Methi Matar -Another Version

Last time I prepared Chicken Keema Diye Ghughni , some of you asked the vegetarian version of that.Here is a nice substitute with methi leaves .So,the recipe is same but this time ingredient is methi or fenugreek leaves.We all know the benefits of fenugreek leaves, I don’t have to remind you.
I followed the recipe of Methi Matar Malai , except that this time I used yellow peas instead of green peas.And also used , onion/ginger/garlic paste .

The vegetarian version
Methi Matar
1 bunch of Methi(fenugreek leaves)
1 onion
½ inch ginger
2-3 garlic
1 cup of milk or ½ cup of cream
2 cups of yellow peas
1 tsp of turmeric powder
2 tsp of red pepper powder
2 dry red pepper
2 bay leaf
Cooking oil- 2-3 tbs
2 tsp of ghee

Method
Clean the methi leaves , cut them coarsely.Wash them well in water for any sand particles.
Now in a saucepan blanch them with little water.For detail way of blanching the leaf and preparing methi with fresh peas , you may visit Here.
In a separate saucepan, add oil then temper it with dry pepper, bay leaf.
Add in onions/ginger/garlic finely chopped or better make a smooth paste and use it .Stir/fry them well for 5-7 mints.
Add in turmeric powder,red pepper powder and little salt(remember just enough to season the chopped onion/garlic/ginger)
Now add the blanched methi leaves
Cover and cook till all gets well coated with spices
Meanwhile pressure cook the dal/matar with turmeric powder and salt.
Add the above cooked methi masala to the cooked dal.let it simmer for 5-6 mints
Add in 1 cup of milk , and let it cook for 5 mints more or till the gravy thicken a liitle bit .
Yellow peas absorbs gravy like anything , so its better to leave some gravy so that at the time of serving you have the gravy to eat with .If you want a little dry ,then reduce the milk quantity to ¼ cup .
Friends we are celebrating our republic day tommorow



Mile sur mera is back with new version and new faces.


and here is part -2


Here wishing all my fellow countrymen a very Happy Republic Day.