methi matar malai {fenugreek & peas}

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Flavourful fenugreek leaves sautéed in Indian spices and simmered in rich gravy !

This is the first dish that comes to my mind when I see a fresh bunch of fenugreek leaves !! It’s so flavourful and the little bitterness adds to the overall taste. I guess there are different recipes to the same but this is the way I usually make sin the cream and substitute milk . Cream is something I use when there are guests over and milk is a great substitute as well. The recipe calls for cashew nuts soaked in water which give the gravy a creamy texture but I have made use of almonds which work equally good . Green chillies can be finely chopped and added during sautéing of the dish and is optional . It is worthwhile to try in once to see what it tastes likes.

The recipe is so simple that it comes together in 30 minutes .It goes well with chapati or roti and can take your cooking to the next level.

 

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Ingredients
Serves 4-5

3 cups Methi/Fenugreek leaves, chopped
1 cup Peas ,frozen or fresh {boiled}
1/4 th cup cream
1/2 cup water
1 teaspoon sugar
​salt to taste

To be ground into Paste
2 medium tomatoes , roughly chopped
2 tablespoons Cashes nuts / almonds soaked in water for at least 30 mins
1 inch Fresh Ginger
1 Garlic pod (optional)
2-3 Green chillies (optimal , finely chopped)

Dry Roast and Powdered
2 inches cinnamon
3 cloves
2 cardamom
4-5 black peppercorns

 

Method

  • ​Using the dry powder ingredients, pulse the spices into slightly coarse powder and keep aside.
  • Use the ingredients to make a paste and grind until smooth.
  • In a pan, add little oil and add the chopped fenugreek leaves.
  • Fry for a minute until the leaves are wilted and shrink.
  • This removes the bitter taste of the leaves.
  • Now add peas and mix both together.
  • Remove them on to a plate.
  • In the same pan , heat oil and add cumin seeds.
  • As they start to crackle add turmeric and red chilli powder.
  • Add the dry ground spices and the puréed tomatoes.
  • Fry until the paste oozes oil .
  • Now add the fried fenugreek leaves and peas and combine .
  • Add little water to adjust the consistency and salt to taste.
  • Now it’s time to add cream and bring the gravy to a boil.
  • Add a teaspoon of sugar and mix.
  • Serve hot with roti/ chapati.

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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