Ingredients

• 1 bunch - fenugreek leaves, finely chopped
• 1 cup - peas, shelled, boiled till soft, drained
• 1 - onion, chopped
• 2-3 - green chillies
• 1 tsp - garlic, chopped
• 1 tsp - ginger, chopped or grated
• 1 cup - soft low fat paneer or silken tofu
• 1 cup - milk
• 1 tsp - butter
• 1/4 tsp - cumin seeds
• 1/ tsp - sugar
• Salt to taste

How to Make Methi Matar without Malai

• Put plenty of water to boil.
• Add fenugreek greens, cover.
• When boiling, simmer for 2-3 minutes.
• Take off fire, drain, pour some cold water over it.
• Drain off in a colander, till required.
• Grind onion, paneer, ginger, garlic, chilli in mixie till smooth.
• Heat butter, cumin seeds, allow to splutter.
• Add fenugreek leaves, saute for a minute, add ground mixture, and milk.
• Stir and bring to a boil, add boiled peas.
• Add sugar, salt, cook till gravy thickens well.
• Serve hot with tandoori roti.