Methi Matar Malai

From the local Dhaabas to The Five Star Hotels, this particular name is always available in the menu books.

Methi ( Fenugreek leaves)- the leafy veg available in winters and very much used by household women this season. I remember when three of us in the office opened our lunch boxes to see Aloo methi common in the tiffings and that's how the perception set in my mind - Methi means Aloo methi.

Oh the other hero of the menu Mr. Matar (Green Pea) - another winter veg, but never overshadowed by any other. Be it a juicy curry, a thick subzi, or a colourful rice pulao, Green pea has always beautifully taken the credits of the cuisine.

Today because my husband had bought a bulk of methi already chopped by the vendor, I had to finish them gradually before they perish due to moisture. I anyways was not gonna make Aloo methi thing again..and then I recalled this name that I had read many times and had tried twice, that turned out to have a rich and royal flavour- Methi Malai Mutter..uh..yeah Methi Matar Malai.

I religiously followed the recipe and it did take a good amount of my time. But if I was ready with a mouth melting flavour, toh kee fark painda hai? Everybody has his/her own verision and so do I

So... shall we start? Okay my sweethearts, here we go

Tip: Do not overfry the methi

       Do  not add much of spices

INGREDIENTS I USED

  Chopped fenugreek leaves - 2 1/2 Cups

  Cumin Seeds - 1/2 Tsp

  Chopped Onion - 1

  Large Tomatoes - 3 or Small Tomatoes - 5

  Boiled Green Peas - 1 Cup

  Milk - 1 Cup

  Sugar - A Pinch

  Salt to Taste

  Coriander Leaves for Garnish

TO BE GROUND INTO PASTE

  Onion - 1

  Green Chillies - 4 (Increase acc. to taste)

  Ginger Garlic Paste - 1 Tsp. OR 1" Ginger + 3 Cloves Garlic

  Cashewnuts - 2 Tbsp.

  (I used half cashews and half Musk melon seeds)

FOR MASALA (ROASTED LIGHTLY AND POWDERED

  Cinnamon (Dalchini) - 2 Small Sticks

  Cloves (Laung) - 4

  Black peppercorns (Kalimirch) - 4

  Cardamoms (Elaichi) - 2

  Cumin Seeds (Jeera) - 1 Tsp.

  I crushed them in Pestle Mortar

PROCEDURE

• Wash the fenugreek leaves and add 1/2 tsp. salt. And squeeze out the water

• Boil the tomatoes. Peel off and blend into a puree

• Heat 2 Tbsp. oil and add cumin seeds

• After they stop crackle add fenugreek leaves and cook for 3 minutes.Set aside

• Heat the remaining oil and fry your onions till golden brown

• Now add your paste and fry for 1 minute

• Add tomato puree and masala powder and stir again for 2 minutes

• Finally add the green peas, fenugreek leaves, milk, sugar and salt together. (Add water if it thickens more than your requirement. I didn't)

• Cook for 3-4 minutes

• Garnish with Coriander leaves and Serve Hot