Monday, February 18, 2008

Methi Malai Matar

Despite the decadent sounding name this is actually pretty healthy. There's no real malai but there is milk. Ok, there is some malai (look at the title) but you can easily skip that step for a nutritious everyday sabji. I wasn't too keen on methi as a kid and my mom used this recipe to get me to start eating leafy greens and I love methi in all forms now. I have this friend who doesn't cook at all, and I mean at all. So for his sake, I'm going to try and make the recipe as idiot proof as possible.

2 cups methi(fenugreek) leaves
1 tsp ginger-garlic paste
1 tablespoon oil
a pinch of mustard seeds
a pinch of jeera
a pinch of turmeric powder
a pinch of hing(asafeotida)
1 medium onion, cut really fine
1 tomato, cubed
1 cup peas
1 cup milk
1 tsp garam masala powder
1 stick of cinnamon
2-3 cardommom pods
chilli powder, salt to taste

In a pan, heat the oil and add the mustard seeds and jeera. When the seeds start to splutter, add the turmeric, hing, cinnamon stick and cardommom pods. Then add the onion and saute till golden brown. Once the onion changes color, add the ginger-garlic paste and cook till looses that raw smell. Add tomato and methi leaves. Saute for a minute till methi leaves get soggy and cook down. If you are using fresh peas then add them at this stage, in case of frozen peas wait till the methi is cooked. Then add the milk, garam masala powder, chilli powder and salt. Stir this together. Cover and cook for another 5-7 minutes. The milk will evaporate and make a rich green curry. My mom used to serve it with a little bit of malai on top of the sabji but you can skip it. Garnish with more tomato peices for a little color and serve hot with rice or roti.


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