Methi Malai Matar
|Published||Jan 15, 2008||Cooking Time||1 hour|
|Recipe Type||Veg-Main||Preparation Time||30 min|
|Ingredient||Other||Standing Time||1 hour|
Description: A rich white gravy with sweet green peas and fenugreek leaves.
Recipe of Methi Malai Matar
|Cumin (jeera) Seeds||1||Teaspoons|
|Onions Finely Chopped||1/2||Cup|
|Methi (fenugreek Leaves),||2||Bunch|
|Clarified Butter (ghee)||1||Tablespoons|
|Ginger Garlic Paste||1||Tablespoons|
1) Wash the methi leaves and de-stem the leaves. Use only the leaves and very little stem for better taste. Chop them finely. Add 1/2 cup water and 1 tsp salt. soak for 5 mins and then squeeze out water from the methi leaves. This way the bitterness of the methi will not be felt when you eat. 2) Grind roasted cashews and the peeled potato in a blender (it will help thicken the gravy and also grind the cashews to a good paste). Use only 1/4 potato because you should not really get the taste of potato in the gravy. 3) Take 1 tbs ghee and add the cumin seeds. Add chopped onions and cook till onions are golden brown. Add ginger garlic paste. Cook for 1 minute. Add cumin powder, coriander powder and green chillies. 4) Now, add the cashews and potato paste to the ghee and add little water. Keep mixing occasionally so that the gravy doesnt stick to the bottom. When it starts to boil add fresh cream and salt to taste. Now simmer for 5 mins till the cream also starts to boil. 5) Add Methi leaves and the green peas. Cook for 5 mins without covering and the bright green methi and green peas colour will remain. Sprinkle some chat masala and serve hot with chapatis or parathas.
The potatoes that we use helps the gravy to thicken. Although optional since the cashews are good enough. However, add a very small piece of potato and you should not get the taste in the gravy.
Posted Jan 15, 2008