RITIKA NARULA

M3 Methi Matar Makhana

It is generally methi matar malai. But this dish contains neither malai nor milk . Still it is creamy and delish.

 

it is phul makhana or fox nuts that is the secret ingredient of the recipe.

Served with Biscuit Roti for dinner tonight.

So both the dishes are very special to me. M3 is a adaptation of methi matar malai without malai and it uses a superb tip given by a very special person my bhabhi on my visit to her place. She shared a tip of making creamy vegetable without cashews and cream and I am eternally thankful to her for this.

Biscuit roti is outcome of one of my experiments when I was trying to replicate 50: 50 masala biscuits at home . As hubby dear likes crispy rotis , I used the leftover dough for making this crispy roti and he loved it and so we named it biscuit roti. This is made with whole wheat jowar aata .Now this roti features regularly on our menu.

 

AuthorRitika NarulaCategory

Yields1 Serving

INGREDIENTS
 1 bowl or katori matar or peas
 250 grams methi leaves i used fresh leaves
 10 to 12 makhana or fox nuts
 2 onion chopped
 Ginger garlic paste 1 tsp
 3 to 4 tomatoes
 1/4 cup Coconut milk ( i used homemade) see notes
 1/2 tsp rock Salt

INSTRUCTIONS
1

In a boiling water, blanch methi leaves , remove and chop these.

2

Now add peas in boiling water till these are cooked. Remove and keep aside.

3

Soak makhanas in hot water for 15 to 20 minutes till these are soft.

4

Make onion paste in blender

5

make tomatoes paste in blender with makhana in blender. Or it can be done separately too.

6

In a wok take oil,add onion paste let it cook now then add ginger garlic paste.

7

Add tomato paste once onion is done.let it cook well. Add seasoning .

8

Now add makhana paste ( if not added with tomatoes) and little bit of water for curry.

9

Add peas and methi or fenugreek leaves . Add kitchen king or Garam masala powder. Let it cook .

10

Lastly add coconut milk or milk. Remove from fire and Serve hot.

NOTES
11

I generally like to add coconut milk that I make at home as this imparts richness and very nice flavour to the gravy and also it goes well with methi. But milk works fine too.

12

Ingredients

INGREDIENTS
 1 bowl or katori matar or peas
 250 grams methi leaves i used fresh leaves
 10 to 12 makhana or fox nuts
 2 onion chopped
 Ginger garlic paste 1 tsp
 3 to 4 tomatoes
 1/4 cup Coconut milk ( i used homemade) see notes
 1/2 tsp rock Salt

Directions

INSTRUCTIONS
1

In a boiling water, blanch methi leaves , remove and chop these.

2

Now add peas in boiling water till these are cooked. Remove and keep aside.

3

Soak makhanas in hot water for 15 to 20 minutes till these are soft.

4

Make onion paste in blender

5

make tomatoes paste in blender with makhana in blender. Or it can be done separately too.

6

In a wok take oil,add onion paste let it cook now then add ginger garlic paste.

7

Add tomato paste once onion is done.let it cook well. Add seasoning .

8

Now add makhana paste ( if not added with tomatoes) and little bit of water for curry.

9

Add peas and methi or fenugreek leaves . Add kitchen king or Garam masala powder. Let it cook .

10

Lastly add coconut milk or milk. Remove from fire and Serve hot.

NOTES
11

I generally like to add coconut milk that I make at home as this imparts richness and very nice flavour to the gravy and also it goes well with methi. But milk works fine too.

12

M3 Methi Matar Makhana

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