Methi Matar Malai is a great combination of all good things. Methi (fenugreek) leaves are flavourful and also have a host of health benefits like reducing cholesterol and risk of cardiovascular diseases and is even beneficial for people suffering from Diabetes. These leaves are well complemented with matar (green peas) and malai (cream) and the outcome is a rich culinary treat to indulge in, on chilly winter evenings.
What you would need:
- Methi (fenugreek leaves) – 1.5 cups
- Matar (green peas) – 1 cup
- Heavy cream – ½ cup
- Oil – 2 tablespoons
- Cinnamon stick
- 1 medium onion roughly chopped
- Cloves – 2
- Cardamoms – 2
- Black Peppercorns – 2
- Green chilli finely chopped – 1
- Ginger, 1 inch chopped
- Garlic cloves chopped – 2
- Cashew nuts – 2 tablespoons
- Cumin seeds – ½ teaspoon
- Garam Masala – 1 teaspoon
- Coriainder leaves – 2 tablepoons
- Salt, to taste
Matar Methi Malai is a winter wonder! Pluck the methi leaves and separate them from the stems, wash them properly. Add little salt to the leaves and after 10 minutes, squeeze the water from the leaves and chop them and keep. Boil the green peas and set aside.
Heat oil in a pan on medium heat, and add cinnamon stick, cloves, cardamoms and black peppercorns. Saute for a minute. Add ginger, garlic and green chillies and saute again for 30 seconds. Add the chopped onions and cook till they are transluscent. Wait for a few minutes for it to cool down and move it to a blender. Add cashew nuts and grind into a paste. Set the onion paste aside.
Heat some oil in the same pan and add cumin seeds. Once they sizzle, add the onion paste to it and cook. Add salt and garam masala. Cook for a minute and then add the matar and methi leaves. Mix it well and cook for two minutes. Add little water here and then pour the heavy cream. Cover the pan and let it simmer for about 5 mins. You can now turn off the stove and garnish with some coriander leaves. The aromatic Methi Matar Malai is now ready to serve with some hot parathas or rice.