Vegetarian restaurants around ..choices are phenomenal and love the whole idea of the thali system. You can choose from many different curries & vegetables, rice, salad, pickle and variety of different Indian Flat breads.

I was doubting myself before attempting to make this dish, I surfed the net and found many different recipes based on Malai Muttar, but nothing that I was fond of making. To be honest, it’s not the recipes that I saw were not interesting but, I was taking a few things into consideration actually a huge thing MY HUSBAND! 🙂  He’s not a huge fan of muttar and especially if it’s made in a tangy tomato gravy….too acidic ! So, keeping him in mind I altered my own recipe and made it so that he would enjoy the taste of muttar with the sinful creamy gravy.

 

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Another thing I was worried about was the possible bitterness of the Fresh Methi in this dish. Guess what! there was not even the slightest bitter taste of the Methi in this dish. I guess the milk, cream and butter and flavors of the gravy take away the bitterness of the methi. Paneer and Tofu are also another all time favorite in my house. I usually would opt for Tofu …but for some reason my gut was telling me to go with Paneer in this recipe. Plus, I don’t like to keep unused Paneer for long in my fridge, due to it being a dairy product I tend to use it up quickly.

I had served this up with Plain Parathas, rice and a side dish of salad. Now, there is no right way to serve up curries. Some like it Roti-Indian Flat Bread, Bhatura, Puri or even Naan.

I also have some other mouth-watering recipes that you should check out and try them out: Pav Bhaji, Mattar Tofu in White Gravy, Chori-Dhokli, Bhindi KadhiMango Lassi, Mango Banana Milkshake.

 

Methi Muttar Malai Paneer

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 3-4

Methi Muttar Malai Paneer

Methi Muttar Malai Paneer a Irresistible, Delicious, tempting dish you don't want to miss

Ingredients

  • 1 ½ cups – Muttar (Green peas-fresh/frozen)
  • 1 cup -Methi leaves fresh
  • 1 cup – Paneer (cottage cheese or Chhena) adjust amount to your liking
  • ¼ cup – Heavy Cream
  • ½ cup - Milk
  • ½ tsp. – Red Chili Powder
  • Turmeric - a pinch (optional)
  • 1 tbsp. – Butter (ghee)
  • Salt to taste
  • ½ tsp. – Sugar (optional)
  • 1 tsp. -Jeera
  • Asafetida – pinch (optional)
  • 1 tbsp. – Oil
  • 2 tbsp. - water
  • Couple of springs of Coriander- Finely chopped for garnishing
    Gravy Paste
  • 1 Medium Onion – chopped into chucks
  • 7-8 – Cashews (kaju) broken into pieces
  • 1-2 - Green chilies
  • Ginger - 1 small piece
  • 3-4 – Garlic Cloves

Instructions

  • Separate methi leaves from stem, chop it roughly, wash in colander and keep aside.
  • Shallow fry paneer cubes until slightly golden brown color. Transfer onto plate with paper towel to absorb excess oil.
  • Pressure cook or pre-boil muttar (green peas) and keep aside.
  • Into a grinder add in all of the ingredients listed under “gravy paste” and make a smooth consistency paste, add a little water at a time as needed.
  • Heat up a kadai on medium heat ,add oil, once warm add in jeera and asafetida and sauté for 30 seconds. Then add in the grounded gravy paste give it a good mix and let it cook till raw smell is gone, but color has not changed. Keep stirring continuously to avoid burning.
  • Add in all of the dry spices; red chili powder, turmeric, salt to taste and sugar and water and give it a good mix. Let it cook for 2-3 minutes.
  • Add in muttar (green peas) and methi (fenugreek leaves), paneer, milk, butter and cream mix all together. **make sure heat is on medium low** need to simmer not boil. Let it all simmer for 5-8 minutes. NOTE: if you don’t like a very thick consistency then add in water at this point to your liking and cook.
  • Switch off flame, serve it in your desired dish and garnish with fresh finely chopped coriander.
  • Notes

    Sugar, Turmeric and Asofitida are optional but they do enhance the flavor.

