Methi ke Parathe with Aloo Matar Curry

Ingredients for Parathas:

Wheat Flour 2 cups
Methi leaves 1 cup
Chopped coriander leaves few
Cumin powder 1/2 tsp
Green chillies paste 2 tsp
Chilli powder 1/2 tsp
Ghee 1 tsp
Salt to taste
Aaamchur powder 1/2 tsp
Turmeric powder a generous pinch
Oil to fry parathas

Method

Wash methi leaves and drain the water. In a kadai add some oil with methi leaves, chlli powder, aamchur powder, cumin powder, turmeric powder and fry for a minute. Then add the green chillies paste with salt and turn off the flame. Leave it cool off.

In a big vessel add flour, chopped coriander, cooked methi masala and 2 tbsp oil and ghee together to make a soft dough. Cover the dough with a wet cloth let it sit for an hour. 

Now make equal size balls with the atta and roll them into round shape like chapathis. Heat a tawa and put the parathas on it and cook for a minute.When bubbles start appearing, apply a little oil and flip it over to the other side. Let the other side also get cooked. Once they are done serve hot with pickle, curd or any curry of your choice.

Ingredients for Aloo Matar curry

Potatoes  medium 2
Matar(green peas) 1 cup
Chopped Onions 1 cup
Chopped Tomatoes 1 cup
Ginger garlic paste 1 tsp
Green chillies  2 slit long
Chilli powder 1/2 tsp
Turmeric powder /2 tsp
Garam masala 1/2 tsp
Curry leaves
Salt to taste
Cumin and Mustard seeds 1/2tsp 

Chopped coriander for garnishing 

Method

Pressure cook potatoes and matar(2 whistles). In a kadai, add oil, cumin & mustard seeds, curry leaves and fry them for a minute, once they start to splutter add onions, green chillies, gg paste and once onions start changing colour add potatoes and green peas. Now add chilli powder, turmeric powder, garam masala and mix them well together, cover the lid and cook for few minutes. Once oil starts to appear on top of the veggies add tomatoes, 1 cup water, chopped coriander and cover the lid. Let it cook for 10 minutes.
Serve hot, garnished with the coriander leaves!!