Sunday, May 8, 2011

Khoya methi matar


Fenugreek leaves (methi) 2 cups cleaned and chopped
1/2 cup Green peas (I used the frozen ones)
1 onion chopped
1 tomato chopped
1 tsp ginger garlic paste
oil to cook
1 tsp each of turmeric, coriander and garam masala powder
Salt to taste
1/4 cup crumbled khoya
1/4 cup milk (can sub khoya and milk with cream as well)
Cook the chopped methi leaves in a micro safe dish with a bit of water for 3-4 mins on 100 % power in the micro. Keep aside.

Heat oil in a wok, add chopped onions and ginger garlic paste, cook till it lightly browns. Add tomatoes and cook till done. Add the methi leaves and saute.Add the dry spices and the peas. Cook for a few mins till the peas appear cooked. Add the crumbled khoya and mix well. Cook for couple of mins till it mixes well. Add milk to thin out the gravy, reduce if you want it thicker. (I skipped the milk and added water) If using cream, add cream after the peas and cook for a couple of mins. Turn off flame. 

The sweetness of the khoya goes well with the mild bitterness of the methi. Another time that I make this, I will blend the methi leaves and see how this turns out.

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