Khoya matar

This delecious Banarasi curry is easy peasy one.  Unlike other curries, this is soo creamy with a mighty addition of khoya and has an awesome combo with paratha/roti

Ingredients required

• 1/4 kg Tomatos  (blanched in hot water, deskinned, deseeded and is quartered)
• 1-inch piece of Ginger 
• 2 Green chillies 
• 1/2 tsp of whole cumin seeds/Jeera 
• 3 tsp oil
• 1 cup fresh green peas
• 1/2 cup khoya
• 1/2 tsp garam masala
• 1 tsp jeera powder
• Salt, to taste

Mili-juli subzi

Mili-juli subzi is an combination of seasonal vegetables & Paneer cooked on milk, creamy onion-tomato gravy

Ingredients required

• One cup of quartered onions
• 2-inch ginger piece
• 6 pods of garlic
• 11/2 cup tomato puree (made from three tomatos)
• 2 tsp dry kasoori methi 
• 2 cups of mixed chopped vegetables like carrot, green peas, capsicum, Beans, baby corn, cauliflower
• 1/2 cup of boiled, de-skinned potatos, quartered
• 1/2 cup of paneer, cut into thick slices
• 1/4 cup milk/ cream
• 4 tsp butter

Peas paratha

Ingredients required

For the filling

• 2 tsp butter
• 1 tsp kalonji/onion seeds
• 4-5 finely sliced ginger pieces
• 1 tsp kasoori methi
• 4 tsp finely chopped onions
• 1/2 cup fresh green peas
• 1/2 tsp turmeric powder/haldi
• 1 tsp garam masala
• 1/2 tsp salt
• 1/4 cup finely chopped coriander leaves

other

• 1 cup wheat flour
• 1/2 tsp salt
• Water, as required

Method

In a kadaai, heat butter and saute kalonji, ginger and kasoori methi

Lateron, add onion and green peas followed by spices and coriander leaves

Saute for ten minutes slow flame, coarsely grind them in blender, keep aside.  Alternatively prepare dough with wheat flour, salt and water

Make dough into 8 balls.  Take a ball, roll into circle and stuff with 2 tsp of coarsely ground pea mixture.  

Bring sides together and roll into normal roti-shaped circle.  Toast them with pre-heated tawa, serve hot.

I served with chana masala... it was very yummy indeed...

The colour of the roti is due to green peas and garam masala dual  colouration.

Malaai gobi matar

Ingredients required

For the gravy base

• one cup of finely chopped onions
• one cup of finely choppped tomatos
• one slit green chilly
• 1 tsp Everest subzi masala
• 1 tsp Everest garam masala
• 1/4 tsp haldi/turmeric
• 1 tsp chilli powder
• 1 tsp dhanya powder
• 1 tsp salt
• 4 tsp khoya

other

• 1 cup of cauliflower florets
• 1/2 cup of green peas
• 1/4 cup milk cream

Method

In a kadaai, saute all ingredients for gravy base, like onions, tomatos, green chilly, all spice powders and khoya.  Saute till tomato becomes mushy, cool and blend into paste

In a separate pan, add gravy base along with cauliflower and green peas.  Cook  them till the cauliflower are three fourth done, at this juncture add cream.

Simmer the flame for 5-10 minutes and serve hot with paranthas

Kandhe ki tarkari

This gravy is mildly spiced as it is cooked with veggies & onion-garlic sauce

Ingredients required

To make paste

• 4-5 sprigs of spring onion (bulb alone)
• 10 garlic pieces
• 3 tsp oil

other

• 1 tsp whole jeera
• 1/2 cup of chopped green part of spring onions
• 2 cups of finely chopped vegetables like radhish, carrot, cauliflower, peas
• 1 tsp of salt

Method

Grind onion  bulb, oil  and garlic to form paste

In a kadaai, add paste, jeera and green part of spring onions.  Saute well.

Add other veggies and cook till done. Adjust salt and garnish with coriander leaves