Tag Archives: Peas

Methi Makkai Mattar or Fenugreek Leaves, Sweet Corn and Peas in Gravy

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I had some frozen Methi lying in my fridge and was thinking about how to use it when am idea popped into my head and would not leave. So last week, I decided to try something and just hoped for the best. Luckily for me, the recipe turned out fine and was actually quite good, if I may say so. So here’s the latest experiment from my kitchen.

Methi Makkai Matar or Fenugreek leaves, Sweet Corn and Peas in a Gravy

Ingredients:

  • 1 small cup frozen or fresh methi leaves
  • 1 cup frozen or fresh sweet corn
  • 1 cup frozen or fresh green peas
  • 2 medium sized onions
  • 2 medium sized tomatoes, chppped
  • 5-6 pods of garlic, peeled
  • 1 inch piece of ginger, peeled
  • 3-4 red chillies (I used the small ones, you can also use green chillies)
  • 10 pieces of whole cashew nuts
  • 10 pieces of almonds
  • 4-6 tbsp yoghurt
  • 4 pieces of clove
  • 4 pieces of cardamom
  • 1.5 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp ajwain or carom seeds
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala powder
  • Salt to taste
  • 2 tbsp finely chopped coriander leaves
  • 4-5 tsp oil

Method:

  • Defrost the frozen vegetables (if using) and lightly cook them in a microwave till they are soft.
  • If you don’t have access to a microwave, then pour boiling water over the frozen corn and peas for 20 minutes, drain and keep aside. Let the frozen methi defrost and keep aside.
  • If you are using fresh methi, pluck and chop the leaves and keep aside.
  • Slice the onions and keep aside. Roughly chop the tomatoes and keep aside. Peel the ginger and garlic and keep aside.
  • In a pan, heat about 3-4 tsp of oil and when the oil warms, add the sliced onions and let it brown. We want the onions to caramelise and become brown.
  • When the onions are about 80% brown, move the onions to the sides of the pan and in the same oil, add the whole spices – 1 tsp cumin seeds, coriander seeds, carom seeds, cloves and cardamom and let them pop.
  • Then add the garlic and ginger and sauté for a minute. Then add the chopped onions and let the tomatoes cook and become pulpy. Switch off the gas and let it cool. Move this to a blender and when fully cool, blend to a smooth paste, adding water if needed.
  • In the same pan, add the balance oil and heat it. When the oil warms, add the remaining cumin seeds and let it pop.
  • Then add the methi leaves and stir for a few minutes. After that, add the corn and peas and salt to taste.
  • Cover and cook until the vegetables are almost done, stirring often.
  • When the vegetables are almost done, add the blended paste and stir.
  • Add some water to thin (but not too much) and then the spice powders – turmeric powder, red chilli powder, cumin powder and coriander powder.
  • In the same blender, whisk the yoghurt well and add it to the gravy.
  • Check for seasoning and add what’s missing.
  • Add the garam masala powder and let it boil on a low to medium flame for 5 minutes
  • Garnish with coriander leaves and serve hot with an Indian bread or even plain rice.

Recipe: Aloo Matar Paneer

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Another simple, rustic recipe, straight from the Punjabi heartland, this recipe is also courtesy of my helper R. According to her, this version is what is made in weddings in her village and is a super yummy dish which goes very well with any Indian flatbread. A version of this recipe was what I also made when I cooked a non-South Indian dish for the first time. This recipe was taught to me by a neighbour.

Aloo Matar Paneer

Ingredients:

  • 2 medium-sized potatoes, peeled and chopped
  • 1 cup frozen green peas
  • 1/2 pack frozen paneer, refreshed in a pan with hot water for 30 minutes
  • 2 medium-sized onions, chopped roughly
  • 4 medium-sized tomatoes, chopped roughly
  • 1-inch piece of ginger, chopped roughly
  • 8-10 cloves of garlic
  • 2 tbsps oil (I use a canola-olive blend)
  • 2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 2 tsp coriander seeds powder
  • 2 tsp red chilli powder
  • 2 dried red chillies
  • 2 tsp cumin seed powder
  • a handful of cashew nuts
  • 1 tsp garam masala powder
  • Salt to taste
  • Coriander leaves to garnish

Method:

  • Pour hot water over the cashew nuts in a dish and keep aside for 30 minutes till the nuts are soft.
  • Grind together onion, tomatoes, ginger, dried red chillies, garlic and cashew nuts and keep aside. Try not to use any water to make the paste and keep the paste smooth.
  • Chop the potatoes into 1-inch pieces and wash and keep aside.
  • Heat oil in a pan and add cumin seeds and saute for a few seconds.
  • Add the ground tomato-onion paste and saute till it is browned. Keep stirring so it does not burn. Keep stirring till the oil starts leaving the pan.
  • Add the dry spices now – salt, turmeric powder, red chilli powder, coriander powder and cumin powder and stir well.
  • Next, add potatoes and mix well.
  • Add around a quarter cup of water and mix well and cover and cook till the potatoes are almost done.
  • Now add the frozen green peas and mix. Cover and cook till the vegetables are done.
  • If the gravy appears to be thick, add some water to thin it.
  • Now add the paneer pieces and sprinkle the garam masala powder and let it simmer for five minutes.
  • Remove from the flame, garnish with coriander leaves and serve hot with any rotis or Indian flatbread.

