During winter season, when fresh methi leaves arrives in the markets, one can’t resist oneself eating “Methi Parantha”. From methi leaves you can make aloo methi, dal methi, muthiya(maharashtrian snack item) , theplas etc. One of the many Methi dishes my favourite is Methi Malai Matar. I have soo many memories from my childhood associated with Methi Malai Matar. In winters my mom used to cook Methi Malai Matar and chapatis. She used to make chapatis on Sigri ( a cooking stove used in olden days, the fuel is usually used is coal, cow dung etc.) All the family members of the house used to gather around the sigri and enjoy Methi Malai Matar.
Today, I tried making Methi Malai Matar using the recipe of my mom and it turn out to be very delicious, yummy , rich and creamy. So will be sharing the recipe with you all. Do try this , I am sure you will definitely like it.
Share your experience in the comments.
- 1 bunch of methi (fenugreek leaves) (chopped and boiled)
- 1 cup boiled or frozen peas
- 1/2 tsp cumin seeds
- 2 tbsp oil
- salt to taste
- 1 cup fresh cream or homemade cream ( you can also use milk instead of cream)
- 1-2 green chillies
- 10-12 cashewnuts
- half inch cinnamon stick
- 2 green cardamom
- 2-3 cloves
- 5-6 black peppecorns
- 1 tbsp ginger chopped
- 1tbsp garlic chopped
- a pinch of turmeric powder
- 1/2 tbsp garam masala
- 1/2tbsp kasuri methi
- In a pan boil onion and cashews for few minutes
- In a blender add boiled onion and cashewnuts, cardamom, cloves, peppercorns, cinnamon stick and blend it to a thick paste
- Heat oil in a pan add cumin seeds , add ginger and garlic and saute for 1 minute
- Add boiled and chopped methi leaves and saute for 2-3 minutes on low flame
- Add boiled peas and green chillies and cook for a minute
- Now strain the onion and cashewnut paste and add it to the methi mixture, cook it for 5-6 minutes until the gravy thickens or looses oil.
- Add the cream or milk and cook for 4-5 minutes
- Now add turmeric powder, salt, garam masala and kasuri methi and cook for a minute
- Serve hot with chapatis, paranthas.