Methi Mutter Malai

Methi Mutter Malai is a wonderful combination of Methi leaves and Green peas cooked in a fragrant masala gravy.I followed Tarla dalal's recipe with few changes. Lets see the recipe.

Ingredients:

Methi leaves	2 cups
Green peas	1 cup
Onion finely chopped	1 small
Tomato	2
Fresh cream	¼ cup
Cumin seeds	½ tsp
Oil	2 tblsp
Honey(see note below)	½ tsp
For the Masala paste
Onion	1
Ginger	1 small piece
Garlic cloves	2-3
Green chilli	1-2(depending on spice level)
Cashewnut	8
For the dry masala powder
Cinnamon	1 “ piece
Clove	4
Cardamom	2
Pepper	4
Cumin seeds	1 tsp

Method:

• Grind the ingredients given in 'masala paste' to a fine paste.
• Slightly roast the ingredients listed in " dry masala powder",powder it and keep aside.
• Blanch tomatoes in hot water and make tomato puree.
• Separate methi leaves from the stem and clean them thorougly in water to remove dirt.Chop them finely and transfer to a bowl.sprinkle 1/2 tsp salt and leave aside for 15 mins.squeeze excess water and discard it.
• Heat 1 tsp oil in a pan and saute the methi leaves for 2 mins till they shrink in volume and transfer to a plate.Cook green peas seperately and keep it ready.
• Heat oil in a pan, add cumin seeds followed by the chopped onions and fry till they turn translucent.Add the ground masala paste and fry well in low flame till the raw smell of the onion goes off.
• Add the tomato puree and the freshly prepared dry masala powder and cook for 2-3 mins.
• Add the green peas,prepared methi leaves,salt,fresh cream and add little water to get the right consistency.Cook on low flame for 2-3 mins.
• Switch off the flame and after 5 mins add honey and mix well.Methi Mutter Malai is ready to serve.

Note:

• Honey is optional.If adding honey,add it only after turning off the heat.You can also add little sugar instead of honey which you can add while adding methi leaves to the gravy.

Navratan Korma

Navratan korma is a delicious dish where vegetables,dry fruits and fruits are cooked in a rich,creamy cashewnut based gravy.I followed the recipe from Vahchef.Lets see the recipe.

Ingredients:

Vegetables( I used carrot,Beans,peas and Potato) cubed	1 cup
Paneer cubes	10-12
Onion	2
Cashewnut	10
Ginger garlic paste	1 tsp
Green chilli	1
Bay leaf	1
Cinnamon	1 small piece
Cardamom	2
Cumin seeds	½ tsp
Oil	1 tblsp
Coriander powder	1 tsp
Cumin powder	½ tsp
Pepper powder	½ tsp
Cashew and almonds	2 tblsp
Raisins	1 tblsp
Fresh cream	¼ cup
Saffron(optional)	a pinch
Pomegranate (optional)	for garnishing

Method:

• Saute paneer cubes till light brown and keep aside.
• Chop the nuts and saute till golden and keep aside.soak saffron strands in little hot milk.
• Cook the vegetables and keep it ready.
• Heat little water in a pan and add the cashews and chopped onion.Boil till the cashews become soft. Allow to cool and grind to a fine paste.
• Heat oil in a pan,add the bayleaf,cinnamon,cardamom,clove,cumin seeds and ginger garlic paste followed by chopped green chilli and fry till the raw smell of the paste goes off.
• Now add the ground onion-cashew paste and fry in low flame till it becomes brown in colour stirring continuosly.Add the coriander and cumin powders,salt and fry well for a minute. 
• Now add 1 cup water and cook for 3-4 mins till the gravy thickens.
• Add the cooked vegetables,sauted paneer,nuts and raisins and add the pepper powder.
• Add the fresh cream and saffron soaked milk,cover and simmer for around 15 mins in low flame.Garnish with chopped coriander leaves and serve.

Note:

• If you want you can add few chopped pineapple pieces while adding raisins.I have not added any fruit in this recipe.I have used pomegranate in the photos just for garnishing.
• Saffron is optional.

Black Eyed Beans Curry

This Black Eyed Beans curry prepared in a tomato based gravy is quick and easy to make too.Lets see the recipe.

Ingredients:

Black eyed beans	½ cup
Onion	1
Tomato	1
Red chilli powder	as needed
Coriander powder	1 tsp
Turmeric powder	¼ tsp
Ginger	1 small piece
Garlic	1 clove(optional)
Clove	2
Cinnamon	1 small piece
Cardamom	2
Cumin seeds	½ tsp
Salt	as needed
Oil	2 tsp

Method:

• Soak Black eyed beans in water for 6-8 hours and pressure cook.Keep aside.
• Chop Onion and Tomato.
• Grind the Tomato,ginger,garlic,cardamom,cinnamon,clove and all the spice powders(chilli powder,coriander powder and turmeric powder) to a fine paste using little water.
• Heat oil in a kadai and add cumin seeds followed by onion and fry till it turns translucent.
• Add the ground tomato mixture,salt and cook till the raw smell of the masala goes off.
• Add the cooked black eyed beans and required water,cover and simmer in low flame for 5-6 mins.
• Garnish with chopped coriander leaves and serve.

