Methi Malai Mattar

I had bought 2 bunches of Methi leaves this week. And got rid of doing the routine recipes I was preparing all this while. I also had some left over whipping cream which I had used for frosting. I have been quite reluctant to try some high calorie food these days. But, it is that we always want change in our food. And I'm such a person who look for change on day to day basis. I get bored with the routine recipes easily. The most difficult part is choosing the recipe rather cooking. Sometimes I would say, I do not like to make the same dish with the same recipe, but opt to try for a different version of it. As long as Sundar doesn't insist on the same recipe, I change it every time.

There was too much reflection in the picture, and since it was rich and creamy it reflected more of the light. The gravy was more greeny and healthy (if you add less cream). ;)

Malai along with Methi makes it all the more creamy with the flavor of spices and peas to it makes it all the more delicious that you will forget of your diet restrictions. I always plan to be on diet but forget in a day or two, and end up preparing a very high calorie food.



Methi Malai Mattar
(Print this Recipe)

You need:

1 Cup - loosely packed Fresh Methi/fenugreek leaves, discard the hard stems (½ C if you are using frozen variety)
1 Cup - fresh or frozen peas
1/2 Cup - evaporated milk/almond milk/full fat milk or ½ C heavy cream
2 medium potato, boiled, peeled and cubed in 1 inch
salt and turmeric powder – to taste
2 Tbsp heavy cream
oil – Tbsp
 
Masala paste:

1 small onion
1 inch ginger
4 green chilies, Indian, Thai or any hot variety (please adjust as per your heat tolerance level)
2 cloves
1 inch cinnamon stick
1 tsp cumin powder
10 cashews soaked in hot water, and ground to a smooth paste

Grind all masala ingredients into smooth paste except cashew. Grind cashew separately.

If you’re using frozen methi and peas, thaw methi leaves in enough water and simmer for 5 minutes until all chunks are apart. Drain in colander. Soak peas in hot water and keep aside until needed.

Heat oil in a wide skillet. Add and saute the masala paste for 7-8 minutes on medium heat until the raw smell of onion is gone and the paste is turned somewhat pinkish.

Now add cubed potato, methi and peas. Season with salt and turmeric. Saute for 5 minutes more. To this add the ground cashew paste and saute for a while. Now add the remaining milk of your choice or heavy cream. Adjust the consistency. Cover partially with lid and cook about 10-12 minutes on slow-medium fire. You’ll see your sauce is getting thicken and peas and potatoes are tender now. Remove from the fire and serve with naan, roti or chapatti. Add a dollop (2 tbsp) of heavy cream before serving.

Note: You can find fresh or frozen Methi leaves in any Indian grocery store. Check out the freezer section for frozen variety.

If you want to substitute with any other greens, go ahead. But, the methi has a subtle flavour that adds a beautiful taste to this dish.