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Monday, January 25, 2010

Methi Matar -Another Version



Last time I prepared Chicken Keema Diye Ghughni , some of you asked the vegetarian version of that.Here is a nice substitute with methi leaves .So,the recipe is same but this time ingredient is methi or fenugreek leaves.We all know the benefits of fenugreek leaves, I don’t have to remind you.
I followed the recipe of Methi Matar Malai , except that this time I used yellow peas instead of green peas.And also used , onion/ginger/garlic paste .

The vegetarian version
Methi Matar
1 bunch of Methi(fenugreek leaves)
1 onion
½ inch ginger
2-3 garlic
1 cup of milk or ½ cup of cream
2 cups of yellow peas
1 tsp of turmeric powder
2 tsp of red pepper powder
2 dry red pepper
2 bay leaf
Cooking oil- 2-3 tbs
2 tsp of ghee




Method
Clean the methi leaves , cut them coarsely.Wash them well in water for any sand particles.
Now in a saucepan blanch them with little water.For detail way of blanching the leaf and preparing methi with fresh peas , you may visit Here.
In a separate saucepan, add oil then temper it with dry pepper, bay leaf.
Add in onions/ginger/garlic finely chopped or better make a smooth paste and use it .Stir/fry them well for 5-7 mints.
Add in turmeric powder,red pepper powder and little salt(remember just enough to season the chopped onion/garlic/ginger)
Now add the blanched methi leaves
Cover and cook till all gets well coated with spices
Meanwhile pressure cook the dal/matar with turmeric powder and salt.
Add the above cooked methi masala to the cooked dal.let it simmer for 5-6 mints
Add in 1 cup of milk , and let it cook for 5 mints more or till the gravy thicken a liitle bit .
Yellow peas absorbs gravy like anything , so its better to leave some gravy so that at the time of serving you have the gravy to eat with .If you want a little dry ,then reduce the milk quantity to ¼ cup .
Friends we are celebrating our republic day tommorow



Mile sur mera is back with new version and new faces.


and here is part -2


Here wishing all my fellow countrymen a very Happy Republic Day.

14 comments:

  1. Lucky to get fresh Methi there, dal looks wonderful and tasty.

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  2. Hey Jaya

    Happy Republic Day...wow..mouthwatering methi matar...love the methi..nice click

    cheers

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  3. I have never had this , i can imgaing eating this with plain rice, it has to taste so so yummy.

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  4. Methi matar is one of my favorite and your version looks so creamy and rich!

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  5. Methi Mtar is a very clever adaptation for the Ghugni. Great idea

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  6. Happy republic day...

    curry looks fabulous:)

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  7. Asha,
    yeah we do get fresh supply here so it is alway a part of my weekly shopping..

    Jagruti,
    thank you dear

    Happy,
    we had it with chappatis , I am sure with rice It will be evn more tasteful.

    Parita,
    yeah it was rich but not much creamy compared to the methi matar with green peas that I prepare...

    Bong mom,
    yeah adaptations worked fine here as my two taster (father+daughter duo) ate it without complaining :)..

    Malar,
    same to you and thanks for coming by....


    thank you all for coming by
    hugs and smiles

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  8. Methi matar looks really tempting:) Will come often here to check out your recipes:)

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  9. Methi matar looks nice with rich gravy .
    I think Phir mile sur is indeed missing many real heroes of India. Thanks for sharing :)

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  10. happy republic day to u too.Great looking curry.will be so good with rotis.

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  11. Happy Republic day to you belated though!!! the matar masala looks yum!!! I fell in love with the color finger licking food!!!

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  12. Hi Jaya, how r u doing? This recipe is mouthwatering and looks so lovely! Will be wonderful with rotis:)

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  13. Rachana,
    hi and warm welcome and enjoy your stay here..

    Pooja,
    you are so right phir mile sur is lacking something!!

    N33ma
    yeah it was good with rotis :)

    Ramya,
    thank you fro stoping by .

    Indranee,
    oh! long time , good to see you back here...

    hugs and smiles
    thank you all for stoping by

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  14. I don't think I've ever eaten methi

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