Recipe: Methi Malai Matar

I love Mughlai and North Indian gravies. I make them very often. And I go all the way cooking with my heavy clay pot and coal for that distinct flavour and aroma. Of course, I do not recommend it to anyone with clogged arteries. It’s too heavy. But, I’m me!  I am so accustomed to this style of cooking that I don’t need any recipe. This is the first time I’m attempting such a dish. I’ve never tasted or cooked this dish before. But, I can cook North Indian in my sleep 😉 and it turned out so yum. You’re in luck because I’m going to share the recipe with you. Here goes…

Ingredients:

  • 2 tbsp oil
  • 1 clove/laung
  • 2 cardamoms/elaichi
  • 2″ cinnamon stick
  • 2 big onions, chopped
  • 1″ ginger, smashed
  • 7 cloves of garlic, smashed/pounded in a mortar and pestle
  • 7 cashew nuts/nutty thickener of choice
  • 5 green chilies, chopped
  • 1 tsp garam masala
  • 1 tsp cumin/jeera powder
  • 1 tsp corriander powder
  • 1 huge bunch of methi {fenugreek leaves}
  • 1 cup green peas
  • 3 tbsp yoghurt
  • 6 tbsp cream
  • seasonings to taste

Method:

  • Heat a non stick and add the oil.
  • Then add the whole spices.{clove, cinnamon and elaichi}
  • Add the freshly pounded ginger and garlic. Fry a little and enjoy the aromas.
  • Add the chopped onions and chilies and fry till translucent.
  • Add the cashews.
  • Add the powdered spices and fry.
  • Add water and boil. Then add peas and cook well.
  • Cool and grind the masala in your mixer to a nice smooth and fine paste.
  • Add water as required and add to the boiling pot.
  • Add the methi .
  • Lastly, add beaten yoghurt and cream. Be careful not to overheat or the cream might split.
  • Adjust seasonings.
  • Give dhungar with a piece each of of coal and clove using ghee/butter.
  • You can omit the peas and add paneer or chicken to this dish and you have another variant – Methi Malai Paneer or Methi Malai Chicken. I prefer not to chop the methi to curtain the bitterness. If you clean and wash the leaves very well, there is no need to release the bitterness into the gravy. Let the leaves retain their individual flavour within the delicate gravy. It turned out so delicious.

I hope you enjoy cooking and eating/serving this dish.

-RUELHA 
www.ruelha.com 
© Copyright Protected. All Rights Reserved.

2 Comments

  1. Katrina Said my Butt&Legs Look Better Than Ever This Morning
    Yet i Should Lay Off All the Roast Beast Pig For A 6 Pack-HeHe

    So i’m Still Looking Dear Rue

    Yes Where’s The Pig

    or Other Roast Beast

    This is What They

    Call An Extreme

    Health Dish For
    Folks With Clogged
    Arteries Where i Live

    Every Sunday After Church
    Sacrificing Baby-Back Ribs

    Half-A-Rack Dirt Cheap to

    Perhaps Even Save a 6-Pack Before

    i Go 6 Feet Under And More Above With SMiLEs…

    Anyway The Only Theme Song i Have to Dance is

    Where

    is the

    Roast Beast!
    i Don’t Have Big

    Canine Teeth The Second
    Biggest Still on the Dentist
    Chart For Nothing HAha

    Yet ‘Green Lettuce’, Spices, Cream And Stuff

    Of Course Everything You Do is Delicious Dear Rue…

    Similar Refrain

    i Sing to

    Katrina

    While STUFFING
    MY ROAST BEAST FACE…

    AND IT’S ALMOST TURKEY
    DAY WITH EVEN MORE STUFFING TOO

    As Always Thanks Giving For GivinG iT ALL!…

    God Yes Let’s Face it In Some Ways We aRE ALL Nature

    Consuming Itself Whole A Wise Snake Swallowing ItS Own Real Tale..:)

    Like

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