Pudi Chitranna II

Pudi Chitranna is a tangy rice—a simple pot meal. It gets its taste from the amla and spices.

This is a very simple one with the goodness of Amla or Nellikai (gooseberry) in Kannada. Amla is an immunity booster and is loaded with vitamins and nutrients and can be included in your diet regime.

Pudi Chitranna II

Ingredients:

• 1 cup rice (cooked)
• 1/4 cup fresh coconut (grated)
• Salt to taste

To Grind:

• Chana dal – 2 tsp
• Urad dal – 2 tsp
• Dhania / Coriander seeds – 1 tsp
• Methi / Fenugreek seeds – 1/4 tsp
• Jeera / Cumin seeds – 1/2 tsp
• Red chillies – 5 to 6

Seasoning:

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 2 tbsp peanuts
• A pinch of hing
• Ground pudi – 1 to 2 tbsp
• Red chilly – 1 (optional)
• Few curry leaves
• Few coriander leaves
• Oil – 2 tbsp

Method:

Grate the gooseberry.

Dry roast all the items mentioned under To Grind. Once cool, grind into a coarse powder.

Next, heat oil in a kadai. Roast the peanuts and keep them aside. Add the remaining seasoning ingredients and roast well.

Once done, add the cooked rice to the seasoning. Add the grated gooseberry, prepared pudi masala, salt, coconut and roasted peanuts and mix well.

Sauté for 1–2 minutes. Serve Pudi Chitranna hot with Sandige.

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"It's not what you look at that matters, it's what you see." Henry David Thoreau

Peas Tomato Gravy

Looking for a quick, flavorful North Indian curry without onion and garlic? This satvik Peas Tomato gravy aka matar tamatar is the perfect answer. Made with soft green peas simmered in a rich, spiced tomato gravy that easily pairs with roti or jeera rice and is ideal for a wholesome everyday meal.

Ingredients

•  Peas - 1 cup (steamed)

  

  Peas Tomato Gravy

• Tomatoes -3 
  
• Green Chilies - 1-2
• Cashew nuts - few (roasted)
• Curd - 1 tbsp
• Red chili pwd-1 tsp
• Garam masala- 1/2 tsp
• Roasted jeera pwd-1/2 tsp
• Kasoori methi -few (crushed) 
• Chopped Coriander leaves-few
• Salt - to taste
• Jeera-1/2 tsp
• Butter - 1 tbsp
• Oil - 2 tsp
• Bay leaf-1
• Hing-pinch

Method - 

In a kadai, add oil, add 2 chopped tomatoes, cashews, green chili and roast well. Once cool. Grind it to a paste.
Heat butter in pan, add jeera, bay leaf, hing and sauté well, and next add the tomato puree mix and saute well, next add the masala pwds and fry well.
Add the steamed peas, chopped tomatoes and mix well, add salt, 

add water to for a smooth consistency. 

Mix and let it simmer for 10-15 mins till the spices and gravy blends in.
Add crushed kasuri methi, coriander leaves, a spoon of cream, 

mix and serve Peas Tomato Gravy hot with Indian breads.

 Simple steps, Big Flavor!

Adjust the spice and salt as your taste and preferences.


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"I don't know the key to success, but the key to failure is trying to please everybody." Bill Cosby 

Degi Matar Masala

Degi Matar Masala  is another Peas variant that can be enjoyed with Indian Breads. This is a recipe I learnt from Insta.. This sabzi is blended in peas in various Indian Spices.Tasty and delicious.

Ingredients

Degi Matar Masala 

• Peas - 1 cup (steamed)
• Onion-1 chopped
• Green Chilies - 1-2
• Coriander leaves-few
• Curd - 1 tbsp
• Jeera-1 tsp
• Fennel seeds-1 tsp
• Pepper-2-3
• cinnamon-1/2 inch
• Dhania -1 tsp
• Salt - to taste
• Jeera-1/2 tsp
• Cream-1 tsp
• Oil - 2 tsp

Method - 

In a kadai, add onion, green chilies, and fry. Once cool, grind it with curds and coriander leaves. Next in a pan, add oil, add other spices mentioned above and roast and powder it. In a pan, add oil add jeera, next add the ground paste and stir well. Next add the prepared pwd and fry.
Add the steamed peas, add water if required , mix well, add salt, and mix and let it simmer for 2-3 mins till the gravy blends in. Add  coriander leaves and a spoon of cream, mix and serve Degi Matar Masala hot with Indian breads.