Mix Dal Gravy

This is a simple protein packed gravy made using variety of dals.It tastes good both with rice and roti.

Ingredients:

Mix dal(see note below)	1 cup
Onion	1
Tomato	1
Ginger garlic paste	1 tsp
Green chilli	1
Red chilli powder	as needed
Coriander powder	2 tsp
Chole  masala	1 tsp
Salt	as needed
Cumin seeds	½ tsp
Oil	2 tsp

Method:

• Soak the dhal overnight or for 6-8 hours in enough water.
• Pressure cook the dhal and keep aside.
• Heat oil in a pan and add cumin seeds,slit green chilli followed by ginger garlic paste and saute till the raw smell goes off.
• Add the chopped onions and fry till they turn translucent.Add chilli powder,coriander powder,chole masala powder and fry well.Stir continuously to avoid the masala getting burnt.
• Add the chopped tomatoes and fry till they turn mushy.
• Now add the cooked dal,salt and required water.Cover with a lid and simmer in low flame for 10 mins.
• Garnish with chopped coriander leaves and serve.

Note:

• I have used the Mix dal readily available.You can also make with your own combination of dals(4-5 varieties) like channa,moong dal,rajma,Black eyed bean etc.
• You can use Garam masala instead of chole masala.

Dum Aloo

Dum aloo is a popular dish which is made by cooking the potatoes in a yogurt based gravy.It pairs well with Roti/Chapathi.

Ingredients:

Baby potatoes	15-20
Tomato	1
Yogurt	½ cup
Turmeric powder	¼ tsp
Red chilli powder	As needed
Coriander powder	1 tsp
Garam masala powder	¼ tsp
Oil	1 tblsp
Honey(optional)	1 tsp
Cloves	2
Cardamom	2
Cinnamon	1 small piece
Bayleaf	1
Coriander leaves chopped	For garnishing
To grind
Onion	1
Ginger	1 small piece
Fennel seeds	1 tsp
Cumin seeds	1 tsp
Cashew nut	6

Method:

• Pressure cook baby potatoes.It should be cooked but firm.Peel off the skin and prick with a fork.
• Heat a fry pan with oil and roast the potatoes till they turn light golden colour.
• Blanch the tomato in water,remove the skin and puree it.
• Heat little oil in a fry pan,add the chopped onions and fry till they turn translucent.Allow to cool.
• Grind the fried onions with ginger,fennel and cumin seeds,cashewnuts to a fine paste.
• Heat a pan with 1 tblsp oil,add the cloves,cinnamon,cardamom and bayleaf and fry till they release the aroma.Add the onion paste and fry for 2- 3 mins in medium flame.Now add the tomato puree,salt and all the spice powders and cook well till the raw smell of the masala powders is gone.
• Now add the yogurt little by little stirring continuously to avoid curdling.Cook in medium flame for 2-3 mins.Add 2 cups of water,roasted poatatoes.Cover tightly with a lid and simmer in low flame for about 5 -7 mins.Add the honey and cook for a minute.
• Garnish with chopped coriander leaves and serve.

Note:

• You can deep fry the potatoes in oil but I just roasted them and added to the gravy.
• Use fresh Yogurt for this recipe and adjust the quantity according to your taste.
• If baby potatoes are not available,cut the regular potatoes into big cubes and proceed with the recipe.

Moong Dhal Gravy

This healthy gravy made using Moong dhal(Green Gram dhal) with freshly ground spices tastes great with Chapathi/Roti.Lets see the recipe.

Ingredients:

Moong dhal	1 cup
Onion	1
Tomato	1
Cumin seeds	½ tsp
Salt	As needed
Oil	2 tsp
To grind
Coriander seeds	1 tsp
Cumin seeds	½ tsp
Green chilli	1 or 2
Ginger	Small piece
Coconut grated	2 tblsp
Coriander leaves chopped	4-5  tblsp

Method:

• Soak Whole Moong dhal in water for 3-4 hours and pressure cook them.
• Dry roast the coriander seeds and cumin seeds in a fry pan and grind with the other items given in "To grind" list to a fine paste using little water.
• Heat oil in a kadai and add cumin seeds,add the chopped onion and fry till it turns translucent.
• Add finely chopped tomato,salt and fry till the tomatoes are cooked well and turn mushy.
• Add the ground paste,cooked dhal and add water to get the desired consistency of the gravy and cook in low flame for 5-7 mins.
• Serve hot with Roti/chapathi.