Spring Lasooni Flavoured Methi Matar Malai With Aloo Paratha flavoured With Pudina And Dhania / A mildly spring garlic (green garlic) flavoured Creamy Curry of Fenugreek Leaves And Green Peas Served With Potato Roti flavoured with Mint and Coriander leaves ......
The famous North Indian Dish "Methi Matar Malai" .... finally I cracked the right taste of this. I always wanted to make this curry but after a failed attempt once was very skeptical of making the same, as I found it a bit on the sweeter side. But then I always liked this dish when served in the restaurants, which I always make a point to order and recently when I relished this dish with tandoori roti, I thought I should give this the seccond shot and prepare it at home again. Why not make some minor changes and add in a bit more green chillies etc. and adapt it a bit to suit our taste. After all cooking is nothing but an innovative process to suit once requirement and taste. So I went ahead and prepared this one today the way I wanted it. I did not add the sugar, increased the green chillies, added a bit of garam masala and fennel powder and gave it a good lasooni / garlic flavour. Oh my God ….. what a wonderful dish, it was even one step ahead of the restaurant dish. I was very pleased with the results. Do try out this dish and enjoy with your family. Young children are sure to enjoy this one. This dish can be served with rice dishes, but the best combo is parathas, roti or naan. I served with Aloo Paratha flavoured with coriander and pudina. I have to say I have hit the right combination with this dish. Go ahead and try. Plz. Do let me know if you enjoyed this dish by leaving a line in the comment box.
Ingredients:
2-3 cups cleaned, washed and drained fully fresh fenugreek leaves/methi.
3 tblsp cleaned, washed and drained fully of spring garlic.
2 cups of green peas/ matar.
1/2 cup fresh cream/malai.
6 – 8 fresh curry leaves.
½ cup ghee or oil.
Water as needed.
salt to taste.
Masala for grinding to paste:
2 medium size onion, chopped
1 tsp cumin seeds
1 tsp shahajeera seeds
¼ tsp fennel seeds
1 tsp garam masala powder
8 -10 cloves garlic, chopped
1.5 inch ginger, chopped
6 - 8 green chilies, chopped
1 cup broken cashewnuts
For Garnishing : a few coriander leaves and spring garlic (greens only), chopped fine.
Chop the methi and spring garlic finely and keep aside ready.
Wash and drain green peas. Cook them with little bit of water on gas or you can microwave them. Cook till done and keep them ready.
Grinding the paste: Put all the ingredients to make the paste in a blender / mixer grinder and grind without adding water to a fine paste. Add only a little bit of water if necessary while grinding.
To make the curry : Heat a thick bottomed kadai with ½ cup of ghee or oil, when hot add in the curry leaves, fry for a few secconds, then add in the ground paste and fry the masala on medium heat for about 10 minutes, stirring frequently. Fry the paste till you get a nice fragrant aroma. You can sprinkle some water in between if you find the masala sticking to the bottom of the pan.
Now add in the chopped methi and spring garlic along with 1 cup of water and mix well. Let simmer for 10-15 minutes, till the the chopped leaves get cooked. Now add the cooked green peas, salt to taste, and ½ cup of beaten cream and mix well. Simmer for another 10 minutes. Garnish with finely chopped coriander and spring garlic leaves. Lasooni (Garlic) flavoured Methi Matar Malai is ready. Serve hot with naan, parathas, phulkas or even pulav, fried rice.
Note : You can add a little bit of sugar if it suits your palate. However, addition of sugar is optional. I never add sugar, as I find the curry a bit on the sweeter side and does not need addition of sugar which is otherwise also not very good for health.
** Note: For the Aloo Dhania Pudina Paratha Recipe, Please follow the link given below .
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