Methi Matar Malai
Just when I was rejoicing that spring was here early, the weather has taken a turn and we have cold, gray days again.... But atleast it's nice and bright till nearly 7pm - and that always boosts my spirits. I can't wait for the beautiful spring flowers...
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)
Ingredients:
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
Method:
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.
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)
Ingredients:
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
Method:
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.
Yummy and delicious recipe.. Looks so perfect dear.. nice and neat clicks !!
ReplyDeleteIndian Cuisine
Great looking creamy and delicious methi matar malai...would love with some rotis..
ReplyDeleteWe finally have after two weeks a very hot days here! MMM looks creamy and delicious!
ReplyDeleteMy all time favorite.... Last night only made it for dinner with rotis.... YUM!
ReplyDeleteLooks creamy and perfect...
ReplyDeletei have tasted this in a restaurent,but wanted to try this at home for a long time.You made it so creamy and perfect
ReplyDeleteI too wanter to try this ever since I saw in prema's cook book. Looks really yumm! Should be nice with roti and simple pulavs as well :)
ReplyDeleteLovely one Laav....looks creamy. bookmarked!
ReplyDeleteYummmmyyyyyy methi matar malai...looks great!!!
ReplyDeleteCreamy and delicious curry....
ReplyDeletecreamy and delicious...
ReplyDeleteI can't wait for spring too.. This is my favorite Methi recipe.. Looks tempting..
ReplyDeleteLove the simplicity of this recipe and the curry looks fantastic !
ReplyDeleteI make this all the time... with paneer when I'm out of peas :-)
ReplyDeletehttp://chefatwork.blogspot.com/2008/05/methi-mutter-malai.html
http://chefatwork.blogspot.com/2009/02/paneer-methi-malai.html
its been so long since I made it! looks so rich!
ReplyDeleteCurry looks delicious! Will try it soon and let u know!
ReplyDeleteTried this recipe.came out good! the only thing gone wrong was the number of almonds! have to reduce it next time!
ReplyDeleteThanks!
Hi- this sounds yummy. I will try it tonight. Why do you boil the onions? How does it help as opposed to frying?
ReplyDeleteMany thanks
Jyotsna
Hi Jyotsna,
ReplyDeleteThe onions are boiled to get rid of the raw taste and ensures that the gravy stays a lighter colour as opposed to frying them (which may result in a darker gravy). Let me know how it turned out :)