Methi Matar Malai Recipe

So, there are these random days when I crave vegetarian food. Like intensely crave veg food. It gets on my mind and I ย can’t think of anything else, until I have eaten. Now, those days are really rare. Like once in a year kind of rare! ๐Ÿ˜€ However, when that does happen, you get me spending some time in the kitchen, cooking vegetarian food, and taking a lot of pictures until I have the right shot! So, this past week, a lot of methi matar malai happened. My first attempt at cooking this! ๐Ÿ™‚

Methi Matar Malai

Methi Matar Malai

Drooling? Well, that’s good. Read on.

So, now for ingredients. It is a simple recipe with easy to find ingredients in the desi store cupboard. Not convinced? Well, read on. And trust me. ๐Ÿ™‚

Serves: 4

  • 2 cups of chopped Methi Leaves (Fenugreek leaves)
  • 1 cup peeled and boiled peas (matar)
  • 1 cup fresh cream (I used Amul)
  • 2 tbsp oil
  • 1/2 cup water
  • Salt (To taste)
  • Sugar (optional)

And to make the base we need the following:

  • 1 medium sized onion
  • 1-2 green chillies
  • 3-4 cloves of garlic
  • 1 inch ginger, chopped
  • 1/2 cup cashews
  • 1 tbsp jeera (cumin seeds)
Methi Malai Matar Paste

Methi Malai Matar Paste

 

And that’s about it. Told you, it is mega easy to source the ingredients. ๐Ÿ™‚

Now for the whole abracadabra process! ๐Ÿ˜€

  • Put all the ingredients for the paste in a mixer and grind until it forms a nice even paste. Add a little water, if needed
  • In a pan, heat the oil and add the paste and stir for 8-9 minutes, until it gives off a nice happy fragrance (your mouth will start watering, and that is the easiest sign! ๐Ÿ˜€ )ย Keep stirring continuously, else it will burn. Also, if needed you can add a little water to the mix
  • Once, the paste is done, mix the methi leaves and add the water to the paste and stir well. The paste will coat the leaves and cook through for the next 10-12 minutes. If it gets too dry, add a little more water to the mix and simmer
  • Add the peas and the cream and simmer for 5-6 minutes on a low flame (Makes sure the flame is low, else the cream will split)
  • Add the sugar and the salt and mix well.

Tadaaaaaaa! Done!

Methi Malai Matar

Methi Malai Matar

Serve with steamed rice, or hot parathas. I love the name – Methi malai matar. It is kind of a tongue twister if you actually think about it! ๐Ÿ˜€

Cooking Level: Not afraid of fire. And a little hard work. And washing some dishes. =D

Now, when do you make this:

  • When you are obviously craving veg food (Like, duh!!)
  • When you want to put some effort and make a slightly fancy, but vegetarianย dish ๐Ÿ™‚
  • When you want to pamper your mom and dad
  • When you want to eat the whole damned thing on a Saturday (Or a Tuesday or Thursday or whichever day is a veg day)
  • When you want some happy, comfort food ๐Ÿ™‚

Chef’s Tip:

  • Make sure you give the methi sufficient time to cook, else it leave a bitter aftertaste in your mouth, even with all the cream!
  • Also, if you don’t have or like or are allergic to cashew nuts, you can chuck them out. Just that, then you need to add some sugar to balance the dish.
  • You can also chuck the cashew nuts if you are on a diet, though all the cream just kind of takes the healthiness out of it! Instead, eat this guilt free on your cheat day!ย ๐Ÿ˜€

Well, it is almost a year that the blog has been up! And we have something special coming your way. And we just wanted to say a big thank you for all the love and support that you guys have thrown our way. It is humbling and it keeps us going. ๐Ÿ™‚

I was asked, what do you want to be when you grow up? As a kid I answered that I wanted to be a good person. It was only recently that I realized that all I want to do, is eat good food. And make good food, since; for me, and I quote George Bernard Shaw - "There is no love sincerer, than the love of food."

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Posted in Lunch, Recipes