How are you all ? Feels great to be back, sharing my recipes with you all.
I had made this yummy Methi Matar Malai some days ago for our lunch and it was so delicious! Methi (Fenugreek leaves) is filled with various medicinal properties . It is so important for us to include it in our daily diet. As the leaves are slightly bitter, adding milk (soya) and little sugar compliments the taste that even smaller children will like this dish.
The methi leaves are blanched and cooked along with the ground masala paste, milk and fresh green peas. In many restaurants, plenty of rich cream and butter is added to the dish which makes it too rich and heavy. I have used Soya Milk instead of cream as a healthier option and used just one tablespoon of oil. The green peas provides the much needed proteins. They are yummy as side dish to any Indian Flatbreads.
Methi Matar Malai :
Preparation time : 15 minutes
Cooking time: 30 minutes
Serves : 4
1 cup = 250 gms cup
2 cups fresh methi leaves /fenugreek leaves
1/2 cup fresh peas
200 gms soya milk
1 tablespoon oil
1 bay leaf
1/2 " piece cinnamon stick
1 star anise
2 green cardamom ( freshly powdered )
1/2 teaspoon sugar
1 teaspoon garam masala
salt to taste
For the ground masala:
2 garlic pods
1/2" fresh ginger
3 green chillies ( adjust according to your spice preference)
1. Blanch the methi leaves. To blanch, boil 3 cups of water and add the leaves with little salt. Let them cook for 7-9 minutes in low flame. Switch off.
Note: The cooking time may vary depending upon the variety of methi leaves available in your region/area. Also, you can boil the leaves in a pressure cooker with half cup of water and little salt for two whistles and then show the cooker under running tap water to stop the methi leaves from changing it's green colour. Be careful if you are new to cooking in a pressure cooker.
Tip: To retain the colour of the methi leaves, you can wash them in running water
2. Heat a wide pan with oil. Add the whole spices except cardamom.
3. When the whole spices starts to sizzle, add the ground masala paste and little salt.
4. Cook covered for 5 to 7 minutes in low flame.
5. Now add the fresh peas and 1/4 cup of water and let them simmer for 3-4 minutes.
Tip: Peas cooks very fast and so you need not boil them in advance.
6. Add the cooked methi leaves, and let them cook for another minute.
7. Add the freshly powdered cardamom, sugar and garam masala. Cook for one more minute.
8. Now add the soya milk
9. Once it comes to a boil, switch off.
Your delicious Methi Matar Malai is ready to be served along with your flat breads.
1. You can use fresh cream if you are not keen on soya milk.
2. You can use thick coconut milk or almond milk as other vegan options and they are equally delicious.
3. Adding sugar is optional and you can adjust the quantity according to your taste preference.
4. You can also use red chillies instead of green chillies while grinding the masala.
5. You can adjust the oil quantity according to your calorie requirements.
6. If you are not Vegan, you can use a teaspoon of ghee for additional taste.
You can also try other side dishes like Restaurant Style Mixed Vegetable Curry, Palak Paneer, Chettinadu Mulaikattiya Pasipayaru Kuzhambu.
Happy Cooking !