Methi Matar Malai

Preparation Time: 30 min.

Serving For: 4

Ingredients	Quantity
Methi	½ kg.
Matar (Green Peas)	½ kg.
Tomato	2
Onion	1
Ginger Garlic Paste	2 teaspoon full
Salt	To taste
Green Chilly	1
Coriander Powder	1.1/2 teaspoon
Red Chilly Powder	½ teaspoon
Butter	50 grams
Garam Masala	¼ teaspoon
Turmeric Powder	¼ teaspoon
Cheese	Grated
Curd	¼ bowl
Fresh Cream	To season

Recipe:

1) Boil and make a puree of methi leaves and green peas.

2) Heat butter in a pan and add cumin seeds and finely chopped onions.

3) They will turn brown when fried. Add green chilly and ginger garlic paste to it.

4) After frying the paste add the tomato puree along with salt, red chilly powder, coriander powder, turmeric powder. Fry it. Later add curd to it.

5) Add the puree of methi and peas at last. Let it cook for at least 10 – 15 min. on dim flame.

6) Pour it in and season it with fresh cream and grated cheese.

Sarso Ka Saag

Preparation Time: 30 - 45 min.

Serving For: 3 - 4

Ingredients	Quantity
Sarso	500 grams
Paalak (Spinach)	250 grams
Onion	1
Ginger	½ inch
Garlic	2 buds
Salt	To taste
Green chilly	1
Red chilly powder	½ teaspoon
Coriander Powder	1 teaspoon
Turmeric Powder	½ teaspoon
Garam Masala	½ teaspoon
Oil	To cook

Recipe:

1) Wash and boil sarso and paalak thoroughly.

2) Mash and blend it in a mixer.

3) Heat oil in the pan, fry green chilly and later add ginger garlic paste to it.

4) Add onion paste and pinch of salt.

5) When the oil comes on surface add the remaining spices – coriander powder, turmeric powder, red chilly powder and garam masala.

6) Let the spices gel with oil. When they leave oil, add the blended paste of spinach and sarso.

7) Let it boil on low flame for 15 mintutes.

8) Season it with butter.

9) Serve hot with makke ki roti.

Swati