Methi matar

By Ranveer Brar · 75 min

Ingredients

Instructions

1. Heat 2 tbsp ghee in a handi. Add the julienned ginger, dry Kashmiri red chillies and fresh fenugreek leaves, and cook for 5 to 6 minutes.
2. Add the fresh green peas, a pinch of asafoetida, 1 tsp turmeric powder, ½ tsp degi red chilli powder and ½ tsp coriander powder, and cook for a while.
3. Add the prepared curd mixture, salt to taste and 1 cup water, adjust the consistency, and simmer for 10 to 12 minutes.
4. When the kadhi starts to boil, shape the batter into small balls and drop them gently into it.
5. Cook on medium heat until the pakodas float to the top.
6. Add 2 tbsp ghee, the finely chopped coriander stems and boil briefly.
7. Finish with 1 tbsp jaggery and the green chillies halved, and give it a quick boil.
8. Transfer to a serving dish, garnish with fried foxnuts and a coriander sprig, and serve hot.
9. For the pakoda batter: in a bowl, mix the fenugreek leaves, ginger-green chilli paste, carom seeds, salt, 1 cup gram flour, 2 tbsp gram flour, salt and ½ tsp ghee until well combined. The batter should be semi-thick.
10. For the curd mixture: in a bowl, mix 2 cups beaten curd, 2 cups water, 1 tbsp ginger-green chilli paste, salt, 1 tsp sugar and 1 tbsp gram flour well, then set aside.
11. For the makhana: heat 1-2 tbsp ghee in a pan, add a pinch of degi red chilli powder and 1 cup foxnuts, and toss on high heat for one minute. Move to a tray and set aside.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

GingerYoghurtPea