Saturday, July 27, 2013

Methi Malai Matar.

Today i'll take you the gastronomic journey of Punjab with Mouth watering, aromatic and delicious Punjabi delicacy. Methi Malai Matar is a typical dish which Punjabis make for their parties and very popular in dabhas. I absolutely love this dish! It reminds me of fresh methi that used to grow by my mom as methi was not very easily available in those days in mangalore! The aroma of this dish makes me nostalgic and homesick!! I enjoy it with with fresh rotis or pulkas.
Ingredients for the main dish
  • 2 cups Fresh Green Peas
  • 2 bunches Methi/Fenugreek leaves
  • 1 onion chopped
  • 1Tomato,pureed
  • 1 tsp cumin
  • 2 tbsp Butter
  • 2-3 tsp Ghee or oil
  • 1 tsp Crushed Dry fenugreek leaves/kasoori methi
  • 1/2 tsp Red chilly powder
  • 1 cup Milk
  • 2tbsp Fresh cream
  • 1/4tsp Turmeric powder
For masala paste:
  • 1 onion
  • 3 Green chillies
  • 6-7 Cashew nuts
  • 1 tsp Coriander seeds
  • 1 tsp Poppy seeds/Khus khus
  • 5-6 Cloves/lavang
  • 2 ( 1 inch) Cinnamon/dalchini
  • 10 Pepper corns
  • 4-5 Cardamoms
  • 1 tsp Cumin/jeera
  • 2 tbsp Thick curd
  • 2 tsp Ginger chopped
  • 10 Garlic cloves
Cooking Directions
  1. Wash and clean Fenugreek leaves and drain it well.
  2. Roast cloves,cinnamon,Pepper corns,jeera,coriander and cardamom for 2-3 minutes till it changes to light brown colour and keep aside.
  3. Grind roasted ingredients along with cashew nut,onion,poppy seed and green chillies,ginger and garlic using curd to smooth paste.
  4. In a shallow pan or kadai, heat ghee and butter,over medium heat. Add jeera. When it crackles, add onion and haldi and saute till the onion changes to light brown colour. Add in methi leaves and saute for 5-6 minutes on high flame till all the water evaporates,now add peas and saute for 2-3 minutes.
  5. Add in chilly powder,salt and ground masala paste and mix it well.
  6. Add Tomato puree and 1 cup water to the above, cover with a lid and let it simmer for 10 mins.
  7. Lastly add milk ,cream and kasoori methi and give it a nice mix.Cook again for 5-6 minutes on low flame till the gravy is semi dry ( you can add more milk if the gravy is too thick) and oil comes on top.
  8. You can serve it with jeera./Ghee rice or rotis.

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