Methi Malai Matar

# of servings:  4                                  
Preparation Time:  20 mins            Cook Time:  25 mins           

Restaurant-style taste can be achieved easily with common ingredients at home!  This delectable entree can be whipped up in no time and yields an exotic outcome.  (It only takes a little patience to de-stalk the methi leaves.)  


Ingredients:

  • Methi (fenugreek) leaves - 2 bunches
  • Matar (peas) - 2 cups
  • Malai/cream - 1 cup (or) Milk (or) Coconut milk - 2 cups
  • Onion - 1 medium
  • Cashews - 2 fistfuls
  • Ghee (or) oil - 3 tbsp 
  • Ginger - 1 inch
  • Garlic - 4-5 pods
  • Bay leaves - 2 
  • Cinnamon - 1 inch
  • Cloves - 4 
  • Black peppercorns - 0.5 tsp
  • Green chili paste - 1.5 tsp
  • Dhana-jeera  (coriander seeds and cumin) powder - 1.5 tsp
  • Garam masala - 1 tsp
  • Salt 
  • Sugar - 1 tsp
  • Kasoori methi - 2 tsp

Method:

  • Destalk and wash the methi leaves; mince ginger and garlic and set aside
  • In a vessel, bring 2 cups of water to boil ('Soup' mode in IP) 
  • Blanch the methi leaves in the boiling water and remove the leaves
  • Chop the blanched leaves and set aside
  • Add the peas into the same water and cook covered for 3 minutes
  • Remove the peas and set aside
  • To the same water, add chopped onions and cashews
  • Cover and cook till the onions become soft and translucent
  • Add the onions and cashew along with the water into a blender jar and blend smooth
  • In the vessel, heat the ghee (or oil) and heat ('Saute' mode in IP)
  • Add the bay leaves, cinnamon stick, cloves and black peppercorns
  • Add the minced ginger-garlic and saute
  • Add the green chili paste and saute well
  • Add the onions/cashew paste and stir well
  • Cook along with stirring to avoid the formation of lumps or a burnt bottom
  • When it starts to turn color, cover and cook for 5 minutes
  • Add dhana-jeera powder, garam masala, salt and sugar
  • Mix well and add cream, along with stirring.  (If using milk, heat the milk before adding)
  • Cover and cook for 5 minutes (or till oil starts separating) 
  • Add the blanched peas as well as the blanched and chopped methi leaves
  • Mix and cook well for a couple more minutes to incorporate all the flavors
  • Add some hot water if it is too thick, to get the right consistency and cook for a minute
  • Turn off the heat and top it with crushed kasoori methi leaves 
  • Serve hot with rice, roti, chapati or poori


Tips and Tricks:

  • It is easier to blanch and then chop the methi leaves.  Handling whole leaves is a lot easier than tiny chopped ones
  • Stirring while adding cream or milk is essential to avoid the from separating.  Milk should certainly be heated before adding to anything hot or it will curdle instantly! 
  • If using cream, there may be a need to add a little water to get the right consistency.  But if using milk, there may be no need to add any water to adjust consistency

Pictures: 



Final Outcome:



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