Methi Malai Matar

methi-matar-malai

 

 

 

 

 

 

 

 

I have always wondered how methi in the methi mutter malai would taste and  was afraid of trying it. What if it would  be bitter. But I tried it  last week, as my mom made it for lunch she told me, that she tried it earlier also and  it is not bitter . I tasted it half heartedly but there was not even a pinch of bitter taste in the gravy infact it was on sweeter side may be  because of the butter, cream and milk we are using in the recipe . It is a perfect dish , if you have guests as it is rich, creamy and healthy. Even the kids would love it as it is not spicy.

 

Ingredients

 

  •  Green peas    2 cups
  • Fresh Methi leaves    1 cup
  • Cream      1/4 cup
  • Milk         1/2   cup
  • Garam masala 1/2  tsp
  • Butter     1 tbsp
  • Kasoori Methi    1/2  tsp
  • Salt to taste
  • Cumin Seeds   1 tsp

To  grind together

  • Onion   2
  • Green Chillies   2-3
  • Ginger   1 inch piece
  • Cashews    10-12

 

 

 Method

  • Wash methi leaves and separate the leaves from stem. Chop it roughly.
  • In a kadai, heat butter,  onion, green chilli, ginger. Fry until onions are transparent. Cool down and add cashews and place in the blender.
  • Grind it into a smooth paste. Heat kadai with remaining butter and add jeera.
  • Add the ground paste and fry well in medium heat.Cook until raw smell goes off with out changing the colour.
  • Add green peas and methi. Fry until peas gets cooked well.
  • Add turmeric, garam masala and salt. Fry for 2 minutes. Add milk and mix well. The flame should be medium and cook for 3-4 minutes. Do not boil in high flame.
  • Lastly add the cream and mix well. Let it be for 2 minutes in medium flame again. Switch off the flame and transfer to the serving bowl.

 

Tips

  • You can skip garam masala, kasoori methi. But it gives some flavour to the gravy.
  • After adding milk or cream never put the stove flame to high.
  • Cashews are important as binding agent for keeping the milk or cream from not curdling. So do not skip it.
  • Pinch of sugar can be added to retain the green colour of the peas while frying.
  • You can pre cook the peas too and then proceed with the preparation.
  • If you are using dried peas, soak overnight or for 12 hours and then pressure cook it for 2 – 3 whistles and then make this gravy.
  • If using fresh ones, cook it before proceeding.
  • Serve with roti or naan or any pulavs.
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