Today's recipe is one that involves the slightly bitter fenugreek/methi leaves (vendhaya keerai) - I always bring home a bunch since it's easy to find fresh methi leaves quite often and they are usually used in this gravy or added with chapathi dough or adai. However today's gravy has a creamy component going on that makes this methi leaves and peas combination taste heavenly.... I used this recipe (with some modifications) and got mouthwatering results and it won over everyone in the family. I think the idea of cooking the onions in boiling water is an important step and ensures there is no raw taste of the onions without using too much oil/ghee.
METHI MATAR MALAI (Fenugreek Greens & Peas in Creamy Gravy)
Methi leaves - 1 bunch, leaves plucked and washed
Fresh/Frozen Peas - 1 cup
Onion - 1 small sized, peeled
Almonds - 6 to 7 (soaked in hot water)
Green Chillies - 5
Cloves - 2
Cardamom - 1
Coriander powder - half tsp
Salt - to taste
Milk - 1.5 cups
Oil - 2 tsp
Ghee - 1 tsp
1) Pierce the halved onion with cloves and drop in boiling water. Allow to cook for about 8 mins till soft. Drain from the water and remove the cloves
2) Grind this onion with green chillies and almond/cashew to a fine paste.
3) Heat oil/ghee in a pan, add cardamom and the ground paste and fry for about 5 to 7 mins. on medium flame.
4) Now add the methi leaves and allow to cool till wilted. Then add the peas, coriander powder and salt and cook for another 5 mins.
5) Add the milk and bring to a slow simmer until it thickens a bit. Serve hot with rotis.