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.

Home made Methi Aloo

Methi or fenugreek is a well known remedy to lower the blood sugar levels and cholestrol. It is rich in protine and vitamin C. It is very good for pregnant women as it eases labor and child birth and also helps in increasing milk production in lactating women. It also reduces the affects of hot flashes and mood swings during menopause in women.

 

Ingredients:

1) 1/2 Kg Methi, washed and chopped finely
2) 3 Medium size potatoes diced in small cubes
3) 1 large Onion chopped finely
4) 2 green chillies chopped finely
5) 2 garlic cloves chopped finely
6) 2 tbl spoon mustard oil
7) Red chilly powder 1/2 tea spoon
8) Turmeric powder 1/2 tea spoon
9) Salt 1 teaspoon or according to taste
10) Amchoor (dry mango) powder 1/2 tbls spoon
11) Coriander powder 1/2 tbl spoon
12) Dry red chillies 2
13) Jeera (Cumin seeds) 1 tbl spoon

Serves: 3-4 people

Method:

1) Take a deep wok (kadahi) and put 2 tbl spoon mustard oil in it. Let the oil burn for 2-3 mins or till you can smell mustard.
2) Put 1 tea spoon jeera and wait till it crackles.
3) Put dry red chillies and saute for 30 seconds
4) Put green chillies and chopped garlic and saute till garlic changes its color.
5) Put onions in this and saute till onions are translucent.
6) Put coriander powder, red chilly powder, turmeric, amchoor and 2 tbl spoon water to release the flavors of masalas.
7) Put diced potatoes and salt and mix well.
8) Put half cup water, cover the wok with lid and cook for 5-8 mins or till potatoes are little semi tender. Keep stirring in between and put water if required.

9) Once potatoes are semi tender put chopped methi and mix well. Cover and cook again for 5 - 7 mins or till potatoes are completely cooked.
10) Serve Hot