Methi Matar Malai translates to “Fenugreek leaves -Peas – cream” gravy. During the onset of summer comes in abundance. It has a slight bitter taste but so good and healthy. Unfortunately in this part of the world it is not easy to find this, hence I have substituted it with Kasuri mere – dried fenugreek leaves. These definitely has a lovely aroma and flavour and can turn any gravy into a hit when added.
Need –
- Frozen or fresh peas – 1 cup
- Fresh methi leaves – 1 bunch or Kasuri methi – handful
- Malai or Cream – 3 tbsp or substitute with curd
- Cashewnuts – 10 – soaked
- Khus Khus or poppy seeds – 2 tsp (replace with sesame seeds)
- Onion – 1
- White pepper – 4 tsp
- Ginger – 1 inch
- Garlic – 2 pods
- Cardamon – 1 pod
- Oil
- Garam masala – 1 tsp
- Milk – 1/4 cup
- Salt
- Kalonji – 1 tsp
Process –
- In a pan take little oil and sauce cashews , onion , ginger garlic , cardamon, and sesame seeds till it become translucent and aromatic. Cool and grind
- Take oil and temper kalonji. Add the cleaned and chopped methi leaves if using and the peas. Cook till soft. Add half of the kauri methi if using that. Crush them between the palms. Now add the ground mix and cook till oil separates.
- Now add the milk , salt , white pepper powder and garam masala. Add the cream and switch off when a boil occurs.
- Serve with roti and Thecha – a mix of sautéed green chilli + garlic + peanuts + salt + coriander leaves.
TamarindtoAmchur 