April 08, 2009
Methi Matar Malai
For the last few weeks, I have been picking up fresh methi leaves from the Indian store. The only ways I have had methi before is in methi saag or methi paratha. But, I wanted to try something new. So I searched around for methi recipes and came across Sanjeev Kapoor's Methi Matar Malai.
I tried it with some changes, and have been hooked ever since. The slight bitterness of methi leaves is complemented perfectly with the natural sweetness of peas. I omitted out garlic and amchur powder while replacing cream with some non fat yogurt. I loved how it turned out - mild, flavorful - and have made it a few times now.
(adapted from Sanjeev Kapoor's Methi Matar Malai)
1 pack fresh methi leaves
1/2 pack frozen peas
1 medium onion - chopped
1 tspoon ginger - grated
1/2 tspoon red chilli powder
1/4 tspoon turmeric powder
1/2 tspoon cinnamon powder
1/2 coriander powder
1/2 tspoon cumin seeds
3 tbspoon yogurt - whipped
1 tbspoon oil
Salt to taste
Clean and chop the metho leaves coarsely. Heat oil in a pan temper with cumin seeds. Then add the chopped onions and saute till they turn soft and translucent. Then add grated ginger and saute for a minute Then add in the methis leaves and let it cook with closed lid for 3-4 minutes.
Then add the peas, chilli powder and salt and let it cook together for 3-4 minutes. Then add the cinnamon powder and mix well.
Reduce the heat to low, and add the yogurt, stirring it well. Let it cook for 1-2 minutes and then take it off the heat.
Serve warm with some naan, roti or chapati.