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"I don't know the key to success, but the key to failure is trying to please everybody."Bill Cosby 

Capsicum Tomato Stir Fry

Capsicum Tomato Stir Fry is a spicy side dish for Indian breads. A blend of masalas with tangy tomatoes is delicious. You will like the taste of this colorful sabzi.

Capsicum or Bell Pepper / Simla Mirch is a vegetable where we can keep experimenting various combinations. 

Ingredients

• Capsicum (Bell Pepper)-2 big chopped  

  

  Capsicum Tomato Stir Fry 

  
  
• Tomato-2 chopped
• Oil 3 Tbsp
• salt to taste

Seasoning

• Mustard seeds 1 Tsp
• Cumin seeds /Jeera 1 Tsp
• Hing-Pinch
• Urad Dal 1/2 tsp
• Chana Dal 1/2 tsp
• Turmeric-pinch
• Curry leaves-few
• green chiles -1-2 finely chopped
• Dhaniya-jeera pwd-1/2 tsp
• Rasam pwd-1/2 tsp
• Bhathpwd- 2 tbsp 

Method- 

Heat oil for in a frying pan over moderate heat. Add items mentioned in seasoning Once done add capsicum, tomato and sauté well. Once done add the masala pwds to capsicum and stir-fry over low heat for 5 - 7 minutes till capsicums are tender. Add salt and mix well.

Serve Capsicum Tomato Stir Fry  hot with chapati or rice.

Adjust the spices/salt as per your taste and preferences.

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“Why fit in when you were born to stand out?” Dr Seuss

Karela Masala-II

Karela Masala-II is a simple ,spicy vegetable side dish for Chapati or Rasam Rice. Hagalkayi in Kannada or Karela has its distinct bitter taste but once blended with masala it tastes awesome. Enjoy. This version is made with crunchy peanut powder.

Ingredients:

• 

  Karela Masala-II

   Bitter Gourd-3-4 (thinly sliced)
• Onion-1 sliced
• Tomato-1 chopped
  
• Peanuts -2 tbsp
• Dry coconut-2 tsp
• Sesame seeds-1/2 tsp
• Bhath Pwd-2 tsp
• Dhania Jeera pwd-1/2 tsp
• Rasam pwd-1/2 tsp
• Turmeric-pinch
• Salt to taste
• Jaggery-1/2 tsp
• Oil 2-3 tbsp

Seasoning

Oil-1 tsp

Mustard seeds-1/2tsp

Urad dal-1/2 tsp

Chana dal-1/2 tsp

Curry leaves -few

Turmeric-pinch

Hing-pinch

Method:

Soak the sliced Karela in turmeric and pinch of salt water for 10-15mins. Drain the water and keep it aside. Next in a kadai, add oil, add the Sliced bitter gourd and roast well till it becomes brown or crisp. Keep it aside. Next in kadai, roast tomato, peanuts, dry coconut, sesame seeds . Once cool, grind it to a coarse paste. Add this to the roasted karela, add sliced onion and mix well. Next add salt, bhath powder, other spices, jaggery pwd and mix. Add water and mix well. Let it cook for 10 mins. In a kadai, prepare the seasoning by adding the items mentioned above under the heading "Seasoning".  Add it to the sabzi. Mix well. 

Enjoy Karela Masala-II hot with rasam rice or chapati.

Adjust the spices and salt as per your taste and preferences.

(You can remove the karela seeds)


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'LIFE always offers you a second chance .
                             It's called TOMORROW'

Gorikayi Palya-II

Gorikayi Palya-II, also known as Gavar Sabzi, is a simple, satisfying dish packed with traditional goodness that pairs perfectly with Indian breads. This recipe strikes a beautiful balance of earthy and spicy flavors, while the roasted peanut masala adds a rich, nutty depth, making it both wholesome and incredibly delicious.

Gorikayi is known as Cluster beans in English.

