METHI PARATHA

METHI PARATHA

METHI PARATHA

INGREDIENTS:

Fenugreek or Methi leaves            - 1 cup

Wheat flour                                    - 2 cups

Red chilly powder                           - 1/2 tsp

Turmeric powder                            - 1/4 tsp

Cumin powder                                - 1/2 tsp
    
Oil                                                   - 5 tbsp

Salt                                                 - to taste


Method:


Clean,wash and chop methi leaves and set aside.

Take a mixing  bowl, add whole wheat flour, methi leaves, red chilly pwd, salt, turmeric pwd, cumin pwd and a tbsp of cooking oil.

Add water little by little and knead to form a soft and smooth pliable dough.

Let the dough rest for 15 mins.

Divide the dough to equal sized balls.

Roll it to  round shape in a rolling board.

Heat a  Tawa.

Cook parathas as usual in medium flame by oiling to the sides.

Flip the parathas to get even browning over the surface of the chapathis.

Serve it hot with mint curd or sauce..

PANEER BUTTER MASALA

PANEER BUTTER MASALA

Paneer Butter Masala

INGREDIENTS:


Paneer                                                             - 250 grams 

Onions                                                             - 1 

Tomatoes                                                         - 2 

Ginger & garlic paste                                     - 2 tbsp.

Cashews                                                           - 10 

Caraway seeds                                                 - 1/4 tsp.

Bay leaf                                                            - 2 

Green chillies                                                   - 2 

Cardamom                                                        - 2 

Cloves                                                               - 4 

Cinnamon                                                         - 1" 

Chilly powder                                                   - 2 tsp.

Coriander powder                                            - 1 tbsp.

Cumin powder                                                 - 1 tsp.

Garam Masala                                                 - 1 tsp.

Kasoori Methi                                                  - 2 tsp.

Yogurt                                                               - 3 tbsp

Milk                                                                   - 1/4 cup

Coriander leaves                                               - 1/4 cup

Butter                                                               - 3 tbsp.

Oil                                                                    - 2 tbsp. 

Salt                                                                   - to taste

METHOD:

First soak the cashew nuts in milk and keep aside.

Combine all the dry spices together in a cup like Caraway seeds, Dry bay leaf, Cardamom, Cloves, and Cinnamon.

Mix all the powder spices together in a separate cup like Chilly powder, Coriander powder, Cumin powder and Garam Masala. 

Grind Onion to a paste.

Make tomato puree.


Take a frying pan heat oil and 2 tbsp butter 

Add the dry spices to it. 

Add ginger and garlic paste and saute until the raw smell disappears

Add the onion paste and saute it for about 5 minutes.

Then add salt.

Add all the powder spices to it and saute it for 2 minutes until everything blends well

Add tomato puree.

Cook till the oil oozes out.

Add yogurt and mix it well.

Add 1 cup of warm water and let the gravy boil till thick consistency. 

Grind the cashew paste in the milk and add this to the curry. Keep stirring.

Now heat 1 tbsp of butter and fry the paneer cubes and add to the gravy.

Crush the kasoori methi add to the gravy. 

Cook for about 5 minutes.

Garnish with coriander leaves.

Paneer Butter Masala is ready to taste.....

Goes well with Naan, Pulkas and chapati...