Pages

Tuesday, January 10, 2012

Methi Matar Malai

The fenugreek and peas curry made in the gravy of rich cream tastes absolutely wonderful with chapati or jeera rice.

Ingredients:

  • Fenugreek Leaves ( Methi ) - 2 cups
  • Peas ( Matar ) - 1 cup
  • Onion - 1 small
  • Mustard Seeds - 1/4 tsp
  • Cumin Seeds - 1/4 tsp
  • Curd - 3/4 cup
  • Ginger Garlic Paste - 1 tsp
  • Coriander Powder - 1 tsp
  • Cumin Powder - 1 tsp
  • Red Chili Powder - to taste
  • Amchoor Powder - 1/2 tsp
  • Turmeric Powder - 2 pinches
  • Cream - 1/2 cup
  • Salt - to taste
  • Oil - 2 tbsp

Directions
  • Heat oil in a pan, splutter mustard seeds and cumin seeds.
  • Add finely chopped onions and saute till translucent.
  • Add ginger garlic paste and saute for another minute.
  • In a small bowl, beat the curd and add  coriander powder, cumin powder, amchoor, turmeric, red chili powder and mix well.
  • Add this curd and masala paste to the pan along with salt.
  • Add chopped methi leaves and peas.
  • Cook covered on medium heat till methi and peas are done. I use frozen peas so it cooks faster.
  • Add cream and cook for another couple of minutes. Adjust salt and turn off the heat.
  • Serve with chapati or jeera rice.

No comments:

Post a Comment