Methi Matar Malai…
I love the combination of methi(fenugreek leaves) and matar(Peas). The bitterness of the methi is beautifully complemented by the sweetness of the matar. I am a sucker for any recipe that includes both the ingredients and I have found that it is loved by everyone else too.
The Malai is of course Cream which makes this dish wonderfully rich. Ground up cashewnuts and a dollop of butter doesnt hurt too.
I make this dish with kasuri methi which gives it a wonderful aroma. The recipe below is with kasuri methi. If you plan on using fresh methi leaves, double the methi and sugar quantity. Also, add a pinch of kasuri methi for that aroma.
So , Here you go.
Kasuri Methi Leaves 1/2 cup
Matar 1/2 cup
Onion 1 medium size
Garlic 2 pods
Ginger 1″ piece
Green Chillies 2 or 3
Yogurt 2 tbsp
Cashewnuts, soaked in water and ground to a paste.
Cream 2 tbsp
Butter 1 tbsp
Salt and Pepper , Sugar,Garam Masala to taste
Grind together onion, garlic, ginger and green chillies in a blender. Heat oil in a pan. Add the onion paste and saute for minute. Remove from flame, add yogurt. Put on the flame again and saute till the water from the yogurt dries out.Add Kasuri Methi, Matar, Salt, Pepper, Sugar and a cup of water. Cover and cook till the matar has cooked through. Add Cashewnut Paste, Garam Masala, Butter and bring to a boil. Remove from flame and stir in Cream. Serve with hot piping rotis.