Saturday, December 8, 2012

Methi matar malai / fenugreek peas masala

  This was the famous Punjabi sidedish for roti , parantha and naan . This is right combo with roti / phulka. Fenugreek leaves is methi in hindi which has the property of reducing blood sugar, good for diabetic patients.
  As the methi is having bitter taste, adding peas and milk reduces the bitterness. My parents and my sis liked the dish very much.

Requirements :
Peas – 1 cup
Fenugreek leaves – ½ cup
Milk – 1 cup
Curd – ¼ cup
Onion – 1 ( chopped )
Tomato puree – ½ cup
Sugar – ½ tsp
Cumin – ½ tsp
Salt as required
To grind :
Onion – 1
Green chilly – 5
Ginger – 1’’ piece
Garlic – 4 cloves
Cashew – 5 nos
Poppy seeds – ¼ tsp
 To roast and grind :
Cinnamon – 1’’ piece
Cloves – 2
Cardamom – 1
Pepper – ½ tsp
Cumin – ½ tsp
Method :
 Cook the peas separately.
Grind the to grind ingredient to a smooth paste.
Dry roast and grind the garam masala to fine powder.
Heat a teaspoon of oil and fry cumin seeds.
Add the chopped fenugreek leaves and sauté well for 3 – 4 min.
Heat oil in another pan , add chopped onion and sauté well.
Add the grounded masala paste and sauté till raw smell leaves.
Add the tomato puree and garam masala powder.
Add the cooked peas and fenugreek leaves . mix well.
Add the milk and curd , mix well.
Add required salt and a tsp of sugar.
Cook in slow flame for ten minutes.
Can add fresh cream before serving.
Methi matter malai is ready to serve. 

We had it with cabbage paratha. It was a delicious combination.

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