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Green leaves are the nature's bounty in its healthiest form. When I was little, I used to hate them as most other kids would do. Now I love to cook them and eat them more. I do not fail to pick up a bunch of these beautiful Methi leaves whenever I see them. I made this Methi Matar Malai for dinner to go with our chapathi the other day.
Ingredients:
Serves - 3-4; Preparation time - 50 mins
Fenugreek leaves - 1 bunch (can substitute 3 cubes of frozen methi leaves)
Frozen Peas - 1 cup
Oil - 1 tbsp
Cumin seeds - 1 tsp
Onion - thinly sliced - 1 cup
Ginger garlic paste - 1 tsp
Tomato - 2 - blanched, skin and seeds removed - pureed (I used 1/2 cup of canned crushed tomatoes)
Turmeric powder - a pinch
Kashmiri Chilli powder - 1-1/2 tsp
Garam masala powder - 3/4 tsp (use 1 tsp if the garam masala powder you use is less spicy)
Coriander powder - 1 tsp
Kasuri methi / Dried Fenugreek leaves - 1 tsp - crushed
Fresh cream / half & half - 1/2 cup
Group 1:
Milk - 1/2 cup
Cashew nuts - 10
Poppy seeds /khus khus - 1 tsp
Method:
Preparation:
Warm the milk and soak the cashew nuts and poppy seeds for 15 minutes. Make a fine paste and set aside.
Pick the leaves and place in a bowl and fill it with water. After a couple of minutes, gently scoop the leaves and discard the water. Repeat this process for a 2-3 times until all the dirt has been drained. If using frozen methi leaves, thaw (or defrost). Place in a clean kitchen towel and squeeze until all the water is out.
For fresh peas, pressure cook with water and salt for 2 whistles. Drain and set aside. If using frozen peas, wash, drain and MW for 2-3 minutes.
Making the Curry:
Heat oil in a kadai and splutter the cumin seeds. Add the sliced onions and cook until it turns soft and translucent. Add the ginger-garlic paste and cook for 3 minutes. Add the tomato puree and cook for another 2 minutes. Add the spice powders and continue to cook in medium heat until the mixture becomes shiny and gives out oil. Add the peas and methi leaves. Mix and saute for a while and add the ground cashew paste with 2 cups (or less) of water and salt. Allow to boil in medium heat for about 15-20 minutes. Sprinkle the kasuri methi and add the fresh cream. Allow to boil for about 3-5 minutes and remove from heat. Serve hot with roti / pulao / jeera rice.
Linking this up to Srivalli's Side Dish Mela; MLLA by Susan & Lisa; Kid's delight - Potluck Party.
Serves - 3-4; Preparation time - 50 mins
Fenugreek leaves - 1 bunch (can substitute 3 cubes of frozen methi leaves)
Frozen Peas - 1 cup
Oil - 1 tbsp
Cumin seeds - 1 tsp
Onion - thinly sliced - 1 cup
Ginger garlic paste - 1 tsp
Tomato - 2 - blanched, skin and seeds removed - pureed (I used 1/2 cup of canned crushed tomatoes)
Turmeric powder - a pinch
Kashmiri Chilli powder - 1-1/2 tsp
Garam masala powder - 3/4 tsp (use 1 tsp if the garam masala powder you use is less spicy)
Coriander powder - 1 tsp
Kasuri methi / Dried Fenugreek leaves - 1 tsp - crushed
Fresh cream / half & half - 1/2 cup
Group 1:
Milk - 1/2 cup
Cashew nuts - 10
Poppy seeds /khus khus - 1 tsp
Preparation:
Warm the milk and soak the cashew nuts and poppy seeds for 15 minutes. Make a fine paste and set aside.
Pick the leaves and place in a bowl and fill it with water. After a couple of minutes, gently scoop the leaves and discard the water. Repeat this process for a 2-3 times until all the dirt has been drained. If using frozen methi leaves, thaw (or defrost). Place in a clean kitchen towel and squeeze until all the water is out.
For fresh peas, pressure cook with water and salt for 2 whistles. Drain and set aside. If using frozen peas, wash, drain and MW for 2-3 minutes.
Making the Curry:
Heat oil in a kadai and splutter the cumin seeds. Add the sliced onions and cook until it turns soft and translucent. Add the ginger-garlic paste and cook for 3 minutes. Add the tomato puree and cook for another 2 minutes. Add the spice powders and continue to cook in medium heat until the mixture becomes shiny and gives out oil. Add the peas and methi leaves. Mix and saute for a while and add the ground cashew paste with 2 cups (or less) of water and salt. Allow to boil in medium heat for about 15-20 minutes. Sprinkle the kasuri methi and add the fresh cream. Allow to boil for about 3-5 minutes and remove from heat. Serve hot with roti / pulao / jeera rice.
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