Tag Archive | north indian

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/

    Yum

    Punjabi Chole

    Punjabi Chole Recipe

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    Punjabi Chole is a North Indian style Chick Peas curry. It’s a combination of spices sauté in a nice onion/tomato gravy and simmered in chick peas (Chana).  This is an easy and simple cheat recipe. I have used canned chick peas, ready Chana masala. This super simple and quick recipe it’s a bonus for bachelor or beginners to the cooking world.

    Yesterday, I shared a nice Soft Fluffy Bhatura recipe which normally compliments these Punjabi Chole really well. Chole Bhature is the perfect combination and it’s an anytime filling meal on its own.

    I normally love to cook things from scratch, but some times I like to take the short cut to speed up the process. This time I was trying to prepare a meal for a bunch of kids on a weekend afternoon so it had to be quick, simple, nutritious and obviously delicious. That’s why I opted to us canned Chick Peas and I cook them in my pressure cooker. The nutritional value in this recipe is that Chick Peas (Chana) are packed with protein which is an important source of nutrients the body requires.

    Worry not! continue to follow my blog and I will show you how to make it from scratch using “Kabuli Chana” or white chick peas” and will also show you the Jain version without onion or garlic.

    Hot Punjabi Chole can be enjoyed with “Bhatura”, “Kulcha”, “Tikki”, “Samosa” or even “Rice”.  

    Step by step recipe with pictures:

    • Empty Chick Peas (Chana) can into a pressure cooker and rinse a few times till the water runs clear.  Add about 2 cups of water and let it cook on medium high till you hear 4 whistles then turn off and set aside.

     

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    Chick Peas (Chana)

     

    • For the gravy:  Into a blender add in tomatoes, onion, garlic, green chili and ginger and grind into a complete smooth puree.
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    Blended Tomato/Onion Puree

     

    • Heat a wide non-stick kadhai (wok) on medium low. Add oil and let it warm up, then add in jeera (cumin seeds) and sauté for 30 seconds now add in a pinch of asafetida and the Tomato/Onion puree. ***Be careful it will splatter all over in the hot oil so best to remove from hot stove then add slowly*** Give it a good mix and cover and let it cook till the oil separates from the gravy. Keep stirring in between to avoid it from burning.

     

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    Oil and Jeera

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    Tomato/Onion Gravy Cooking

     

     

     

     

     

     

     

     

    • Once the gravy is ready we will add in all of the dry ingredients; Red chili powder, Turmeric powder, Coriander powder, Chana Masala, Kesoori Methi, Salt and Sugar and about 2 tbsp. of water and give it a good mix and cook again for 2 mins. *** keep stirring in between to avoid spices (masala) from burning***

     

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    Dry Masala (Spices) to Gravy

     

    • Open up pressure cooker; add the cooked Chick Peas (Chana) to the gravy mixture and stir. You should have about 1 1/2 cups of water in the chick peas, if not then add in water at this point, stir and cover and let it cook on medium low for 15-20 mins. Continue to stir in between.

     

    Chick Peas (Chana) and Gravy

    Chick Peas (Chana) and Gravy

     

    • At this point do a taste test and adjust salt or any of the spices to your liking. Now add in the fresh finely chopped Coriander; stir. ***If you like your Chole dry let it cook till 75% of the water is absorbed***  

     

    Cooked Chole with Coriander leaves

    Cooked Chole with Coriander leaves

     

    • Chole is ready and to be served hot. It goes best with your favorite Bhatura, Roti, Paratha with a side order of freshly cut onions, Chaas or Lassi.

     

    Traditional Chole Bhature

    Traditional Chole Bhature

     

    Punjabi Chole

    Prep Time: 20 minutes

    Cook Time: 25 minutes

    Total Time: 45 minutes

    Serving Size: 5-6 servings

    Ingredients

      For Gravy
    • Onion - 1 medium roughly chopped
    • Tomato - 2 small roughly chopped
    • Green chili - 1
    • Ginger - ½ inch piece, chopped
    • Garlic - 3 cloves peeled
      For Chole (Chick peas Curry)
    • 796 ml can – Chick Peas (Chana)
    • Oil - 2-3 tbsp.
    • Cumin seeds - ½ tsp.
    • Pinch of Asafetida
    • Salt - to taste
    • Sugar - 1 tsp.
    • Red chili powder - 1 tsp.
    • Coriander powder - 1 tsp.
    • Turmeric powder - ¼ tsp.
    • Chana Masala – 2 tsp.
    • Kesoori Methi – ½ tbsp. **crush between the palm of your hands to create a powder form**
    • Water - 2 cups
    • Coriander leaves - 3 springs , finely chopped

    Instructions

  • Empty Chick Peas (chana) can into a pressure cooker and rinse a few times till the water runs clear. Add about 2 cups of water and let it cook on medium high till you hear 4 whistles then turn off and set aside.
  • For the gravy: Into a blender add in tomatoes, onion, garlic, green chili and ginger and grind into a complete smooth puree.
  • Heat a wide non-stick kadhai (wok) on medium low. Add oil and let it warm up, then add in jeera (cumin seeds) and sauté for 30 seconds now add in a pinch of asafetida and the Tomato/Onion puree. ***Be careful it will splatter all over in the hot oil so best to remove from hot stove then add slowly*** Give it a good mix and cover and let it cook till the oil separates from the gravy. Keep stirring in between to avoid it from burning.
  • Once the gravy is ready we will add in all of the dry ingredients; Red chili powder, Turmeric powder, Coriander powder, Chana Masala, Kesoori Methi, Salt and Sugar and about 2 tbsp. of water and give it a good mix and cook again for 2 mins. *** keep stirring in between to avoid spices (masala) from burning***
  • Open up pressure cooker; add the cooked Chick Peas (Chana) to the gravy mixture and stir. You should have about 1 1/2 cups of water in the chick peas, if not then add in water at this point, stir and cover and let it cook on medium low for 15-20 mins. Continue to stir in between.
  • At this point do a taste test and adjust salt or any of the spices to your liking. Now add in the fresh finely chopped Coriander; stir. ***If you like your Chole dry let it cook till 75% of the water is absorbed***
  • Chole is ready and to be served hot. It goes best with your favorite Bhatura, Roti, Paratha with a side order of freshly cut onions, Chaas or Lassi
  • Notes

    Same recipe can be used to make with Kabuli Chana or white chick peas. About 1 1/2 cups rinse till water runs clear and soak overnight for 6-8 hours.

    Sugar is optional: helps reduce the acidic taste in the gravy.

    http://myfoodforthesoul.com/punjabi-chole/

     

    Yum