Recipes: No Onion No Garlic Matar Paneer

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Another recipe I made during the nine days of Navratri when I do not use either onions or garlic in my cooking. Again I replaced onions and garlic with a cashew and sesame paste and we did not miss the onions at all. This was a very quick recipe and I made it in less than 30 minutes, start to finish.

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No Onion, No Garlic Matar Paneer

Ingredients:

  • 1 cup frozen paneer, refreshed in hot water for 15 minutes and then drained. Keep the water for the gravy
  • 1 cup frozen green peas
  • 1 tsp cumin seeds
  • 8-10 cashew nuts, soaked in hot water for 10 minutes
  • 1 tsp white sesame seeds
  • 3 medium sized tomatoes
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin seed powder
  • 1 tsp garam masala powder
  • 3-4 tbsps beaten yoghurt
  • Salt to taste
  • 2 tsps oil
  • Coriander leaves to garnish

Method:

  • Blend together the cashew nuts and sesame seeds into a fine paste and keep aside.
  • In the same blender, chop the tomatoes and blend well till it becomes a fine puree and keep aside.
  • Heat the oil and when warm, add the cumin seeds. When it starts to splutter, add the cashew nut, sesame paste and let it fry for a minute. Then add the tomato puree and let it fry for a minute.
  • Now add all the dry spices – turmeric powder, red chilli powder, cumin powder, coriander powder, salt and garam masala and stir well. Add a bit of water if needed and let the masala fry well till the oil starts to come out and it becomes a bit dry.
  • Now add around 1 cup of water (here, add the water used to soak the paneer and the cashew nuts) and let it come to a rolling boil.
  • When it starts to boil, add the frozen peas and let it continue to boil and cook. The peas should be cooked in around 5-7 minutes and at this point add the paneer.
  • Let it cook for another 5 minutes.
  • Check for salt and seasoning and add as required.
  • Garnish with coriander leaves and serve hot with rice or any rotis.

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Recipe: Aloo Matar Paneer aka Potatoes, Peas and Paneer

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BB loves Paneer and will ask for it to be added to any and all vegetables at any given chance. On Saturday, when we had to go to to the hospital so GG & BB could meet their new cousin, I wanted to make dinner at home before we left, so that once we’re back, we can eat. The most obvious choice would be roti and a sabzi. I made a traditional Punjabi dish, but with a twist that R suggested which really took it up a notch. Try it, especially with the addition of this totally unexpected ingredient!

Aloo Matar Paneer

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Ingredients:

  • 2 potatoes, peeled and diced into small pieces
  • 1 cup frozen peas
  • 1 cup frozen paneer, thawed in hot water for 10-15 minutes

For the gravy

  • 2 onions, roughly chopped
  • 2 tomatoes, roughly chopped
  • 1 inch piece of ginger
  • 5-6 cloves of garlic
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1/2 tsp carom seeds (ajwain)
  • 4-5 dried red chillies (or fresh if you have them)
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1 tsp Garam masala powder
  • 1-2 tsps Kasuri Methi
  • A handful  of chopped spinach leaves, washed well to remove any residue dirt
  • 2 tbsps oil

Method:

  •  Chop the potatoes, and put the paneer in a bowl of hot water to thaw and soften.
  • Once the paneer is soft, cut them into smaller pieces.
  • In a pan, heat up 1 tbsp oil and once the oil is warmed, add the cumin seeds, coriander seeds, fennel seeds and carom seeds in that order. Let each pop for a few seconds before adding the next one in.
  • Then add in the garlic and ginger, stirring a few minutes each time.
  • Once the garlic is slightly brown, add the onions and stir, letting it become translucent.
  • Next add the washed spinach and let it wilt.
  • Add the tomatoes next and a pinch of salt to help cook. The tomatoes need to break down completely and become mushy. At this point switch off the gas, let this cool and once cool, blend it to a smooth paste.
  • In the same pan, add the balance oil and once warm, put the potatoes in to cook. Add the turmeric powder here and let it coat the potatoes. Cover and add a few drops of water to help it cook. When it is halfway cooked, add the peas and let it cook.
  • When the potatoes and peas are three quarters cooked, add the blended paste and some water to bring it to the consistency you like.
  • Once the whole mixture is bubbling away, add the paneer pieces to this.
  • Check for salt and add the garam masala and if you want, add a tsp or two of ghee, this really makes the dish look as if you’ve cooked the whole thing in ghee!
  • Once the gravy has attained the consistency you want, switch off the gas and enjoy hot and tasty Aloo Matar Paneer.

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