Soya Methi Malai

Soya Methi Malai in Marathi

Serves: 3 persons
Time: 40 minutes

Ingredients:
1.5 cups Methi leaves, finely chopped (plz see imp tip no. 1)
3/4 cup Soya Chunks
1/2 cup Green Peas (Frozen)
1/2 cup finely chopped onion
For tempering: 1 tbsp Oil, 2 pinches cumin seeds, 1/ 8 tsp turmeric powder, 1 tsp ginger-green chili paste, 1 tsp red chili powder
2 tsp Kitchen king masala
1/4 to 1/2 cup Heavy cream
Salt to taste
For Garnishing - 2 tbsp Chopped tomato

Method:
1) Wash and finely chop methi leaves. Soak soya chunks in hot water for 5 minutes. Drain the hot water and add cold water. Leave it for 2 minutes and then squeeze soya chunks to remove all the water. Roughly chop them.
2) Heat oil in Kadai. Add cumin seeds, saute for 5 seconds and then add ginger-green chili paste. saute for 10 seconds. Now add onion, turmeric, red chili powder and 2 pinches of salt. Suate until onion becomes translucent.
3) Add green peas and cook for couple of minutes. Now, add soya chunks and methi leaves. Stir for 2 minutes. Add kitchen king masala. Cook till moisture in methi leaves evaporates. Do not cover while cooking. Check the salt and adjust the spices.
4) Turn the heat to low. Add heavy cream as much as required. Stir continuously to prevent curdling. Keep the flame low.
After adding cream, do not boil too much. There are chances of curry getting spoiled.
Serve hot with Chapati, or any other Indian bread.

Tips:
1) To reduce bitterness of fenugreek, soak the chopped fenugreek into cold salt water for 10 minutes. Then squeeze and use. But, soaking in water, methi loses its nutritional value to some extent. Hence, use this method only if you can't bare the bitterness. (the bitterness reduces a little after adding cream)
2) Soya granules can be used instead of soya chunks.
3) green peas give a sweetness to the curry. However, its an optional ingredient. The curry can be prepared with fenugreek and soya chunks.
4) Incase, if kitchen king masala is not available, use garam masala.

Khoya matar paneer

khoya matar paneer in Marathi

Time: 35 to 40 minutes
Serves: 2 to 3 persons

Ingredients:
3/4 cup green peas (Frozen)
3/4 cup Khoya, roasted
150 grams Paneer, small cubes (Tip 1)
3/4 cup tomato puree (Tip 2)
1/2 cup milk/ water
1 tsp Ghee
1 small piece of ginger, finely grated
1/2 tsp red chili powder
1/4 tsp cumin seeds (Optional)
1 tsp coriander powder
1/2 tsp cumin powder
7-8 cashews, (reserve few for garnishing)
1 tbsp golden raisins + few more raisins for garnishing
1 tsp sugar
salt to taste
Whole spices - 1 bay leaf, 2-3 cloves, 3-4 Pepper corns, 2 green cardamom, 1 small stick of Cinnamon or 1/2 tsp cinnamon powder (Tip 4)

Method:
1) Heat a skillet. Lightly roast the whole spices. Cloves will puff up and cardamom will pop open. Grind the spices to fine powder.
2) Heat ghee in a pan. Add cashew-nuts, cumin, ginger and tomato puree. Cover the pan and cook for couple of minutes.
3) Add khoya, 1 tsp ground spices and mix well. Try to break as many lumps as you can. However, tiny lumps and grainy texture are expected. Saute until well blended.
4) Add peas and water/milk. Mix well, cover and cook for 4-5 minutes.
5) Now add coriander-cumin powder, sugar, red chili powder, raisins and salt. Cook for couple of minutes.
6) Finally add paneer cubes. Mix well and cook for couple more minutes.
Serve hot.

Tips:
1) When using store bought paneer, cut into cubes. Immerse them into hot water for 2 minutes. Paneer will become soft and there won't be any need to deep fry.
2) If tomatoes are not enough sour, add very little amchoor powder.
3) Mix the gravy well after adding milk to avoid curdling.
4) If using cinnamon powder, do not roast it. Add directly along-with coriander-cumin powder.