Ingredients:

• 

  Gorikayi Palya-II

  Gorikayi/cluster beans-1 cup
• finely chopped (cleaned and washed) 
• Grated coconut - 1/4 cup
• Bhath pudi-1-2 tsp
• Peanut powder-1 tsp
• Salt to taste

For seasoning:

• Oil- 1-2 tbsp
• Mustard seeds-1/2 tsp
• Urad dal -1/2 tsp
• Chana dal-1/2 tsp
• Hing-a pinch
• Turmeric -1/4 tsp
• Curry leaves-3-4
• Peanuts-few

Method: 

Heat oil in a pan and add all the items in the seasonings, add the gorikayi/cluster beans and mix. Cover it with a lid. Once the vegetable is done add bhath pudi, peanut powder, salt, and mix well. Add grated coconut. Mix well. Serve Gorikayi Palya-II hot with plain white rice or chapati.

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"The art of being wise is the art of knowing what to overlook."
William James

Carrot Rave Rotti /Sooji Roti

Carrot Rave Rotti is nutritious , wholesome dish made from fresh carrot in Sooji making it a healthy delight. Enjoy this hot flavoured Rotti with chutney.

Whether you're looking to explore traditional South Indian flavors or simply want to try something new, Rave Rotti is a delightful dish that’s both wholesome and satisfying. With its crispy texture and savory ingredients, it’s perfect for breakfast, lunch, or dinner. 

So gather your ingredients, follow the simple steps, and enjoy the warm, comforting goodness of this

Rave Rotti.

Ingredients 

Carrot Rave Rotti /Sooji Roti

Chiroti Rave/Sooji     1.5 cup 

 Carrot grated  -1 cup 

Coriander  leaves          handful chopped

Green chilies            4-5 finely chopped 
(in case you need it spicy)

Cumin seeds             2 tsp

oil                             2Tbsp

Salt                          to taste

Water                       as req
Curds                       2 tsp

Fresh Coconut shreds-1/4 cup

Butter paper-for making rottis

Method 

 Mix sooji with grated carrot, add salt, chilies, cumin seeds. Add water and mix well add little curds. Cover and leave for some time .(Dough should be of medium softness not too hard or too soft.) Next take a tava , smear  1tsp of oil around, take the dough and spread around it add water to flatten on the tava. 

Keep this on medium heat, add oil around the roti ,cover ,leave it for 1-2 mins, check if done. Once done, flip over.. If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan. 

Enjoy hot with butter and chutney /pickle of your choice.

Don’t forget to get creative with your toppings and dips to enjoy the hot Rave rotti and elevate the experience even further. 

"Happy cooking!”

You can also use butter paper and make the rotti over it.  Place the paper on the tava and slowly remove the paper.. Follow the same process. This is a an easy and faster process.



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'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Peas Mavinakayi Chitranna

Peas Mavinakayi Chitranna /Peas Raw Mango rice is tangy yummy spicy rice. Green peas blended with tangy raw mango makes it an interesting combination and an easy one pot meal.

Ingredients

Peas Mavinakayi Chitranna 

Raw Mango grated-1 cup

(keep few aside for garnishing)

Rice-1.5 cup (cooked) 

Steamed peas-1/2 cup

Green chilies-3-4

Mustard-1 tsp

Coconut-2 tbsp

Oil

Peanuts-few

Coriander leaves-few

Seasoning

Mustard-1/2 tsp
Chana dal/Urad Dal-1/2 tsp
Hing-pinch
Curry leaves-few

Turmeric-pinch

Method

Cook rice and spread the rice on a plate.
Grind  raw mango pieces  along with  grated coconut, green chilies and mustard with little water. Heat oil in a pan, fry peanut till brown in color, keep it aside. Add all items under seasoning,  and stir. Add the  ground mixture, add steamed peas, next add rice and salt, peanuts and raw mango shreds for more tangier taste and mix well. Garnish with coriander leaves. Serve Peas Mavinakayi Chitranna Hot with sandige/ crisps.

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'Intelligence is the ability to adapt to change' Stephen Hawking

Tomato Chavli Bhath

 Tomato Chavli Bhath is a flavorful South Indian rice dish made with Chawli (black-eyed peas) and rice, blended with spices. Easy one pot meal, convenient and made with minimal efforts.

Chawli /Cowpeas or Black Eyed Peas is a nutritious and healthy legume variety. Adding this legume in your diet can contribute to overall health as it provides fiber, vitamins, and minerals. It's versatile and can be incorporated into various dishes such as salads, fritters or curries.

