METHI MALAI MATAR

Hi All, so I came across this recipe from a popular chef who had posted it in his video. It was tempting and I got in the mood when I finally had all the ingredients to make it. It turned out good. So here it is.

METHI MALAI MATAR 

INGREDIENTS

METHI LEAVES ( Fenugreek leaves): 1 cup blanched
MATAR ( Peas): 1/2 CUP blanched
MALAI ( Fresh Cream) (Half n Half): 1/4th cup
Cashew nuts : 1 tbsp 8-10
Onion: 1 big or 2 medium
Bay leaf: 2 medium
Cinnamon stick: 1 medium
Jeera: 1 tsp
Black Peppercorns: 2-3
Red chilli powder: 1/2 tsp
Turmeric powder: 1 pinch
Ginger chopped: 1 tsp
Garlic chopped: 1 tsp
Salt as required
Butter/Ghee: 1 tbsp
Garam Masala: 1/2 tsp
Coriander Dhania powder: 1/2 tsp
Water for blanching and boiling

Methi Malai Matar

MAKING

First, in boiling water, blanch the Methi Leaves, drain all the water and set it aside. Similarly, blanch the Peas and set aside. Now take a pan, add 2 cups of water, add chopped onions, cashews, bay leaf, cinnamon stick and boil the same for about 25 minutes. The Onion would have turned soft white at the end the cashews would have become soft as well. Drain all the water away. Remove the Bay leaf and the Cinnamon stick as we need only the flavour of it. Grind the Onion mix with chopped ginger garlic with a little bit of water, into a fine paste. Keep aside.

Now take the same pan, add butter/ghee, add tsp of Jeera, a pinch of turmeric, red chilli powder, Dhania-Jeera powder and saute it. Now add the onion paste, saute it in low flame for a few minutes until the raw smell of the onion goes away. Now add the blanched Methi leaves and Peas, add some water and allow all this to cook with required salt and Garam Masala. Once the gravy is thick and cooked, switch off the gas and add some fresh cream. 

Delicious Methi Malai Mutter is ready. Serve it hot with Roti's or Chapathi's or Naan or Paratha's.

TIPS/VARIATIONS

1:You could also add some cardamom pods when boiling onion. 
2:You could also add some yoghurt and reduce the quantity of cream accordingly.
3:Instead of Cashews, you could add slivered almonds. 
4:This gravy has a very subtle taste to it. Very rich because of the usage of cashews and fresh cream. The methi leaves and peas add a dash of green to the white gravy.
5:Make sure you don't over blanch the peas or Methi leaves and drain the water away, we will not use the water in the gravy. 

PALAK-GAAJAR MASALA

Hi All,

Thank you all for the wonderful and encouraging response to my blog, really appreciate it. So, decided to make Chapathi's the other day and you know, its always a struggle to come up with different Side- dishes for it frequently. In an utter indecisive state, thought of making a side dish that I had seen on TV. This side dish comes from the state of Uttar Pradesh. The interesting thing about the dish is the making because its different and you will see that when you read the making instructions. So, here it goes. I have decided to name it

PALAK-GAAJAR MASALA

INGREDIENTS

ONIONS: 1
TOMATO PUREE : 1/2 CUP OR 1/2 TOMATO
PALAK/SPINACH : 1/2 CUP (BLANCHED)
CARROT: 1/2 CUP (BOILED)
PEAS: 1/2 CUP (BOILED)
BAY LEAF: 1
CARDAMOM : 2
DHANIA POWDER/CORIANDER POWDER: 1 TSP
RED CHILLI POWDER : 1 TSP
SALT AS REQUIRED
GHEE : 2 TBSP
FRESH CREAM : 2 TBSP



Palak-Gaajar Masala

MAKING

Firstly, Boil the Onions in water and grind into a nice paste. Also boil all the vegetables and keep them aside. Take a pan, add 2 tbsp Ghee, bay leaf, and cardamom.When its hot, add the onion paste and stir them until you see the oil separating and to take out the raw smell of the onions. Now, add some Chilli powder and Dhania powder and stir for a a few seconds before adding the tomato puree/tomato and again cook them until the oil separates from the pan. Add salt and  finally add the boiled/blanched vegetables and cook till the veggies have blended well with the rest of the gravy. Garnish it with fresh cream and serve hot with rotis/naan's. Trust me, its delicious.

VARIATIONS: You can also add vegetables like corn/beans if you want. You can blanch the spinach by cooking it in hot water and making it soft.Not too much as spinach cooks fast so just until it becomes soft. The dish would be milder and not so high on the spicy side. Do try it.