Blend the below ingredients into a smooth paste by adding water as needed and keep aside until used.
4 tbsp coconut, green chilies to taste, ½ inch ginger root, 4-5 cloves of garlic, 8-10 leaves of mint, 4 tbsp cilantro
Heat oil or ghee in a pressure cooker on medium heat.
3 tbsp vegetable oil or ghee
Add all the whole spices in, sauté until aromatic.
2 cloves, 3 green cardamom, ½ inch cinnamon, 3 bay leaves, 1 black cardamom, A pinch of mace
Add and sauté until translucent.
1 small red onion
Add the ground coconut paste into the cooker, sauté for 2 minutes on low heat.
Add and sauté for a minute until you notice oil separating from the masala.
2 tsp coriander powder, ½ tsp garam masala powder
Transfer these into the cooker, and sauté on high heat for 2 minutes.
150 gm green peas, 100 gm green beans, 1 small potato, 1 cup fenugreek leaves(approximately 200gm), salt to taste
Add and combine.
1 small tomato, 150 gm little millets, 350 ml water
Add and allow this mixture to come to a boil on low-medium heat.
2 tbsp lime juice
Taste for salt and adjust if necessary.
Close the cooker lid, and cook until 1 whistle on low-medium heat. Turn off and allow the pressure to release naturally.
Gently mix and serve warm methi mattar millet pulao with cucumbers on the side or raita. Enjoy!