Ingredients

Tomato Chavli Bhath

•  1 cup Chawli /Alasande Kaalu
• (boiled)
• 1 cup chopped tomato
• 2-3 tbsp grated coconut
• Salt -as per taste
• 1.5 cup rice 
• Bhath pwd-2 tsp

Seasoning/tadka

• 1 tbsp Oil
• few Curry leaves
• few peanuts
• 1/2 tsp Mustard seeds
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing-pinch
• Turmeric-pinch
• 1-2 chopped green chilies

Method- 

Cook Rice.  Allow the rice to cool, spread it on a plate. 

Next heat oil in kadai,  peanuts and keep it aside, next add the other items in seasoning, roast well, add tomato and fry, add the boiled Chawli, add bhath pwd, next add the rice to this seasoning. Add salt, grated coconut, and peanuts and mix well. Sauté for 1-2 min. Garnish the rice with coriander leaves. Serve this Tomato Chavli Bhath hot with raita or chutney or enjoy just like that.

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"I don't know the key to success, but the key to failure is trying to please everybody." Bill Cosby 

Kadlekalu Bhath-I

KadleKalu Bhath is a  healthy one pot meal made from the KadleKalu blended in spices, simply healthy, perfect and nutritious. Enjoy!

Kala Chana rice is a wholesome and nutritious meal that offers a perfect balance of protein, fiber, and essential vitamins and minerals. The combination of protein-rich black chickpeas and fiber-filled rice boosts energy.

 

Ingredients

Kadlekalu Bhath-I

• 1 cup rice
• 1/2 cup Kala chana /KadleKalu
•  (pressure cooked)
• Turmeric pwd-pinch
• 1 tbsp oil
• 1/2 tsp groundnut
• 1/2 tsp jeera
• 1/2 tsp mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1-2 tsp Vangi Bhath Pwd
• 1-2 tbsp fresh Coconut
• 2 amla Shredded
• Hing-pinch
• Curry leaves-few
• salt to taste

Method- 

Cook the rice and spread it on a plate. Cook the chana well. Next in a pan, heat oil, fry peanuts and keep it aside .Next add mustard ,once done, add jeera, chana dal, uraddal, curry leaves ,turmeric ,hing and  fry .Add the cooked chana,  bhath pwd ,peanuts, shredded amla and mix .Next add the cooked rice, salt, grated coconut and mix well. Simmer on low heat for 10 mins till all the rice, chana  is blended well with the spices. 

Serve Kadlekalu Bhath with raita of your choice.

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"If you can't make it good, at least make it look good." Bill Gates

Methi Tomato Curry

Methi Tomato Gravy is a simple, flavorful Indian curry made with fresh fenugreek leaves (methi), ripe tomatoes, and everyday spices. This easy North Indian recipe creates a mildly tangy and slightly bitter gravy that pairs perfectly with roti, paratha, or rice. If you’re looking for a healthy, homemade methi recipe packed with authentic flavors, this comforting tomato-based curry is a must-try for your weekly meal rotation.

Ingredients

 Fenugreek leaves (Methi) - 1 bunch

Methi Tomato Curry

cleaned and chopped

1 onion chopped

1 tomato chopped

1/2 tsp jeera

1/2 tsp Chilly powder

1/2 tsp dhania jeera pwd

1/2 tsp Sabzi Masala
1/2 tsp Garam masala

1 tbsp Butter/ Oil

Salt - to taste

1 tbsp Cream

Others

1 tomato chopped

2 Green Chilies

few Cashew nuts/ Almonds 

Cinnamon-little

Cloves - 3

Cardamom-1

Methi Tomato Curry

Method

Grind all the items mentioned above under "Others" into fine paste. Clean and chop Methi leaves. Add butter in a pan, add the cumin seeds. Add the chilly powder, garam masala, ground paste and the tomato puree and let it cook, keep stirring. Add the chopped onion, tomato and stir well, next add chopped methi leaves, mix, once done add salt, mix lastly add  cream. Cook till the gravy thickens .Serve Methi Tomato curry hot with roti of your choice.

Adjust salt and spices as per your taste and preferences.

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'Accept responsibility for your life. Know that it is you who will get you where you want to, no one else' - Les Brown.

Cabbage Palya-I

Cabbage Palya is an easy stirfry sabzi (palya-Kannada) for Indian Breads. Healthy, colorful, nutritious and tasty with goodness of Amla. Enjoy!

