There is a restaurant called Dara's dhaba on the highway after Borivali /Dahisar (for those of you familiar with Mumbai ) which once upon a time was my family's pick for every dinner/birthday/celebration..for its true punjabi food. My sister and I always ordered the same food ! - Dal makhani and Methi mattar malai..both to die for..can still remember the taste! So over the years I have experimented and come up with this original version of mine which comes pretty close to the taste I grew up with..except that the malai part of it is really for namesake..unlike what Mr Dara was serving up!
Ingredients (serves 4)
1 cup methi leaves, chopped finely
1 cup peas
1 onion,finely chopped
1 tablespoon oil
1 green chilli,finely chopped
1 teaspoon crushed ginger
1 elaichi
1/4 inch cinnamon piece
12 cashewnuts soaked in 1/2 cup water
1 cup water
Salt
1 tablespoon sugar (adjust according to your taste)
1 teaspoon garam masala
1 tablespoon cooking cream
1.Heat the oil. Add the elaichi and cinnamon and let the oil smoke for a few seconds with the flavours.
2. Add the ginger and green chilli and fry for a few seconds.
3. Add the onion and cook till soft.
4. Add the peas and methi and salt and cover with a lid. Cook on slow flame till the peas become tender (roughly ten minutes)
5. Meanwhile puree the cashewnuts into a smooth paste with the water.
6. When the peas are cooked, add this paste,sugar,garam masala and addtional water. (you can increase/reduce the quantity of the water based on your preference)
7. Let the gravy boil for 3-4 mintues for a slow flame.
8. Add the cream and serve hot with parathas ...balle balle :))
Ingredients (serves 4)
1 cup methi leaves, chopped finely
1 cup peas
1 onion,finely chopped
1 tablespoon oil
1 green chilli,finely chopped
1 teaspoon crushed ginger
1 elaichi
1/4 inch cinnamon piece
12 cashewnuts soaked in 1/2 cup water
1 cup water
Salt
1 tablespoon sugar (adjust according to your taste)
1 teaspoon garam masala
1 tablespoon cooking cream
1.Heat the oil. Add the elaichi and cinnamon and let the oil smoke for a few seconds with the flavours.
2. Add the ginger and green chilli and fry for a few seconds.
3. Add the onion and cook till soft.
4. Add the peas and methi and salt and cover with a lid. Cook on slow flame till the peas become tender (roughly ten minutes)
5. Meanwhile puree the cashewnuts into a smooth paste with the water.
6. When the peas are cooked, add this paste,sugar,garam masala and addtional water. (you can increase/reduce the quantity of the water based on your preference)
7. Let the gravy boil for 3-4 mintues for a slow flame.
8. Add the cream and serve hot with parathas ...balle balle :))
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