Sprouted Moth bean Masala

Ingredients : 

Sproued Moth bean / Matki – 2 cup

Tomatoes – 2, large

Salt – To taste

Oil – 1 tsp

Coriander leaves – Little ( finely chopped )

For preparing paste :

Onion – 1, sliced

Poppy seeds / Khus - Khus – 4 tsp

Cinnamon – 3 sticks

Cloves – 3

Pepper-corns – 3 to 4

Garlic – 2 cloves

Coriander seeds – 1 tsp

Roasted Red chillies – 6 to 7

Method :

Heat oil in a pan and roast poppy seeds + onion slices + cinnamon sticks + cloves + pepper-corns + coriander seeds + roasted red chillies. Grind the roasted ingredients into a coarse paste. Before removing the paste, add garlic and grind again fine paste by adding little water. Transfer the ground paste in a bowl and Keep aside.

Cut  the tomatoes into big slices. In a deep bottomed vessel, add the sliced tomatoes + ¼ cup of water and cook. Blend the cooked tomato slices into a smooth consistency puree by adding the water used for cooking. Keep aside.

In a deep bottomed kadai, add the sprouted moth beans, ground paste, 2 to 3 teaspoons of water and cook for 10 minutes. When cooked, add the pureed tomato and salt. Cook again for 5 minutes. Garnish with finely chopped coriander leaves.

Serve hot with chapatti. 

Paneer in Carrot-Tomato gravy

Ingredients :

Paneer – 1 cup ( cubed )

Carrot – 1, big ( boiled and pureed )

Tomatoes – 2 ( boiled and pureed )

Red chilly powder – 2 tsp

Asofoetida / Hing – A pinch

Ginger paste – 1 tsp

Mustard seeds – 1 tsp

Milk – 2 tsp

Salt – To taste

Oil – 3 tsp

Curry leaves – A strand

Coriander leaves – Little ( finely chopped )

Method :

In a kadai , heat oil. Add mustard seeds and asofoetida. When mustard seeds begin to crackle, add curry leaves, ginger paste and fry till the raw smell disappears. Then, add red chilly powder, pureed tomato and cook till the oil is left on the sides of the kadai.

Add pureed carrot and mix evenly. Cook for 2 minutes. Add salt and cook again for 2 minutes on high flame. Add cubed paneer and cook for 2 minutes. Finally, add milk, stir evenly and cook for a minute.

Garnish with finely chopped coriander leaves.

Serve hot with rotis / chapatis.