Cabbage Palya-I

Ingredients
Cabbage – 1 cup
Carrot-1 cup

Capsicum-1 cup
Onion-1/2 cup 
Green chilies-4-5
(finely chopped)
Salt – as per taste
Fresh Coconut shreds-2-3 tbsp

Amla-2 shredded


For seasoning
Mustard –1/2 tsp
Jeera -1/2 tsp
Chana dal-1/2 tsp
Urad dal-1/2 tap
Hing-pinch
Turmeric-pinch
Curry leaves-few
Oil-1 tsp

Method-Chop all vegetables finely.

Heat a pan with oil and add the items mentioned under the seasoning.

Add chopped onion, green chilies, curry leaves and fry till transparent. 

Add all chopped vegetables and mix well; cover and cook for 3 to 5 minutes till vegetables are just done. Add grated coconut, salt and mix.

Enjoy Cabbage Palya-I hot with Rasam Rice or Chapati.



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Pumpkin Roast

Looking for an easy Indian vegetarian starter? This Kadai Pumpkin Roast is a quick and flavorful stovetop recipe made with tender pumpkin cubes sautéed in aromatic Indian spices. Cooked in a pan, the pumpkin turns beautifully caramelized on the outside while staying soft and naturally sweet inside. Perfect as a healthy snack, side dish, or festive appetizer, this Indian-style pumpkin roast is vegan, gluten-free, and made with simple pantry ingredients.

Ingredients

Pumpkin Roast

• 1 cup Sihi Kumbalkayi (cut in big cubes) 
• 1 tsp Jeera
• Hing-pinch
• ½ tsp Turmeric
• Few Curry leaves
• Bhath Powder-2 tbsp
• Dhania pwd-1 tsp
• Coriander Leaves chopped
• 2 tbsp Oil
• Salt to taste

Method: 

Heat Oil in pan, add cumin, hing, turmeric, curry leaves and fry for some time.

Add washed sweet pumpkin and fry well. Cover for 5-10 mins.

Check if the veggies are done, next add salt and mix well , fry for some time.

Add bhath powder and mix well. 

Garnish with coriander leaves..

 

Serve this no onion no garlic roasted Pumpkin hot with rasam rice or enjoy just like that !

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“The more that you read, the more things you will know. The more that you learn, the more places you'll go.”  Dr. Seuss

Matar Capsicum Sabzi

Matar capsicum sabzi is a simple and popular Indian vegetable dish made with fresh green peas and capsicum, perfect for everyday meals. This easy matar capsicum recipe pairs beautifully with Indian breads like roti, phulka, paratha, or chapati, making it a regular choice for home-style lunches and dinners.

In this version of matar capsicum sabzi, roasted gram flour (besan) is used to add a mild nutty flavor and improve the texture without making the dish heavy. Using fresh seasonal peas enhances the natural sweetness, while bell peppers keeps the dish light and balanced. This vegan matar capsicum sabzi is quick to prepare, wholesome, and ideal for a comforting meal.

Lets learn how to make this  simple Indian peas and bell pepper stir-fry with chickpea flour.

Matar Capsicum Sabzi

Ingredients

 

1/2 cup potato diced

1/2 cup tomatoes
2 capsicums 
1/2 cup peas steamed
1/2 tsp cumin seed 
1/2 tsp mustard
1/2 tsp chana dal
1/2 tsp urad dal
Hing pinch
1/2 tsp red chili powder 
1 tsp turmeric powder 
1/2 tsp dhania jeera powder 
1 tsp Bhath powder

1 tbsp besan / Gram flour (roasted)
few coriander leaves (finely chopped) 
1-2 tbsp Oil
Salt 

• Method- Heat oil in a pan. Add cumin and mustard, chana dal, urad dal ,hing, and fry till done and fry well add capsicum and sauté for some time. Next add diced potatoes and fry well, add steamed peas ,the masala pwd, roasted besan, salt and mix well. Garnish  with coriander leaves and serve Matar Capsicum Sabzi hot with naan or roti.
• Adjust salt and spice as per your taste and preferences.

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“Knowing yourself is the beginning of all wisdom.” ― Aristotle

Gorikayi Hesarkaalu Palya

Gorikayi Hesarkaalu Palya or Gavar Moong Sabzi  is a delicious combination for Indian breads. Enjoy this sabzi with a blend of spices and coconut. Gorikayi is known as Cluster beans in English.

