Thursday, March 31, 2011

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
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.

p.s. I'm not sure what's wrong with blogger but it's skewing up my formatting inspite of me trying to correct it several times.

19 comments:

  1. Yummy and delicious recipe.. Looks so perfect dear.. nice and neat clicks !!
    Indian Cuisine

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  2. Great looking creamy and delicious methi matar malai...would love with some rotis..

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  3. We finally have after two weeks a very hot days here! MMM looks creamy and delicious!

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  4. My all time favorite.... Last night only made it for dinner with rotis.... YUM!

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  5. i have tasted this in a restaurent,but wanted to try this at home for a long time.You made it so creamy and perfect

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  6. I 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 :)

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  7. Lovely one Laav....looks creamy. bookmarked!

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  8. Yummmmyyyyyy methi matar malai...looks great!!!

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  9. Creamy and delicious curry....

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  10. I can't wait for spring too.. This is my favorite Methi recipe.. Looks tempting..

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  11. Love the simplicity of this recipe and the curry looks fantastic !

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  12. I make this all the time... with paneer when I'm out of peas :-)

    http://chefatwork.blogspot.com/2008/05/methi-mutter-malai.html
    http://chefatwork.blogspot.com/2009/02/paneer-methi-malai.html

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  13. its been so long since I made it! looks so rich!

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  14. Curry looks delicious! Will try it soon and let u know!

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  15. Tried this recipe.came out good! the only thing gone wrong was the number of almonds! have to reduce it next time!
    Thanks!

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  16. Hi- this sounds yummy. I will try it tonight. Why do you boil the onions? How does it help as opposed to frying?

    Many thanks
    Jyotsna

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  17. Hi Jyotsna,
    The 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 :)

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