Methi matar malaiTweet
Methi matar malai is a rich punjabi dish made from fenugreek leaves, green peas and fresh milk cream. It is best served with rotis and naans.
- Fenugreek (methi) leaves - 2 cups (finely chopped)
- Green peas - 1 cup
- Milk cream (malai) - 1/2 cup
- Cooking oil - 1 tablespoon
- Cumin seeds - 1/2 teaspoon
- Tomatoes - 2 (pureed)
- Garam masala - 1/2 teaspoon
- Salt to taste
- TO GRIND
- Onion - 1 (medium)
- Green chillies - 3
- Garlic cloves - 5
- Ginger - 1 inch small size (peeled)
- Cashewnuts - 2 tablespoons
- Poppy seeds (khus khus) - 1/2 teaspoon
HOW TO MAKE METHI MATAR MALAI RECIPE Wash the methi leaves thoroughly in running water. Chop them and add salt to it. Keep aside.
Grind onion, green chillies, garlic cloves, ginger, cashewnuts and poppy seeds with little water to make a soft paste. (ground masala)
Blanch the tomatoes and make a puree of it. (To blanch the tomatoes, immerse the tomatoes in boiling water for a minute. Then put them in cold water to stop the tomatoes from cooking any further. Peel off the skin and grind the tomatoes into a smooth paste which is the tomato puree)
Boil the peas with enough water. Strain and set aside.
Heat oil in a pan. Add cumin seeds and fry for half a minute. Add pureed tomatoes and cook for 2 to 3 minutes.
Add the ground masala and mix well. Cook for another 2 minutes on a low flame.
Add fenugreek leaves and boiled peas. Combine together and simmer for 7 to 8 minutes. Add garam masala and mix well.
Lastly add milk cream and cook for a minute.
Serve methi matar malai hot with rotis or naans.