Methi Matar Malai

Living in the United States has taught me several things in life. One of the things that I learnt was to cook my own Indian food that I grew up eating but cannot find it locally in Minneapolis, even at the best Indian restaurants. Just the other day I picked up a fresh green bunch of Methi (fenugreek) from our local Indian store, the intention was to make yummy parathas for the kids. But eventually it turned out to be a “chef’s choice day” on my daily menu board and the chef’s craving overruled everything else. So the next experiment in Kucurry kitchen was one of my favorite vegetable dishes, Methi matar malai (literally means “fenugreek peas cream”) which is easily available at any decent Indian restaurant in Mumbai. I knew that there could be an elaborate recipe for this one, but as always I tried to simplify it and it turned out just as I wanted it to be. Try it for yourself you will not regret it!

Methi Matar Malai:

Ingredients:

1 Bunch fresh methi leaves (de stemmed fenugreek leaves)
½ Cup sweet green peas
1 medium Tomato or 1 Tsp. concentrated Hunts Tomato Paste.
¾th cup Whole milk or cream.
1 small onion
3-4 medium garlic cloves
2-3 Serrano peppers
3 Tsp. oil
4 whole pepper corns
1 cardamom
1 Clove
Small cinnamon stick
Cumin Seeds
Poppy seeds (khas khas) – Optional
Turmeric powder
Salt

Method:
• Chop the tomato and grind into a smooth paste. If you are using tomato paste, mix paste with 1 Tbp water and keep aside.
• Grind chopped onion, serrano peppers and garlic in a smooth paste. Add water only if needed.
• Heat 1 Tsp. oil in a shallow pan, add cumin seeds and poppy seeds. Add the chopped fenugreek after poppy seeds start changing color. Cook till methi is softened and partially cooked. Keep aside.
• Heat the remaining oil in a pan. Add clove, cardamom, cinnamon, turmeric powder and pepper corns. Cook for a couple minutes. Add the onion, garlic, pepper paste. Cook on medium flame for 5-10 minutes. Then add the tomato paste and green peas. Cook on low flame for 5 minutes.
• Add the methi and cook for another 5 minutes. Add the milk/cream once the sauce begins to boil. Lower the heat, add salt to taste and simmer for 10 minutes or till you think it is ready to go.

Serve with roti, chapatti, naan or any other Indian bread.
Eat to your heart’s content!
-Sheetal