kalpana’s la cucina..... spice 4 all seasons: METHI MATAR MALAI

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Monday 24 December 2018

METHI MATAR MALAI

Today I am sharing the recipe of the very popular Punjabi curry – Methi Matar Malai. It is nothing but fresh methi leaves with green peas in a fresh cream based rich sauce. There are so many versions of making this but this is my favourite version of methi matar malai and so I am sharing it here with you all today. Earlier I prepared it but used tomato puree for the gravy which gives little yellowish colour to the gravy. But today I am sharing it used curd instead of tomato puree and also used fresh cream to make it more rice. If fresh methi / Fenugreek is not available then you can use dried methi leaves. But it tastes best with fresh one. It is one of the rich flavour dishes with a blend of mouth watering ingredients. If you want to make it just like restaurant style then we have to keep it white and green nothing else. Black Pepper and green chillies lend a savory note to this otherwise mildly sweet tasting curry that is modest in its appearance. A recipe that can be made ahead and works great for a get together or oarty. Methi Matar Malai is usually served with naan, phulkas or parathas. This is such a rich style gravy that can be made in minutes. So follow the recipe with proper ingredients listed below and prepare restaurant style methi matar malai at home end enjoy your meal.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS:
2-3 Cups chopped Methi /Fenugreek
1 Cup Green Peas
½ Cup Milk
½ Cream Cream [amul]
1 teaspoon Coriander Powder
½ teaspoon Sugar
¼ teaspoon Cardamom Powder
Salt as needed
1 tablespoon Oil
1 tablespoon Ghee
For Dry Masala Powder:
1 “Cinnamon piece
2 Green Cardamom
1 Blade of Mace
2-3 Cloves
1 teaspoon Cumin Seeds
1 Black Cardamom
3-4 Black Peppercorns
For Wet Masala:
3-4 medium sized Onions
2-3 Green Chillies
2 teaspoon Poppy Seeds
1 “Ginger Piece
4-5 Garlic Cloves

METHOD:
STEP 1 – Wash the methi leaves very well and chop it.

Blanch methi leaves in boiling hot water for 5 minutes.

STEP 2 - Remove and add immediately into ice cold water. This will help to retain the green colour of methi leaves. Keep in water for next 5 minutes.

STEP 3 – For making dry masala powder, add all ingredients under title “Dry Masala Powder “ in a mixer pot and blend to a fine powder. Transfer in to another bowl and keep aside.

STEP 4 – For making wet masala, add all ingredients under title “Wet Masala” in a mixer pot and blend until we get a fine paste. Remove and keep aside.

STEP 5 – Now in a pan, heat oil, add ghee in it

and then add freshly made wet fine masala paste in it. Cook well till it starts releasing oil from the sides.

STEP 6 – Then add green peas, milk, ground fine dry masala powder, coriander powder in it and give a nice mix. Cook it for 2-3 minutes on high flame.

STEP 7 – Add blanched methi leaves in it with salt and sugar. Give a nice stir to mix everything well. Add more milk /water to adjust the consistency of the gravy. Cook for 2-3 minutes or until it starts boiling.