    Paneer can be substituted with Tofu.

    No need to pre-cooked fresh or frozen muttar (green peas) but helps make the green peas tender.

    http://myfoodforthesoul.com/methi-muttar-malai-paneer/

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    Mattar Tofu in White Gravy

     

     Mattar Tofu in White Gravy | Punjabi Style Mattar Tofu in White Gravy Curry Recipe

     

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    A traditional popular North Indian dish  called “Matter Paneer” is made with green peas and paneer simmered in a onion-tomato gravy and flavored with spices. Mattar Tofu in a White Gravy is my healthier version recipe made in a onion-cashew nut gravy with green peas and tofu. Infused with mild-flavors, creamy, light, easy and quick  to prepare and a completely heavenly taste.

     

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    Many people think that the bland taste of tofu is only good when cooking it in a Asian-dishes or cooking it up in a tangy tomato-gravy, but this is a complete misconception. Tofu has become very versatile and is being used in all kinds of cooking…it goes well in a mild-flavored white gravy.

     

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    The husband isn’t the greatest fan of green peas especially if their the frozen kind, but he loves food that’s made in white gravy or sauce. So, this Mattar Tofu in White Gravy was totally dedicated to him. We have available in our Indian grocery store Fresh Indian Green Peas in pods that come right from India. So, I decided to buy fresh green peas, remove the peas from the pods and make this curry.

    I love to make this dish when I have a large group to entertain, it’s easy and fast to make and a great liking too kids. It goes well with roti (chapatti, phulka)- Indian Flat Bread, Bhatura – Deep Fried Bread, Poori or Rice.

     

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    If you enjoy tasty, delicious, flavorful curries be sure to check out the following recipes: Punjabi Chloe, Pav Bhaji, Bhindi Kadhi, or  Chori-Dhokli.

     

    Mattar Tofu in White Gravy

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Total Time: 25 minutes

    Serving Size: 4-5

    Mattar Tofu in White Gravy

    Delicious Mattar Tofu made in a creamy, mildly flavored white gravy.

    Ingredients

    • 1 1/2 cups - Tofu (1") cubes
    • 1 cup – fresh green peas cooked (I first pressure cook them so their nice and tender)
    • 1 tsp. - kesoori methi (crushed in between palms of hand to create powder)
    • 1/2 cup milk
    • 1/4 cup fresh cream
    • 1 tsp. – jeera (cumin)
    • 1 tsp. – sugar (optional)
    • 2 tbsp. - Oil (for shallow frying tofu)
    • 2 tbsp. - Ghee
    • Salt to taste
    • 1/4 cup – finely chopped fresh coriander (garnishing)
      Grind to a smooth Paste
    • 1 medium -Onion chopped into chucks
    • 2 tbsp. – cashew nuts (kaju) , chopped
    • 4-5 - cloves garlic
    • 2 tsp. - roughly chopped ginger
    • 1-2 - green chilies

    Instructions

  • In a flat fry pan heat up oil, add in pieces of tofu and let it shallow fry till slightly golden brown color. Keep aside (keep flipping or tossing in between to avoid burning)
  • Heat ghee in a deep non-stick kadhai (wok) and add jeera and sauté for 1 min. then add onion-cashew nut paste and cook on a medium flame for 8 to 10 minutes or till the ghee separates.
  • Add in milk, fresh cream, kesoori methi, sugar and salt and 3 tbsp. water, mix well and cook on medium heat for 2 to 3 minutes. Stirring occasionally. ***do a taste test and adjust the spices/salt***
  • Add in green peas, tofu and ¼ cup of water mix gently and let it cook on medium low heat for another 5-10 minutes. Stirring occasionally
  • Serve hot garnished with the coriander
  • Notes

    sugar is optional

    tofu can be substituted with paneer

    http://myfoodforthesoul.com/mattar-tofu-in-white-gravy/

     

     

     

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    Tortilla Vegetable Samosas

     

    Tortilla Samosa

    Tortilla Samosa

    Easy to make Tortilla Veggie Samosa

    Samosas, traditionally they are made of All-purpose flour also known as maida. But, here’s is a simple and easy way to make samosa for either beginners or bachelors that want to avoid the kneading of the dough and rolling. Tortillas make this process of making samosas very easy and simple. Tortillas are made of whole wheat and maize (corn) flour so this is a healthier choice of wrap then maida (all-purpose flour). Let me share a recipe that you will enjoy making and eating.

