Friday, November 25, 2011
Methi Malai Matar (Without Malai)
With the onset of winter, markets are flooding with my favorite greens, Methi leaves or Fenugreek. I simply love the flavor and aroma that it imparts. These can be used to make theplas, pooris, curries etc.
Methi malai matar, is a rich, creamy and yummy accompaniment to rotis, parathas or naans. Tried this recipe for the first time during my college days in a restaurant and I was bowled over by its taste and especially the flavorful aroma. Since then I used to order it almost everytime I visited a restaurant. Then after marriage, I once saw this packet, with the label Methi Malai Matar and it immediately caught my attention. On going through the instructions at the back, came to know that this yummy curry could be made easily at home, by just adding chopped fenugreek and boiled fresh green peas to the contents of the packet. So immediately bought and made it the same day. But alas! the taste wasn’t anywhere near what I expected. So there went my attempt to have my favorite curry at home
A few days later, I saw the recipe on a cookery show in T.V noted it down and made it with a few changes. The curry turned out to be a super hit. Since this curry is loaded with the richness of cream, I wanted to make it in such a way that it is tasty yet a little lower in calories and came upon this particular recipe which does not use cream at all. So here comes the recipe:
What you’ll need
1. Fenugreek leaves – 3 to 4 cups
2. Fresh or Frozen Green Peas – 1 Cup
3. Onion – 3 Medium, finely chopped
4. Green Chilly – 1 or 2 slit
5. Garlic – 1 clove, finely chopped
6. Ginger – a small piece, grated
7. Cashew nuts – a fistful, (about 20 whole)
8. Milk – 2 cups
9. Cumin Seeds – 1 tsp
10. Oil – 1 tbsp
11. Butter – 1 tsp
12. Coriander powder – 1 tsp
13. Pepper Powder – ½ tsp
14. Garam Masala Powder – ½ tsp
15. Sugar a pinch
16. Salt to taste
1. Soak the cashew nuts in hot water for about 5 to 10 minutes. Remove from water, pulse it for a minute so that the cashew nuts are powdered well. Now add about ¼th cup of milk and grind it into a smooth paste.
2. Boil the green peas in water and keep aside.
3. Wash the methi leaves well, and roughly chop it.
4. Heat a Kadai with oil and butter, add cumin seeds.
5. Now add chopped onions, fry till translucent. Next add in the finely chopped garlic, grated ginger and slit green chillies. Saute till the raw flavor disappears or till the onions start browning.
6. Now add the chopped fenugreek leaves and sauté till the leaves wilt, for about 3 to 4 minutes.
7. Next add the boiled peas, pepper powder, coriander powder and sauté for about 30 secs.
8. Pour in the ground cashew paste and stir well. Add salt to taste. Also add the remaining milk, sugar and garam masala. Let this simmer for a few minutes. Keep stirring once in a while else the gravy may burn.
9. Adjust consistency by adding little water or milk if required.
That’s it creamy and yummy curry is ready. Serve it with some hot rotis or parathas.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10
Also linking this to Winter Carnival at Tickling Palates and Only Curries hosted by Kamalika.