Guilt-free methi matar malai

Serves 1
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Directions

  1. 1In a small pot, boil chopped onions and cashews with cinnamon, cardamom, clove, and bay leaf until the onions soften.
  2. 2Remove the whole spices and blend the mixture with low-fat paneer and a little water to make a smooth puree.
  3. 3Heat 1 tbsp oil in a pan, add cumin seeds and slit green chillies. Sauté for 30 seconds.
  4. 4Add methi leaves and green peas, cook until the methi softens (2–3 minutes).
  5. 5Mix in turmeric, red chilli powder, chaat masala, and salt. Cook for another minute.
  6. 6Pour in the paneer-onion-cashew puree, stir well, and cook for 5–6 minutes on low-medium heat.
  7. 7Garnish with fresh coriander and serve warm.

Ingredients

  • 2 medium onions, chopped
  • 4 –5 cashew pieces
  • 150 g low-fat paneer
  • 1 tbsp oil
  • 1 cup methi leaves
  • 70 g green peas
  • 2 green chillies, slit
  • 1 small cinnamon stick
  • 2 green cardamom (elaichi)
  • 1 clove (laung)
  • 1 bay leaf
  • 0.25 tsp turmeric powder
  • 0.5 tsp red chilli powder
  • 0.25 tsp chaat masala
  • to taste Salt
  • Fresh coriander, for garnish
  • 50 –100 ml water (to blend the puree)

Equipment

small potpan
Guilt-free methi matar malai | Clip Recipe