Ingredients:

Gorikayi Hesarkaalu Palya

• Gorikayi/cluster beans-1 cup
• finely chopped (cleaned and washed)
• Potato-1/2 cup chopped
• Green Moong-1/2 cup (pre-soaked)
• Grated coconut - 1/4 cup
• Bhath pudi-1-2 tsp
• Salt to taste

For seasoning:

• Oil- 1-2 tbsp
• Mustard seeds-1/2 tsp
• Urad dal -1/2 tsp
• Chana dal-1/2 tsp
• Hing-a pinch
• Turmeric -1/4 tsp
• Curry leaves-3-4

Method: 

Heat oil in a pan and add all the items in the seasonings, add the gorikayi/cluster beans and green moong and mix. Cover it with a lid. After 3-4 mins, add the chopped potatoes and stir. Once the vegetables are done add bhath pudi, salt, and mix well. Add grated coconut. Mix well. Serve Gorikayi Hesarkaalu Palya hot with rasam rice or chapati.

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"The art of being wise is the art of knowing what to overlook."
William James

Gobi Matar Sabzi

Gobi Matar Sabzi is a classic North Indian vegetable dish made with cauliflower (gobi), green peas (matar), and everyday spices. This easy homemade sabzi is quick to prepare, healthy, and perfect for a comforting lunch or dinner. It pairs well with roti, paratha, and is a great option for a simple vegetarian meal.

 Ingredients:

• 

  Gobi Matar Sabzi

  Cauliflower, medium – 1 
• (cut and cleaned well)
• Potatoes –2 chopped
• Cumin seeds – 1 tsp
• Steamed Peas-1 cup
• Ginger-garlic paste – 1/2 tbsp
  
• Onion-1 finely sliced
• Tomato chopped – 1
• Red chilly pwd – 1/2 tbsp
• Sabzi Masala -1 tsp
• Turmeric pwd – 1/2 tsp
• Garam masala – 1 tsp
• Green chillies-1-2
• Dhania Jeera pwd – 1 tsp
• Oil – 2 tsp
• Salt as per taste

Others

1 Onion chopped

2 tomatoes chopped

2 Green Chilies

few Cashew nuts/ Almonds 

Method

Roast the items mentioned under others. Once cool, grind all the items mentioned above under "Others" Next take oil in kadai, fry the cauliflower florets and potatoes well. Keep it aside. Next add oil in a pan, add the cumin seeds. add the chilly powder, garam masala ,ground paste and let it cook , keep stirring. Next add the onions and tomatoes and fry. Add the green peas and mix. Add the roasted veggies and mix. Add water to form gravy. Cook till for 5-7 mins.. Add salt and mix. Add cream. Stir. Serve Gobi Matar Sabzi hot with roti of your choice.

Adjust salt and spices as per your taste and preferences.

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"Most folks are as happy as they make up their minds to be". Abraham Lincoln 

Methi Matar Malai Ver II

Methi Matar Malai is a rich, gravy side dish for hot parathas/rotis, truly tasty. A exotic combination of fresh fenugreek leaves and Peas blended with spices and cream. This version is with tomatoes. It is equally tasty! 

If you’re craving a spicy and creamy dish that brings together the goodness of fenugreek leaves and green peas, then Methi Matar Malai is the perfect choice for you.

Ingredients

Green Peas - 1 cup 

Methi Matar Malai Ver II

Fenugreek leaves (Methi) - 1 bunch

cleaned and chopped

1 tbsp Cream

2 tomato pureed

1/2 tsp jeera

1/2 tsp Chilly powder

1/2 tsp dhani jeera pwd

1/2 tsp Sabzi Masala
1/2 tsp Garam masala

1 tbsp Butter

Salt - to taste

Others

1 Onion chopped

2 Green Chilies

few Cashew nuts/ Almonds 

1 tsp Ginger garlic paste

Cinnamon-little

Cloves - 3

Cardamom-1

Method

Grind all the items mentioned above under "Others" into fine paste. Clean and chop Methi leaves. Add butter in a pan, add the cumin seeds. Add the chilly powder, garam masala ,ground paste and the tomato puree and let it cook , keep stirring. Add the green peas, methi leaves and cream. Cook till the gravy thickens .Serve Methi Matar Malai gravy hot with roti of your choice.

With its warm, aromatic spices, this dish is a favorite during the cooler months, offering a wonderful balance of flavors that make every bite an absolute delight. Whether you serve it with naan, roti, or steamed rice, Methi Matar Malai is sure to become a family favorite!

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'Accept responsibility for your life. Know that it is you who will get you where you want to, no one else' Les Brown.