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.
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 splutter. 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 Garama Masala.
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]
- 2 cups chopped fresh fenugreek leaves
- 1 cup boiled green peas
- 1 cup fresh cream or malai
- 2 tbsp ghee or clarified butter
- ¼ or ½ cup water
- sugar as required
- salt to taste
- 1 tsp cumin seeds
- 1 medium size onion
- 3-4 cloves garlic
- 1 inch ginger root
- 1 or 2 green chilies
- ½ cup cashew nuts
- a few coriander leaves, chopped
- 1/4 tsp Garam Masala
- Separate the fenugreek leaves from their stem. Wash it rigorously and chop it coarsely.
- In a grinder add Cashew Nuts, Onion, Ginger, Green Chilies and Garlic.
- Make a smooth paste without using water. You can add a spoon of water if there is difficulty in making a paste.
- In a wok add little ghee or clarified butter.
- Add cumin seeds till they sputter. Then add the ground cashew mixture.
- Saute the mixture till rich aroma starts coming. You don’t have to brown the paste.
- Add chopped fenugreek leaves and pour 1/4 to 1/2 cup water.
- Simmer for a few minutes then add boiled peas and Cream or malai.
- Keep simmering it further. Now add salt and sugar to balance the bitterness of fenugreek.
- Give it a mix. and keep simmering for a minute or two.
- Garnish with Fresh Coriander Leaves and little Garam Masala. Serve hot with Rotis.
- You can grind cumin seeds with the cashews if you like. Skip adding cumin after adding ghee.
- The addition of sugar balances the bitterness of fenugreek leaves.
- If you are using malai or skimmed layer of milk, whisk it before adding it to the wok.
- If the paste sticks to the bottom of the wok add a few spoons of water.