Mattar Panner Gravy

Panner - cut into cubes

Peas - 1 cup

Onion - 1 big one chopped

Tomato - 1 or 2 chopped

Turmeric - 1 tsp

Chili pdr 

Cumin pdr

Coriander pdr

Ginger garlic paste

Broken cashews

Oil 

Salt

Chopped green chilies

Cumin seeds

Chopped coriander

Kastori methi

Cream or milk

Little whole garam masala or garam masala powder

in a pan, with little oil in it, add the whole garam masala, then add the cashews/walnuts, onions and tomatoes and put a little salt and after its cooked a little bit, then cool it down and puree it in a blender. In a pan put bay leaf and some Jeera and then pour the blended mixture in it, once it starts boiling, add Jeera powder, dhania powder and chili powder and salt. After a little while, add crushed kasori methi leaves on it. Add panner and peas to it and close the lid and let it boil until the peas is cooked and mixed with the gravy. Then add milk/cream to it and switch the gas off. Top it off with coriander leaves.

Vengaya Kosu

Ingredients

Onions sliced – 3 numbers

Potato – 2 small diced

Tomato chopped – 1 number

Curry leaves - few

Turmeric powder – ¼ tsp

Salt to taste

Oil – 2 tbsp

Fenugreek seeds – 1 tsp

Jeera – 1 tsp

Mustard – 1 tsp

Urud dhal – 1 tsp

Ingredients for Masala Paste

Freshly grated coconut – ¼ cup

Roasted gram dal – 1 tbsp (pottu kadalai)

Dried whole red chilli – 7 numbers (or according to spice level)

Sombu / fennel seeds – 1.5 tsp
jeera - 1.5 tsp
tamarind - little

Method

1.       Grind the ingredients given under masala paste until smooth in a mixi or grinder, adding water as needed.

2.       Heat oil in a pot, when oil is hot add Fenugreek seeds, jeera, mustard and urud dhal.

3.       Add the sliced onions and curry leaves to the pot  and then add the diced potatoes and keep stirring until onions turn glossy and Pink.

4.       Add chopped tomatoes to the frying onions and stir fry for a minute. Add turmeric powder and ground masala paste to the onion mixture and stir well for a minute. Wash the mixi jar in which paste was ground and add it the pot.

5.       Season the curry with required salt and add more water if needed to loosen the thickness of curry. Cover pot with lid and bring the curry to boil. Simmer curry for 10 mins until the oil floats on top and curry slightly thickenss.

6.       Serve hot with Idli or Dosa.