Methi Matar Malai, Paneer Do Pyaza & Roti
This is Punjab’s hottest selling combination and usually reserved for special occasions. Both the Malai Methi Matar and the Paneer do Pyaza are rich vegetable curries so they are not a daily affair. Often it is served at the onset of the winter season when the methi leaves are fresh and have just come in.
VIEW INDIVIDUAL RECIPES
- Duration:25 minutes
- Serves:5 to 6 people
Preparing the dough for rotis is an art form. If the dough is properly kneaded, the rotis come out soft, fluffy and tasty. So it is advisable to be patient, and to knead the dough with the back of your fist for at least 5 good minutes. Also, it is a good idea to allow the dough to stand for 10 to 15 minutes before rolling out the rotis.
- Wheat flour (atta) (2 cups)
- Water (as required )
- Using a sieve, sift the atta into a paraat (flat, round plate with high edges). With a little water (use lukewarm water if it is winter), knead the atta into a smooth chappati dough. Once the dough has come together and become smooth, keep pressing down with the back of your palm for at least 5 more minutes so that it becomes more pliant.
- Cover and let the dough stand for 10 minutes.
- Make lemon-sized balls of the atta and roll them out one by one into flat rotis of about 5-inch diameter. Use some dry atta to dust the rotis in case the dough sticks to the rolling pin.
- Heat a tava and gently place a roti on it.
- Keep the flame on a medium. After about half a minute, flip the roti on the tawa with the help of a chimta (clasp).
- After about half-a-minute, some pink patches will start appearing on the other side of the roti and it will start puffing up. At this point, remove the tawa and hold the roti directly over the flame with the help of a clasp. As it puffs up further, turn the roti on the other side and then quickly take it off the flame.
- Serve hot with sabzi and dal.
- Duration:30 minutes
- Serves:2 to 4 people
Remember to pick only the tenderest methi leaves or the dish will turn bitter.
- Fenugreek leaves (methi) (1 cup)
- Onion, chopped (1)
- Black cardamom (badi elaichi) (1)
- Bay leaves (tejpatta) (1)
- Cinnamon (dalchini) (½-inch stick)
- Cumin seeds (jeera) (¼ tsp)
- Oil (1 tbsp)
- Ginger-garlic (adrak-lahsun) paste (½ tsp)
- Green chillies (hari mirch), chopped finely (1)
- Green peas (muttar) (¼ cup)
- Salt (to taste)
- MTR Garam Masala (¼ tsp)
- Cashew nuts (kaju) (6 to 7)
- Fresh cream (2 tsp)
- Heat the oil in a kadhai. Add in all the spices and when they start releasing an aroma, add in the chopped onion and sauté for a minute.
- Then, toss in the ginger-garlic paste and green chillies and keep stirring till they have turned pinkish in colour. Let it cool.
- Grind this mixture along with the kaju to form a smooth paste.
- Thoroughly wash the methi leaves with water. Sprinkle some salt over them and leave them be for 10 minutes. Squeeze out all the water and chop up the leaves.
- Boil the peas.
- Heat oil in a kadhai and toss in the cumin seeds. As they begin to sizzle, add in the prepared paste and keep cooking till the mixture has started to leave the sides of the pan.
- Next, add salt and the MTR Garam Masala and cook for about a minute.
- Then, mix in the chopped methi and green peas along with some water. Let it all come to a boil.
- Stir in the cream next and let it simmer for about 3 to 4 minutes. Switch off the flame.
- Serve with roti, paratha, naan or rice.
- Duration:20 minutes
- Serves:2 to 4 people
Remember to be careful with the paneer – it should be fresh and evenly set, and not crumbly.
- Cottage cheese (paneer), cubed (1 cup)
- Onion (3 to 4)
- Tomato, roughly chopped (1)
- Ginger-garlic (adrak-lahsun) paste (1 tsp)
- Cashew nuts (kaju), soaked in warm water (4 to 6)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Cumin seeds (jeera) (1 tsp)
- MTR Dhaniya Coriander Powder (to taste)
- Salt (1 tsp)
- Dry fenugreek leaves (kasuri methi), crushed (as needed)
- Oil (½-inch)
- Cinnamon (dalchini) (1)
- Bay leaves (tejpatta) ()
- First, peel the outer skin of the onion and chop up the rest.
- Heat 1 tsp of oil in a kadhai and keep sautéing the skin till it has turned translucent. Take out and keep aside.
- Heat oil in the same kadhai and keep sautéing the chopped onion till it has turned brown. Allow it to cool.
- In a mixer-grinder, work up the tomatoes, the chopped onion and cashews.
- Heat oil in a kadhai. Toss in the dalchini and tejpatta and once they start letting off an aroma, add in the ground paste along with the jeera and the MTR Dhaniya Coriander Powder. Stir well and keep cooking for about 2 minutes.
- Next, add in the paneer cubes and mix gently. Make sure that the paneer pieces don’t get mangled.
- Cover the kadhai and lower the flame. Cook for 3 to 5 minutes.
- Switch off the flame when the gravy has thickened and then add the kasuri methi.
- Serve with hot roti, paratha or naan.
GET IT RIGHT
Grind coffee beans at home