METHI-MATAR MALAI SABZI/ INDIAN SABZI WITH FENUGREEK LEAVES AND GREEN PEAS/ मेथी मटर मलाई
Methi-Matar-Malai sabzi truly defines the winter season in India. The availability of fresh greens in the season drives you to the kitchen to cook such delicious dishes and this sabzi is one of them. Methi or fenugreek leaves along with peas balance the taste of the dish. Being a little bitter the fenugreek leaves go very well with the sweetness of peas and the fresh cream or malai(milk fat). All these ingredients together balance the flavors and help this dish to get a sweet note. Not only this, but the cream makes it very luscious and delicious as well!
This sabzi is super easy to cook with the main ingredient the peas or matar. The masala or thick gravy is cooked first with a base of onion and tomatoes. Both peas and fenugreek leaves are added after the onion-tomato masala is roasted. An addition of cream makes it rich and very relevant for party meals. This mildly spiced sabzi goes well with roti, parathas, or tandoori roti.
Prep Time – 10 minutes
Cook time 20 minutes
Course – Main
Cuisine – North India
Author – Bharti Dhawan
□ INGREDIENTS REQUIRED
▪︎ Fresh methi(fenugreek) leaves – 1bowl/150 gms (washed and chopped)
▪︎ Green peas(matar) – 1 cups (150 gms)
▪︎ Onion paste from- 1 large or two medium-sized
▪︎ Tomato puree from – 1 large or 2 medium
▪︎ Ginger-chilly-garlic paste – 1 tsp each
▪︎ Fresh malai(cream) – 1/2 cup (beaten)
▪︎ Cashew nuts/ Kaju – 5-6 nos
▪︎ Cumin/jeera – 1 tsp
▪︎ Salt – to taste
▪︎ Red chilly powder – 1 tsp
▪︎ Turmeric (haldi) powder – 1/2 tsp
▪︎ Coriander (dhania) powder – 1 tsp
▪︎ Garam masala powder – 1/4 tsp
▪︎ Oil/ghee – 2 tsp
▪︎ Water for gravy – 1 cup or as required
□ PROCEDURE
▪︎ Heat oil/ghee in a pan and add cumin/jeera. Allow the jeera to crackle and add tez patta and whole red chili. Roast the spices for a few seconds
▪︎ Next, add onion paste and bhunow(roast) by stirring constantly until it becomes golden. Add Ginger-chilly-garlic paste and roast for a while
▪︎ Next, add all the powdered spices like haldi, red chilly powder, and coriander powder and roast them for a few seconds
▪︎ Now add tomato purée and roast the masala until the oil is separated
▪︎ Next, add washed methi leaves and cook for 2-3 minutes with the onion tomato masala * Methi leaves will reduce after cooking for a minute
▪︎ Next, add matar/green peas and bhunow for a minute with the methi and onion-tomato masala
▪︎ Now add beaten malai and combine well withother ingredients(Avoid boiling for long otherwise the malai will leave the ghee, spoiling the texture of the sabzi)
▪︎ Now, add water and give the dish a few boils by covering it with a lid. Cook until matar gets softened
▪︎ Finally, add fried cashews, salt, and a pinch of garam masala and combine well * You can taste the sabzi to check the salt
▪︎ Now, cover the sabzi with a lid so that the peas get soft and cook well and all the flavors come together
▪︎ Tasty methi matar malai ki sabzi is ready. Serve this with roti or parantha In the main course
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