    A little bit about the “Samosa”. Normally, they are made with maida (all-purpose flour) stuffed with the traditional mashed potato mixture and fried till golden brown and served up with fresh chutney, such as Coriander Chutney, mint chutney or tamarind sauce. Samosa can be served up as an appetizer, snack, lunch or just food on the go. Samosas can be plated up with other dishes like: Samosa and chana or Samosa chat.

     

    Tortilla Vegetable Samosas

    Prep Time: 25 minutes

    Cook Time: 15 minutes

    Total Time: 40 minutes

    Yield: 20

    Ingredients

    • Flour tortilla: 10 (Size-6 inches),
    • 2 Medium size potatoes: peeled and chopped finely
    • 1 Medium size Onion chopped finely
    • ½ cup - Green peas
    • ½ cup - Carrot: chopped into tiny pieces
    • Fresh Coriander leafs chopped : 6 springs chopped finely
    • 1 tbsp - Garlic Paste
    • 1 tbsp - Ginger Paste:
    • ½ tsp - Red chilly powder: adjust to taste
    • ½ tsp - Garam masala powder
    • 2 tsp - Coriander powder:
    • ½ squeezed - Lemon juice:
    • 1 tsp - Cumin seeds:
    • Salt to taste
    • 2 tbsp - All-purpose flour
    • 2 tsp - Oil
    • Oil for frying
    • Water

    Instructions

  • Heat the pan at medium heat and add oil once oil hot add cumin seeds.
  • Add in the Garlic/Ginger paste. Cook for 1 minute. Then add in the chopped onion mix and cook till light pink about 1 minute.
  • Then add in chopped potatoes, carrots and peas. Mix well and cover and cook. In between keep stirring to avoid it from burning.
  • Once the vegetables are half way cooked add in the spices: Red Chilli Powder, Coriander Powder and lemon juice mix and let it cook covered for another 5 minutes. Stir in between.
  • Once all vegetables cooked add in the salt to taste and Garam Masala and mix well. Lightly with your spoon or spatula mash the vegetables.
  • Now add the chopped Fresh Coriander leafs and give a final mix. At this point make sure to do a taste test and adjust spices or salt to your preference.
  • Transfer the mixture in a bowl and let them cool completely.
  • In a bowl mix together flour and water together and make a thick paste.
  • Now cut tortillas in half. Fold one corner to the other corner to form a cone shape and seal the edges of the tortilla with flour paste.
  • Stuff vegetable filling inside and seal all the surfaces properly using flour paste. Fill all samosa and make sure to keep the filled samosa cover with a cloth or tissue paper to avoid drying out.
  • Now heat oil on medium heat for deep fry. Once oil is hot add in the samosas carefully. Turning occasionally till they become golden brown and crispy.
  • Samosas are ready and can be served up with some tamarind sauce or ketchup.
  • Notes

    You can add fresh green chilly paste or chopped instead of red chilli powder.

    You can add any other vegetable of your choice or substitute the existing from the recipe. Can use frozen pea and carrots.

    Vegetable mixture should be completely cooled down before stuffing.

    Make sure that all sides and corners of the tortilla are properly sealed before deep frying them.

    Keep sufficient oil in pan to ensure that samosas float in oil and don't touch the surface.

    http://myfoodforthesoul.com/tortilla-vegetable-samosas/

     

    Thank you for reading the post….please drop your valuable comments or suggestions.. it really motivates me…Also If you liked this post, please do read my other posts also.

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