Mar 25, 2013

Peas & Methi Masala

I'm very much fond of all Indian bread varieties as we get to explore different gravies with each one.

                    

 Though the roti is plain and boring, the gravy is enough to add color to the menu. So in that quest :P got to know about this dish.Here goes the recipe

Ingredients :

Green Peas - 1 cup
Methi leaves - 1/2 cup tightly packed
Onion - 1
Tomato - 1
Cashew nuts - a fistful
Milk - 1/4 cup
Chilli powder - 2 tsp

Oil - 2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 2  tsp
Salt - as required

Method :

  • Soak the green peas overnight and cook it for 3 whistles till they are soft.
  • Soak Cashew nuts in milk for 10 mins.
  • Chop the Onions into bite size pieces and fry them in a pan.
  • Now add chopped tomatoes to this.
  • Cook until tomatoes are soft and mushy.
  • Grind this Onion, tomato mixture along with the soaked cashew nuts and milk.
  • Now heat oil in a pan and add mustard seeds. Once they crackle, add cumin seeds.
  • Add onions and fry till they turn translucent.
  • Now add the chopped methi leaves. Fry them until they get cooked and shrink to a smaller size. This takes only 4 to 5 mins.
  • Add the cooked green peas to this along with the onion tomato paste.
  • If you need more gravy, add milk or water. Keep stirring while the flame is low
  • Add salt and chilli powder and mix them well until raw smell is lost
  • As the gravy starts to boil, it gets thickened.
  • Finally garnish with Cilantro and serve with roti or chapathis.

My Notes :
  • Adding milk instead of water gives a rich creamy flavour to the gravy.
  • Methi leaves can also be substituted with dry kasuri methi powder.