Methi Matar Tawa Pulao
Methi Matar Tawa Pulao — a simple, heartwarming rice dish that features fresh, in-season methi and turmeric! ❤️ Packed with chickpeas and paneer for protein and cooked on a tawa for some smoky flair, this is the perfect weekday lunch! 🫶✨
Ingredients
- 3 cups cooked rice , make sure it's al dente and not too mushy
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaves
- 1 inch cinnamon sticks
- 2 cloves
- 2 green cardamoms
- 3 dried red chilies
- 1/2 cup shallots (onions) , finely chopped
- 1 inch ginger , minced
- 1 inch fresh turmeric , grated or 1/2 tsp turmeric powder
- 2 green chilies , finely chopped
- 1 1/2 cup methi (fenugreek leaves) , chopped
- 1 1/2 tbsp butter
- 1/3 cup chickpeas (garbanzo beans) , canned or boiled
- 1/3 cup paneer , cut in small cubes
- 1/2 cup peas , frozen or blanched
- 2 tbsp green garlic , finely chopped
- 1 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp roasted cumin powder
- 1 tsp garam masala
- 1 1/2 tsp salt , adjust to taste
- 2 tbsp lemon juice
Instructions
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Heat a tawa (flat pan) and add in your ghee. Toss in your cumin seeds, bay leaves, cinnamon sticks, cloves, green cardamoms and dried red chilies. Sauté the whole spices until they begin to crackle. Then add in your shallots, ginger, turmeric and green chilies. Sauté these until the onions are translucent and everything is fragrant.
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Then, add in your roughly chopped methi leaves and butter. Sauté for 5-6 minutes to make sure everything is cooked down and to remove the bitterness of the methi.
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Once the methi is done, stir in the peas, chickpeas, paneer, green garlic, lemon juice, and all the spices. Mix well and sauté for 1-2 minutes. Be gentle here, making sure not to smash your chickpeas and paneer.
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Gently fold in the cooked rice, ensuring it is evenly coated with the spices. Serve with kasundi pineapple raita and aloo bhaja. Your Methi Matar Tawa Pulao is ready, enjoy!