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