Methi Matar Malai

#itsprocessoverproduct I enjoy my green leafy vegetables and I'm always looking for different recipes to include them in my family's diet. I guess, I inherited this trait from my mom. I use methi very often and methi matar malai is something everyone in my family relishes.
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This dish is believed to have originated in the Punjab region with the main intention of including local fresh produce like green leafy vegetables and dairy into diet. The iron-rich greens and protein-packed cashew nuts in a flavourful and creamy gravy makes for a tempting accompaniment to any flat bread. The bitterness of fenugreek leaves is balanced by the sweetness of green peas, cashew nuts, fresh cream and the perfect blend of aromat spices.
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This is my contribution to the second phase
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To see more of my work, follow on
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M❤️
Methi Matar Malai
#itsprocessoverproduct I enjoy my green leafy vegetables and I'm always looking for different recipes to include them in my family's diet. I guess, I inherited this trait from my mom. I use methi very often and methi matar malai is something everyone in my family relishes.
.
This dish is believed to have originated in the Punjab region with the main intention of including local fresh produce like green leafy vegetables and dairy into diet. The iron-rich greens and protein-packed cashew nuts in a flavourful and creamy gravy makes for a tempting accompaniment to any flat bread. The bitterness of fenugreek leaves is balanced by the sweetness of green peas, cashew nuts, fresh cream and the perfect blend of aromat spices.
.
This is my contribution to the second phase
.
To see more of my work, follow on
Instagram- @TheRedPlateChronicles
Facebook - TheRedPlateChronicles
Wordpress - http://theredplatechronicles.home.blog
Love
M❤️
Steps
- 1
Wash methi leaves. Thaw frozen peas in a bowl of water. Soak cashew nuts in water for atleast 30 minutes.
- 2
Roughly chop methi leaves. Finely chop the onion. Slit the green chillies. Drain water from the green peas.
- 3
Heat 1tbsp oil in a wok. Add cumin seeds, black cardamom, cloves, cinnamon and slit green chillies. Saute for a minute.
- 4
Add finely chopped onion and salt. Saute for a minute.
- 5
Add ginger-garlic paste and sure until onions turn translucent.
- 6
Once the onions turn translucent, turn off heat. Allow to cool.
- 7
Transfer the contents to a mixer jar. Add the soaked cashew nuts and 1tbsp of water it was soaked in, to get the mixer going.
- 8
Blend to a fine paste.
- 9
Heat 1tbsp oil in the same wok. Transfer the onion paste to the wok. Saute for a minute.
- 10
Add 1/2cup water and mix well.
- 11
Add the roughly chopped fenugreek leaves. Mix well. Cover & cook for 8-10 minutes with stirring occassionally.
- 12
Add the green peas and mix well. Bring it to a boil.
- 13
Add garam masala powder and sugar. Mix well. Cook for a minute.
- 14
Add fresh cream and mix well.
- 15
Bring to a boil. Turn off heat and serve with rotis, chapatis, phulkas, parathas, naan or jowar rotis.
- 16
Tips & Tricks:
Pick methi leaves with rounder leaves. The pointed leaf variety is known for being bitter.
If using fresh peas, boil them seperately in water, and then add to the curry.
If you want to remove the bitterness of methi, boil it separately in water for a few minutes. Strain and then add the methi leaves to the curry. - 17
Variations:
Add finely chopped tomatoes, turmeric and red chilli powder while sauteing onions. This will yield a slightly yellow-coloured gravy than the traditionally white gravy.
While the full flavour of the gravy is experienced with fresh cream, for a vegan version, fresh cream in the gravy can be substituted with an additional tablespoon of soaked cashew nuts ground with sauteed onion.
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