An easy curry to make in cold weather. It has a right balance of the greens and the veggie. A dish which with preparations like soaking, grinding etc,If done the previous night can be made in as less as 20 minutes. The bitterness of the methi is balanced by the sweetness of carrots and milk. Not spicy so goes well with the kids too. Goes equally well with rotis and rice.
Carrot 1 cup cut a little broad and long
Peas (Fresh/frozen) 1 cup
Milk 1 cup
Methi leaves : 1 cup washed and chopped)
Onion 1 chopped finely
Red chilli Powder 2tsp
Turmeric powder 1/2 tsp
Kitchen King Masala 1 tsp
Coriander powder: 1 tsp
Fresh Cream 2 tbsp(optional)
Salt to taste
Sugar: A pinch
To grind in paste:
Green Chillies 1
Onions 1 roughly chopped
Cashews 2 (optional)
Coriander leaves: a handful
Grind the above smoothly with the soaked milk.
1 Soak the cashews and almonds in milk for 15 mins and then grind them in smooth paste
2 Boil the carrot and peas in milk till they are tender.(I microwaved both for 8 mins and it was tender)
3 Heat oil in a pan, add the onions and saute till golden brown..
4 Add the grinded paste and saute it for 10 seconds.
5 Add the powders(turmeric, kitchen king masala,red chilli powder)
6 Then add the carrots and peas along with the milk and salt..
7 Add the methi leaves and let it cook for 3-4 mins.
8 Add the fresh cream,the gravy starts thickening cook them on low flame for 5 mins stirring in between.
Serve hot with a dollop of fresh cream.
If adding kasoori methi instead of methi crush them and add in 7th step..
U can omit carrots if u want,it will be Methi matar malai..smile emoticon
Cream can be store brought or used from the top of the boiled milk..u can save it and use it in the sabzi.
Serve hot with rotis/phulkas/rice.