Kaju Methi Matar in Kolhapuri Masala

Nowadays, lots of fresh methi (fenugreek leaves) and fresh green peas in the market. When life gives you lemon, make lemonade. So when you have both these veggies at home, make use of it to prepare something yummy. This is the first time I tried this combination with kolhapuri masala. I have prepared methi matar malai which is a mild creamy veg curry. But this time I wanted to make something spicy and Kolhapuri masala blend was the perfect choice. One restaurant in Mississauga serves excellent kaju butter masala veg curry which inspired me to add lot of cashew in this dish. It was excellent choice and tasted absolutely droolicious!!

This recipe serves 3 people.

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Preparation Time: 15 minutes

Cooking Time: 15-20 minutes

Ingredients:

1 cup split cashew (kaju)
1 cup fresh or frozen chopped fenugreek leaves (methi)
1 cup frozen or fresh boiled green peas (matar)
2 big onion thinly slices
3 cloves of garlic chopped
1¼ cup tomato puree
Oil for cooking
Salt to taste
1 tsp cumin seeds
1 tbps  Kolhapuri masala
1 tbsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder (haldi)

Procedure

1. Heat a pan with 2 tbsp oil. When oil is slightly hot, add split cashew. Fry it on medium heat until slightly brown. It can burn quickly so stir and remove as soon as done.

2. In the same pan add sliced onion and saute for 3-4 minutes. Then add garlic. Cook this on medium heat stirring frequently until onion are soft and slightly brown. Once cooked, make a smooth paste.

3. Heat the same pan and add 1 tbsp oil. Add cumin seeds and wait till it changes colour.

4. Then add chopped methi. Keep the heat on medium. Sauté methi for 2 minutes until leaves starts wilting.

5. Add onion paste and cook for 2-3 minutes stirring continuous.

6. Make some room on one side of the pan and add spices like Kolhapuri masala, red chili powder, coriander powder, turmeric powder and cook for 30 seconds. Mix well.

7. Add tomato puree and cook for few more minutes.

8. Once onion puree is cooked add around 1 cup of water. Keep the sauce thick.

9. Add boiled green peas and salt. Cover with lid and let this cook on low for 3-4 minutes, it will help to blend all the flavours.

10. Lastly, add cashew (keep few for garnishing), close the lid and turn off heat.

11. Garnish with extra cashew before serving.

Creamy, luscious vegetable curry is ready to eat. Fried cashew add slight crunch and methi leaves adds ton of flavour. Serve it hot with roti/paratha, rice and raita to cool down some heat. Pulao tastes amazing with this spicy sauce.

Hope you will try this recipe.

Also let me know if you have any questions regarding this curry.

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