Methi Matar Malai

May 3rd 2010

This is a really great side dish that goes extremely well with 'phulkas' or piping hot rotis. Quite easy to make and the end result is as good or even better than what you get in a good restaurant. The trick to this dish is to cleanse the methi (fenugreek) leaves well and to use only the leaves and not too much of the stalk. That is the laborious part. Anyway, here is the recipe.

Difficulty level : Easy - Medium

Time:  30 - 35 min

Ingredients

• 1 cup frozen and thawed green peas
• 1/2 cup cream or half and half [increase or decrease to alter gravy]
• 1 bunch fresh methi leaves chopped  (stalk removed)
• 3 tbsp. ghee or butter
• salt to taste
• 1/2 tsp. cumin seeds
• 1 pinch asafoetida

Powder together

• 1 cardamom
• 2-3 cloves
• 1/2" stick cinnamon

Grind to a paste

• 1 medium onion
• 1 tbsp. khuskhus (poppy seeds)
• 1-1/2 tbsp. cashewnuts
• 1 tbsp. curds
• 1 tsp. sugar
• 2-3 green chillies
• 1/2" ginger

Method de Preparation

1. Immerse methi in salted hot water for 5 minutes.
2. Drain and wash well in colander under running water. Remove as much water as possible. Keep aside. 
3. Beat malai till smooth. If using half and half or whipping cream, do nothing :) 
4. Heat ghee, add cumin seeds and asafoetida.
5. Add  ground paste and stir fry till raw smell of the onion goes. You can taste it and the bitter taste will no longer be there.
6. Add powdered spices.
7. Stir, and add thawed peas, methi leaves and cream.
8. Add salt and boil for 2-3 minutes or till gravy thickens.
9. If the gravy feels thin, add a pinch of flour and stir ( has never happened to me so far), if too thick, add a few tbsp. of milk ( has happened few times).
10. Serve hot with rotis.

Chef's Tip:   Make it it the day or at the most within a couple of days you get fresh methi leaves (fenugreek) from the store. Don't let it sit in the refrigerator.

Source:  Saroj Kering