Mar 152015
 

 

Methi Leaves or Fenugreek leaves are widely available in winters. The slight bitterness in these leaves brings an interesting flavour to the dish. Usually in my kitchen I make Fenugreek with Potatoes or as we call it in hindi, Aloo Methi . But this time I wanted to try something new so tried cooking Methi Matar Malai.

It was my maiden attempt at this dish and I am proud to say it came out very yummy. The bitterness of leaves, the crunchiness of peas and the creaminess of malai or cream gives it a unique, balanced flavour.

Directions:

1. Separate the fenugreek leaves from their stem. Wash it rigorously and chop it coarsely.


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 2. In a grinder add Cashew Nuts, Onion, Ginger, Green Chilies and Garlic. 

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3. Make a smooth paste without using water. You can add a spoon of water if there is difficulty in making a paste.

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4. In a wok add little ghee or clarified butter.

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5. Add cumin seeds till they splutter. Then add the ground cashew mixture.


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 6. Saute the mixture till rich aroma starts coming. You don’t have to brown the paste. 

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7. Add chopped fenugreek leaves and pour 1/4 to 1/2 cup water.


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 8.  Simmer for a few minutes then add boiled peas and Cream or malai.


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 9. Keep simmering it further. Now add salt and sugar to balance the bitterness of fenugreek.


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10. Give it a mix. and keep simmering for a minute or two.

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11. Garnish with Fresh Coriander Leaves and little Garama Masala.


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 12. Serve hot with Rotis.

You can even try Aloo Methi.

If you are looking for more winter dishes you can try Swanjhane Ke Phool Ki Sabji.Besan Kaddhi Pakora, Kathal ki Sabji.

 

[whohit]MethiMatarMalai[/whohit]

Methi Matar Malai | Fenugreek Leaves with Peas in Creamy Sauce
Delicious bitter fenugreek leaves with peas in creamy sauce
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 cups chopped fresh fenugreek leaves
  2. 1 cup boiled green peas
  3. 1 cup fresh cream or malai
  4. 2 tbsp ghee or clarified butter
  5. ¼ or ½ cup water
  6. sugar as required
  7. salt to taste
  8. 1 tsp cumin seeds
  9. 1 medium size onion
  10. 3-4 cloves garlic
  11. 1 inch ginger root
  12. 1 or 2 green chilies
  13. ½ cup cashew nuts
  14. a few coriander leaves, chopped
  15. 1/4 tsp Garam Masala
Instructions
  1. Separate the fenugreek leaves from their stem. Wash it rigorously and chop it coarsely.
  2. In a grinder add Cashew Nuts, Onion, Ginger, Green Chilies and Garlic.
  3. Make a smooth paste without using water. You can add a spoon of water if there is difficulty in making a paste.
  4. In a wok add little ghee or clarified butter.
  5. Add cumin seeds till they sputter. Then add the ground cashew mixture.
  6. Saute the mixture till rich aroma starts coming. You don’t have to brown the paste.
  7. Add chopped fenugreek leaves and pour 1/4 to 1/2 cup water.
  8. Simmer for a few minutes then add boiled peas and Cream or malai.
  9. Keep simmering it further. Now add salt and sugar to balance the bitterness of fenugreek.
  10. Give it a mix. and keep simmering for a minute or two.
  11. Garnish with Fresh Coriander Leaves and little Garam Masala. Serve hot with Rotis.
Notes
  1. You can grind cumin seeds with the cashews if you like. Skip adding cumin after adding ghee.
  2. The addition of sugar balances the bitterness of fenugreek leaves.
  3. If you are using malai or skimmed layer of milk, whisk it before adding it to the wok.
  4. If the paste sticks to the bottom of the wok add a few spoons of water.
Adapted from Veg Recipes Of India
The Secret Ingredient http://www.thesecretingredient.in/
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Comments

  1. Thankyou soo much Kuldeep Kaur

  2. Kumar Sheela says:

    Love your punjabi recipes whether i make it or not( love reading the recipes even if i don't make it. My son doesn't eat Indian I still dream that my mom makes it normally the same way ) and I'm transported to Mumbai back 30 years . Sigh !!!!