Methi Malai Mutter

Serves: 4-6

Ingredients:

Fenugreek Leaves – 1 bunch
Frozen Peas – 16 oz (1/2 kg)
Heavy Whipping Cream/fresh cream– 1 cup (or to taste)
Evaporated Milk – 5 oz can (147 ml)
Salt – to taste
Oil – 1 Tbsp
Cumin Seeds – 1/2 tsp
Whole Dry Red Chilies – to taste
Ginger – 1 Tbsp, minced
Onion – 1/2 medium, chopped
Tomato – 1 medium, chopped
Turmeric Powder – 1/4 tsp
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Red Chili Powder – to taste

Method:

1. Wash Fenugreek Leaves well, remove roots and chop finely.
2. Sprinkle salt over Fenugreek Leave, mix well and set aside 15-20 minutes
3. Heat Oil in a medium pan on medium heat.
4. Add Cumin Seeds and allow them to sizzle for 10-15 secs.
5. Add in Dry Red Chili (break the chili in half if you like it spicy).
6. Add Turmeric Powder and immediately, add in Onions. Cook for 2-3 minutes.
7. Add Ginger, mix and cook until Onions are a light golden color.
8. Add Tomatoes, mix and cook for 5 minutes.
9. Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking.
10. Squeeze out salt water from Fenugreek Leaves and add it to the peas.
11. Cover and cook until Peas and Fenugreek Leaves are cooked (3-6 minutes).
12. Add in Heavy Whipping Cream and Evaporated Milk, mix well and bring to a boil.
13. Serve hot with Chapati, Naan or Rice.

Dal Makhani.. Punjabi Special

Ingredients :  

1. Ginger garlic paste
2. Salt
3. Turmeric
4. Cumin Seeds
5. Chili Powder
6. Coriander Powder
7. Kasuri methi powder
8. chopped coriander
9. Garam masala powder/whole garam masala (card-mum, cloves leaves, cinnamon, dried Indian bay leaves (tamalpatra))
10. butter
11. tomato puree
12. whipping cream

Recipe :

• Soak Rajma overnight. 
• Mix masur dal and rajma and give it 3 whistles and then lower the flame and simmer for 20 mins.
• Heat oil in a heavy bottom pan. 
• Add cumin + whole garam masala/garam masala powder +  ginger garlic paste + turmeric + tomato puree and cook well for 10 min in medium flame covered 
• Add chili powder + coriander powder.+ salt. Cook until the mixture thickens into pulpy sauce (about 3 mins covered). 
• Add butter and whipping cream. mix it well and cook for 2 mins.
• Then add the leftover water from the cooked dal. (If you don't have, just add water) and boil for some time.
• Add cooked rajama and masur.
• Sprinkle kasuri methi powder to get a good flavor. 
• Your dal makhani is ready! Garnish it with coriander leaves.