Friday, March 7, 2014
Methi Matar Malai is a punjabi dish which is mostly served at all the restaurants. It's rich and creamy, along side it has healthy methi/ fenugreek leaves and peas. It's very easy to serve up the same goodness at home for a fraction of the cost though. I bring Methi leaves once in two weeks. Add it in parathas, daal or make subzi out of it. This is one of my kids favorite since it's so creamy. I usually serve them with Roti/ Chapati's or Rice.
Prep Time: 15 min | Cooking Time: 25 min| Serves : 4
Methi/ Fenugreek Leaves - 1 bunch - 2 Cups
Peas/ Matar - 1 1/2 Cup
Cumin Powder - 1 tsp.
Fresh Cream (Heavy Cream) - 1 Cup
Water - 1 Cup
Salt to taste
Sugar - 1 tsp.
Oil (or Ghee) - 2 tsp.
For Masala -
Onion - 1 large
Green Chilies - 3
Ginger - Lemon Size
Garlic - 3 pods
Cashew nuts - 1/2 Cup
Method of Preparation:
~ Wash Fenugreek leaves thoroughly under running water and place it in colander. Then in a big vessel, fill up water and soak the colander with leaves for at-least 10 mins.
~ While your greens are getting a water bath, grind everything under masala to a fine paste.
~ Microwave or boil the peas and keep that ready.
~ When you take out the colander with greens, you can see all the dirt in the green has sunk to bottom of the big vessel. Chop the leaves fine and keep it aside.
~ In a wide kadai, heat oil. Add the ground paste and cumin powder. Keep mixing so it's not burnt. Fry the masala until it starts to leave the sides.
~ Add hopped fenugreek leaves. Add a cup of water and mix them all well.
~ After 3 to 4 minutes, add the boiled peas, salt and sugar. Bring them all to a boil.
~ Reduce the heat and add the fresh cream. Mix the cream gently and let it simmer for 5 minutes and switch off the heat.
~ Serve Methi Matar Malai with chapati's.