Meti Matar Malai

Re-Posting this For Pari's FLAVOURS OF PUNJAB Event originally hosted by Nayna at Nayna’s space.

"Methi" or Fenugreek is a wonderful green leafy vegetable full of antioxidants, vitamins and fiber. It helps cleanse your system, improve your eyesight and increase resistance and immunity level of your body against toxins. And though it is packed with nutrients, there's only one thing which could possibly draw you away from it, and that is it's slightly-bitter taste. I myself had tantrums about eating Methi when I was in my teens, until I discovered the world of methi parathas, methi bhajiyas and of-course... Methi Matar Malai.

It is a very simple one to make with not much pre-preparation and tastes amazing, not bitter at all, slightly on a sweeter side and full of cream.

you will need:-

Fenugreek leaves 1 medium sized bunch

Green peas 3/4 cup

Onion 1 large

Ginger 1/2 inch piece

Garlic 5-6 cloves

Oil 1 tbsp.

Red chilli powder 1 tsp.

Dry mango powder (amchur)/ Chat masala - 1/2 teaspoon

Salt to taste

Sugar a pinch

Fresh cream 1/2 cup ( better to use Gharachi SAAY)

Clean the methi leaves (uhhh….it takes hell lot of time and I hate to do it). Blanch the methi leaves in the boiling water and refresh with the cold running water. Press them between your palms and remove all the excess water. ( this will take out all the bitterness from the methi; but if you like the bitter taste; you can use it directly without blanching it)

Now roughly chop the methi leaves.

Wash, drain and blanch green peas. Finely chop onion. Grind ginger and garlic to a fine paste.  

Heat oil in a pan. Add chopped onions and cook till they are translucent. Add the methi leaves and sauté. Add ginger and garlic paste and continue to sauté for a minute more. Add red chilli powder and green peas. Saute for some more time. Add amchur powder/Chat masala, sugar and salt. Now add cream and mix it well. Cook for two minutes. Serve hot along with Rice or Parathas.