Methi Malai Matar

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

January 12, 2010

A simple but wonderful dish using the fresh green, tender peas & the aromatic methi leaves. Both are widely available in winter here. I have added a dollop of fresh cream to the dish to give it that extra creaminess. Tastes wonderful with rotis or rice.

Ingredients

• matar (peas) - 2 cups, shelled
• methi (fenugreek) leaves - leaves plucked from 1 small bunch
• malai (fresh cream) - 1 tbsp
• onions - 2 medium, finely chopped
• tomatoes - 2 medium, made into puree in the mixer
• chilli powder - 1/2 tsp
• haldi (turmeric) powder - 1/4 tsp
• jeera - 1/2 tsp
• salt to taste
• oil - 2 tbsp

Method

1. Boil the peas with a little water in the pressure cooker. If the peas are tender, 2 whistles will do.
2. Heat the oil in the kadhai. Add the jeera & let it turn golden.
3. Add the chopped onions & fry for a few minutes until the edges start turning golden.
4. Now add the tomato puree & cook until the oil starts separating. ( about 7-8 minutes)
5. Add the haldi & chilli powder & fry for a couple of minutes.
6. Add the methi leaves & cook for 7-8 minutes until the leaves are cooked.
7. Add the boiled matar (with some of the water it was boiled in) & salt & bring it to boil again. Adjust the seasoning if necessary. Cook on low heat for 5-6 minutes.
8. Add the malai ( fresh cream) mix well & simmer for just a couple of minutes more .
9. Remove & serve piping hot…………..

Notes / Variations

You can use kasuri methi instead of the fresh one . It tastes just as good.

Source: chitti