Saturday 5 May 2012

Matar Methi Malai




Matar methi malai is a unique combination of methi (fenugreek) and peas in a creamy gravy which is a good way to feed fenugreek to those who does not like the green vegetable otherwise.

Fenugreek needs to be cleaned thoroughly before cooking as it contains a lot of mud and has very thick stems. Wash it under running water to get rid of the soil and spread it on a newspaper to dry.

Fenugreek can also be cleaned and dried in sun to preserve it for later use. This dried fenugreek can either be used for any authentic methi recipe or as a herb in other Indian gravy to add flavor and aroma.



Ingredients:


1. Methi/Fenugreek leaves - 1 cup
2. Boiled peas - 3 cups
3. 1 medium size onion
4. Garlic cloves - 5-6
6. Green chilly paste - 1 tbl spoon
7. Cumin/Jeera seeds - 1 tbl spoon
8. Maida/Refined flour - 2 spoon
9. Fresh cream - 2 cups
10. Dry fenugreek leaves/ Kasoori methi - 1 tbl spoon
11. Salt to taste
12. Refined oil - 1 spoon
13. Butter - 2 spoon
14. Coriander powder - 1 tbl spoon.



Serves: 3-4 people


Method:


1. Chop the methi leaves very finely and blanch them
(Blanching means : boil some water in pan and once it has reached its boiling point add methi leaves to it. Keep it for 3-4 mins, strain it and put it under cold water to retain green colour of methi)
2. In a wok (kadahi) add oil and butter and let it heat.
3. Put cumin seeds and let them splutter.
4. Crush the garlic cloves and add to the wok. Put green chilly paste after this and let it saute for 1 min.
5. Chop the onion very finely and add to wok. Saute for 3-4 mins or till onions turn light pink.
6. Add blanched methi to the above and put some salt and coriander powder. Cook this on slow flame till methi is completely done and dry.
7. Add boiled peas to this and mix well.
8. Mix maida in cream and stir well so no lumps are formed.
9. Put this maida and cream mixture in wok while keep stirring on low flame.
10. Put crushed kasoori methi leaves and turn off the flame.
11. The consistency of this can be made as per your requirement by adding some milk if required.
12. Serve hot with paranthas or tandoori roti.


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