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

Oil

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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