Palak Methi Matar

Name: Palak Methi Matar
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup chopped methi patta,; 1 cup palak puree,; 4 tbsp oil,; whole spices 2 choti elaichi,1 small pc of dalchini, 2 laung; 1 cup chopped onion,; 1.5 tsp garlic paste,; 1 tsp ginger paste,; 1 tomato chopped finely,; 1/2 tsp haldi powder,; 1 tsp red chilli powder,; 1 tsp dhania powder,; as required Salt to taste,; 2 tbsp dahi whisked,; 1 tbsp fresh cream,; 1/2 tsp garam masala powder,; 1 cup matar dana,

rama @simplecooking_rama

#jan
#w3
#win
#week8
#ebook
#cookpadindia
#cookpadenglish
#simplecooking
This is an exotic recipe made with leafy greens & matar dana..
Hope you ll like it ..
Enjoy ..

rama @simplecooking_rama

#jan
#w3
#win
#week8
#ebook
#cookpadindia
#cookpadenglish
#simplecooking
This is an exotic recipe made with leafy greens & matar dana..
Hope you ll like it ..
Enjoy ..

Saved

Ingredients

1 hr

3 servings

1 cupchopped methi patta,
1 cuppalak puree,
4 tbspoil,
whole spices 2 choti elaichi,1 small pc of dalchini, 2 laung
1 cupchopped onion,
1.5 tspgarlic paste,
1 tspginger paste,
1tomato chopped finely,
1/2 tsphaldi powder,
1 tspred chilli powder,
1 tspdhania powder,
as requiredSalt to taste,
2 tbspdahi whisked,
1 tbspfresh cream,
1/2 tspgaram masala powder,
1 cupmatar dana,

Saved

Steps

1 hr

1

For Palak Puree.a). Blanch 1 bunch of palak, transfer it to the ice cold water.
2

B). Take a grinder jar, add palak leaves, 1/2 cup dhania patta & 6 green chilli, grind it to a fine paste, keep it. Use only 1 cup of this. Wash methi, keep aside.
3

Take a pan, add 2 tbsp oil, heat it. Add 1/2 cup onion, stir fry it until light brown. Add ginger garlic paste, saute it until rawness is released. Add very lil water to avoid burning.
4

Now add methi & salt, stir fry it until a lil dry.
5

In goes palak puree, mix it well. Cook it until a lil thick. Turn off the flame, keep aside.
6

Take another pan, add rest of the oil, heat it. Add whole Garam Masala, saute it for a sec.
7

Add onion now, stir fry it until light brown.
8

In goes ginger garlic paste, saute it until rawness is released. Add very lil water to avoid burning.
9

In goes tomato & salt, cook it covered on low flame until tomato becomes mushy.
10

Open the lid, increase the flame, add haldi powder, dhania powder & red chilli powder, add very lil water to avoid burning, stir fry it until oil has surfaced.
11

Now add curd & fresh cream, mix it well. Cook it covered on low flame until oil has oozed out.
12

Open the lid, add garam masala powder, stir it.
13

Now add cooked palak methi in the masala, mix it well.
14

Meanwhile boil matar dana for 5 minutes, strain it. Add in the masala, mix it well.
15

Cook it until oil has oozed out. Add 1/2 cup water, mix it well. Give a boil.
16

Cover it with the lid, lower the flame, cook it for 5 minutes.
17

Turn off the flame, open the lid after 10 minutes.
18

Take out in a serving bowl. Can be had with Tandoori Roti, Naan or Lachcha Paratha...

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rama @simplecooking_rama

on January 16, 2023 07:58

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