Methi Matar Malai is a much sought after dish in North Indian Restaurants. It is made with fresh methi in the winter season when fenugreek is in abundance. However in summers it is made with dry fenugreek. Both the versions taste good. But since winter has started and fenugreek is in abundance in the vegetable market so today I am making it with fresh fenugreek. The peas also are available fresh and frozen also. If using frozen ones, just microwave them for 2 minutes. But if you are using fresh peas then boil them till tender. As the name suggests it is basically made with three ingredients ie Methi, malai and matar. Malai is made with cashew paste and cream. I am using malai which is cream collected from milk. But the store bought cream is a good option too.
Cook this special North Indian delicacy and enjoy it with Rotis or paranthas.
150 Gm fresh fenugreek leaves
1 Cup Peas
2 Tbsp Malai / Cream
10 pieces Whole Cashew
1 Big Onion Sliced
8 to 10 cloves of Garlic
1" Piece of Ginger
2 Green Chillies
1 Tsp Cumin seeds
1Tsp Garam Masala
½ Tsp Black Pepper Powder
¼ Tsp Turmeric Powder
2 Green Cardamoms
4 Tsp Cooking Oil
Salt to taste
½ Cup Milk for gravy.
Here We Go:
Wash fenugreek Leaves two to three times till all dirt is gone. After drying Pluck the leaves and chop them finely.
Boil these leaves for 5 minutes with ½ Tsp of salt or till tender. Drain & squeeze the water and set aside.
Heat a pan and add 1 Tsp of oil. Add Green Cardamoms and saute for 30 seconds. Now add sliced onion, garlic pods, chopped ginger, chopped Green chillies and Cashews. Saute till onions are transparent. Do not overcook. Remove from flame and let it cool.
Boil peas till tender and set aside.
When the onion masala has cooled, put it in a grinder jar and grind to fine paste.
Meanwhile Heat oil in a pan. When heated add cumin seeds. When cumin seeds start sputtering, add ground onion masala. Saute till it leaves oil.
Add turmeric powder, garam masala, salt and black pepper powder to the onion masala . Saute for a minute.
Now add boiled peas and boiled fenugreek leaves to the onion masala. Saute for 2 minutes.
Time to add our third ingredient and ie. Malai. Add Malai & Mix everything together. Add half a cup of milk to adjust the consistency. If more more dilution is required, you can add more. Keep it on low flame for two to three minute.
Switch off the flame and serve hot with rotis or paratha.
Use fenugreek leaves only for best results. Discard stems.
Sprinkle kasuri methi when the dish is cooked for extra taste.
You can cook it without turmeric also.
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