Matar Methi Malai with Jeera Rice

Name: Matar Methi Malai with Jeera Rice
Cuisine: Indian
Ingredients: 2 cups methi/fenugreek leaves,roughly chopped; 3/4 cup green peas, frozen or fresh; 1/2 cup milk; 1/2 cup cream; 1/2 cup water; 1 teaspoon cumin seeds; 2 tbsp broken cashews; 1 medium sized onion; 1 green chilli; 1/2 inch ginger; 3 garlic cloves; 2 cardamom pods; 1 teaspoon poppy seeds, khus khus; 2 tsp Oil; 1/2 tsp Garam masala; As needed Coriander leaves for garnish

Lipika Dalai @cook_16733257

#healthylunch
With the contrasting flavors of the two vegetables it features ,wonderfully bitter methi or fenugreek leaves, and sweet... delicious green peas....This dish would delight your tastebuds. But better still, it’s incredibly healthy. It's also a gluten - free recipe.

Lipika Dalai @cook_16733257

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Ingredients

2 cupsmethi/fenugreek leaves,roughly chopped
3/4 cupgreen peas, frozen or fresh
1/2 cupmilk
1/2 cupcream
1/2 cupwater
1 teaspooncumin seeds
2 tbspbroken cashews
1medium sized onion
1green chilli
1/2 inchginger
3garlic cloves
2cardamom pods
1 teaspoonpoppy seeds, khus khus
2 tspOil
1/2 tsp Garam masala
As neededCoriander leaves for garnish

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Steps

1

Method or the process of making matar metthi malai:
Heat oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle. Add green chilli, chopped ginger and garlic. Saute for a minute.
2

Add the roughly chopped onion, broken cashews and poppy seeds, also called khus khus.
3

Saute for 2-3 minutes or till the onions are translucent and cashews softened.Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender.Blend to a smooth paste. Set aside.
4

In the same pan heat 1-2 teaspoon of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away.
5

Add milk and water and give a good mix.
Once it comes to a little boil, add the chopped methi leaves and mix.
6

Add the boiled green peas and mix.Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium low flame for 4-5 minutes.
7

Sprinkle some garam masala on top and switch off the heat.Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or jeera rice.
8

Process for making jeera rice: wash the rice 4 to 5 times until the water turns clear. Drain and set it aside.Heat a pressure cooker, add oil (or ghee) to it. Then add the bay leaf, sliced green chilli, cloves, green cardamom and cumin seeds. Let the cumin seeds splutter.
9

Then add the rinsed basmati rice to the cooker. Stir the rice with the spices for 30 seconds. Then add water, salt and stir.
10

Close the lid,Cook on high pressure for 5 minutes with the pressure .Let the pressure release naturally for 2 minutes.
11

Open the lid of the cooker and fluff the rice with a fork. Enjoy this jeera rice with healthy and delicious matar methi.