20 November, 2012

Methi Matar Malai

(Fenugreek leaves and green peas cooked with fresh cream and freshly ground spices)
Methi Matar Malai is a simple yet elegant dish that can be easily prepared in your kitchen. The only key to making perfect Methi Matar Malai is to use freshly ground whole spices and fresh cream. And there you go !! 
Methi (Fenugreek leaves) : 2 cups
Matar (Green Peas): ½ cup
Fresh cream: 3 tablespoon
Ginger-garlic paste: ½ tablespoon
Freshly ground Garam Masala: ¼ tablespoon
Cashews paste: 2 tablespoon
Onion: 1 small
Salt: to taste
Coriander powder: ¼ tablespoon
Cumin powder: ¼ tablespoon
Water: 1 cup
Oil: 3 tablespoon

First, wash your methi leaves and chop them finely. If you are using fresh peas, boil them for 4-5 minutes so it becomes a little tender. To make garam masala, dry grind 5 pepper corns,1 black cardamom,1 green cardamom, 1 clove and 1 small piece of cinnamon (approx 1/2 inch).
Take oil in a deep pan. Add chopped onion and sauté it till golden brown. Add ginger garlic paste along with cashews paste. Stir it for 2 minutes. Add coriander powder, cumin powder and freshly ground garam masala. Add salt to taste.
Add chopped mehti leaves and green peas. Stir it so the masala gets coated with the vegetables.Let it cook for 2-3 minutes. Add fresh cream. Mix it well. Add a cup of water and bring it to boil.
Your Methi matar malai is ready to eat. Serve it hot with roti/paratha of your choice.

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