Feb 3, 2017

Methi Matar Malai ....tastes rich, slightly sweet and little creamy

Methi matar malai is a rich and creamy gravy that accompanies very well with rotis/naan. This one was on my to-try list for a very long time now. Every time I would harvest a methi batch from my little garden I would think of making it but somehow or the other I would end up making something else. This time I harvested little more than usual so had some extra at hand after making parathas. Stashed the extra little in the freezer to make sure I use it only for this recipe and none else this time

Tried this recipe last week and it was a big hit among the kids. Sweet green peas and methi cooked in a mildly sweet and creamy gravy is really addictive especially with kids who would else not like to have methi. We grow methi leaves at our home in small batches - they are very good for health, the kids get to show more interest in the garden (like sowing,watering and harvesting) as they are very easy to grow and the best part is that they are great to taste when plucked fresh. We have never had the need to buy it from market as all it needs to grow is just seeds, water and a pot with soil :)

I got this recipe from the internet - rajshri food. I adjusted quantity of ingredients a little to suit our taste buds. This recipe is surely for keeps. Try this recipe and am sure you kids will love it 

Serves... 4 ppl
Serve option... Hot with chapathis

This is what u'll need...

Onion - 1 big
Garlic cloves - 5
Whole cashews - 10
Green chilli - 1
Methi leaves - 1 cup
Milk - 1 cup
Green Peas - 1/2 cup
Cream - 1/4 cup
Oil - 2 tbspn
Salt to taste

Here is the stir....

  • Chop onion roughly and put it in a small pan along with garlic cloves, cashews and one green chilly
  • Add a cup of water and cook it till everything is soft and cooked
  • Meanwhile wash and cook methi/fenugreek leaves with some water. Drain it and squeeze out the liquid completely from it. Keep it aside 

  • Cook green peas with a little salt until tender
  • Once the onion, garlic, cashews and green chilly is cooked let it cool down for a few minutes. Put them in a blender jar and grind it till fine
  • To a nonstick pan add 2 tablespoon of oil. Pour the ground mixture into the oil and add salt as needed. Cook on medium flame for about 3-4 minutes. Stir continuously to avoid it from sticking to the bottom of the pan. Cook the mixture till it loses most of the moisture and changes to a little pale brown colour

  • Pour a cup of milk into the pan and stir it continuously so that everything is mixed evenly
  • Add the fenugreek leaves to the pan and gently stir it around till it breaks down completely
  • Now add cooked green peas to the gravy and give it a good mix
  • Pour cream into the pan. I used store-bought cream as I had some at hand but you can definitely use milk cream that floats on top of chilled milk. It tastes even better :)
  • Mix everything well and cook for a minute. If the gravy is too thick add a little water to adjust consistency. Turn off the flame and the gravy is ready
  • The gravy tends to get thick pretty soon. So if you feel its too thick add a little warm water or warm milk to the gravy and give it a good stir just before serving
  • Transfer this to a serving bowl and enjoy with hot chapathis

                                          • Add more green chillies if you want it a little spicy
                                          • Adding cream gives richness to the gravy
                                          • Squeeze out water completely from cooked fenugreek leaves before adding it to the gravy

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