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Folks don’t run away, this has not turned into a food blog as of yet πŸ˜€ and I know I know its not a friday πŸ™‚ but this had to be blogged, had to be blogged about u….

Scene I :Sunday morning about 11:30 am

Me : I don’t feel like coking today

N : And I don’t feel like going out

Me : ok then lets order in

N : naah mood nahin hai plus what will it do to your diet

Me : sigh but I dont want to cook why do u have toΒ  sayno everytime I ask to go out *picks up ojas and walks away in part anger part style to the first floor*

Scene II

About an hour or so later totally convinced that I have been royally ignored and this man won’t come up to say ok lets go out and eat… I come down to make some quick eat… and what do I see…

All my cooking books half open, half closed thrown away on my carpet in the middle of the living room and a very very very messy looking kitchen but the dining table set in a lovely manner with nothing less than methi mattter pasanda & egg bhurji….

and I didn’t have anything to say after that apart from enjoying the meal and yes the 2-hour cleaning after that πŸ˜‰

so here is the recipe ab bolo post karna banta hai na πŸ˜‰


  • 1 cup green peas, boiled
  • 1 cup methi leaves finely chopped
  • 1/4 tsp cumin seeds
  • 1/2 tsp kasuri methi
  • 1/4 cup low fat milk (we used Good Life Slim Milk)
  • 1/4 cup low fat curds (use probiotic if u are buying from outside)
  • 1/2 tsp Bengal gram flour (besan)
  • 1/4 tsp garam masala
  • 1 tsp oil
  • salt to taste

for the paste

  • 1 1/4 cups sliced onions
  • 1/4 cup cauliflower finely chopped
  • 1-2 green chillies (I think N used 4 here πŸ™‚ )
  • 1 large cloves garlic chopped (I don’t enjoy eating garlic too much, so N skipped it)
  • 1/2 ” piece ginger sliced
  • 1 stick cinnamon
  • 1 clove
  • 1 cup low fat milk


for the paste

  • Combine all the ingredients in a pan and simmer for 8-10 minutes till the onions are soft and nearly all the liquid has evaporated
  • Puree the mixture to a smooth paste in a blender. Keep aside

for the gravy

  • Combine the milk, curds and gram flour. Mix Well and keep aside
  • Sprinkle salt over the methi leaves and leave aside for 10 minutes. Wash the leaves well. Squeeze out all the water.
  • Heat the oil in a non-stick pan and add the cumin seeds
  • When the seeds crackle, add the methi leaves and kasuri methi and saute for 3-4 minutes.
  • Add the prepared paste, curd-gram flour mixture, garam masalaΒ  and salt with 1/2 cup of water and bring the mixture to a boil
  • Ass the green peas and simmer for 1-2 minutes
  • Serve hot with chapathis

God bless the man for serving a good meal and god please send me someone to clean the mess after that πŸ˜‰

Recipe Source : Tarla Dalal’s Cooking with 1 teaspoon of Oil

PS: I missed posting yesterday (had a terrible Migraine) and I dont know what to do with NaBloPoMo… should I continue and post 2 posts in a day sometime or should I call it off…