How do you not love it when two of our winter loves – fenugreek leaves (methi) and fresh green peas (matar) – come together in a single dish? I’m talking about Methi Matar Malai, a sabzi that screams ‘winter’!
Methi Matar Malai is a popular North Indian aromatic and flavorful, creamy curry, made with fresh Methi leaves (fenugreek leaves), Matar (green peas) and Malai (fresh cream).
Today, I have made a healthy version of Methi Matar Malai, without the load of cream that typically goes into it. Let me tell you that this tastes just as creamy and delightful as restaurant versions, probably with a lot fewer calories.
It is a gorgeous way to eat those greens. This is the dish to convert Methi haters into its ardent fans.This North Indian curry is well known for its rich creamy texture, and pairs perfectly with naan or rice! Do give it a try !!
Ingredients:
●1 big bunch of methi leaves or fenugreek, tough stems removed, washed, then finely chopped.
●2 cups boiled green peas
●1 large tomato, diced
●4 – 6 large sized garlic cloves garlic
●1- inch of ginger,
●2 green chillies,slit
●3 large onion, vertically sliced
●1 tbsp coriander powder
●1 tsp cumin seeds (jeera)
●1- inch piece of cinnamon
●1 bay leaf
●2 – 3 inch of white rock candy ( mishri, khadi shakar)
●2 green cardamom
◆1 black cardamom
●2 tbsp cooking oil
●2 tsp garam masala
●Water as required
●Salt to taste
● 2/3 cup broken cashews soaked in ½ cup hot water for 30 minutes
INSTRUCTIONS:
◆Soak the chopped methi leaves in a big bowl of warm, salted water for 10 minutes, then drain and set aside.
◆Heat the kadhai with cooking oil . Add drained fenugreek leaves . Cover with a lid and let the fenugreek leaves cook on medium heat for another 10-15 minutes until tender. Add a tablespoon or two of water if necessary to prevent the methi from sticking to the pan. Later on, keep it aside .
◆In the same kadhai , heat half of the oil and add vertically sliced onions, diced tomatoes , garlic , green chillies and ginger. Cook this for about 10 – 12 mins.
◆Once it cools down , blend this into a smooth paste along with soaked cashews and 1/4 cup of water .
◆Now in the same kadai , add cooking oil , bay leaf , cinnamon sticks, cumin seeds ,green cardamom and black cardamon. Cook this for about a minute .
◆Add the cashew and onion mixture that you prepared and along with that add 1/2 – 1 cup of water or as per requirement.
◆Next , add in cooked fenugreek leaves , boiled peas , salt to taste , white rock sugar (mishri, khadi shakar) , coriander powder and garam masala
◆Turn off the heat once the curry begins to simmer. Check salt and add more if needed.
◆Serve hot with naan, rotis, or pooris.
Mitsu's Food Journal 