METHI MATAR MALAI ( no oil )

 Since methi leaves were in abundance during winters, I also made a lot of things with it like "aloo methi" , " methi paratha" and one of my absolute favorites was this Methi Matar Malai. Today I am sharing the recipe of the very popular punjabi curry - METHI MATAR MALAI. There are so many versions of making this but this is my favourite version of methi matar malai. The word ‘malai’ indicates the creamy texture of the gravy and also symbolizes the presence of cream in the dish. It is mainly prepared during winter to celebrate fresh seasonal produce like fenugreek leaves (methi) and green peas (matar). A really delicious and simple curry to make. It taste so yummy, a little sweet and it packs tons of flavour from the the fenugreek leaves. The version i am showing is so easy and taste delicious as well. Usually methi matar malai sabzi is prepared in 2 ways – with white gravy and creamy red gravy. We have prepared this recipe with rich and creamy red gravy. If you want a white gravy then use curd instead of tomato puree and can also substitute cream with fresh milk.and if fresh fenugreek is not available then dried fenugreek (methi) leaves can also be used to make methi matar malai curry.

This recipe for rich and creamy Methi Matar Malai will help you prepare the dish better than any restaurant! It's made with fresh fenugreek leaves, green peas, cashews, and Indian spices. With the contrasting flavors of the two vegetables it features-- wonderfully bitter methi or fenugreek leaves and sweet, delicious green peas -- this dish would delight the finickiest tastebuds. But better still, it's really, really good for you. This taste delicious with roti or pulao. This rich, creamy, sweet, and very slightly bitter Methi Matar Malai is a restaurant-style dish if you are looking to make something unique for a special occasion or a festive meal.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/ck-IzCw_Lyc?feature=share

INGREDIENTS:

1 big bunch Methi Leaves 

1-1/2Cup boiled Green Peas

3-4 Green Chillies

1/2" Ginger

3 small Tomatoes

2 small Onions

1/4 teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

2 teaspoon Garam Masala

Salt as needed

1/4 Cup Cashew nuts 

1/2 Cup Milk

2 tablespoon Fresh Cream

1 teaspoon Ghee

For Tempering:

1 teaspoon Butter

1 tablespoon Matar

2 Dry Red Chillies

1/2 tablespoon sliced Cashew nuts

METHOD:

STEP 1 - Heat a pan with ghee.

STEP 2 - Add roughly chopped tomatoes, onions, green chillies, ginger, cashew nuts .

Cover and  cook until the tomatoes turns mushy and soft.

STEP 3 - Transfer on a plate and let it cool completely.

STEP 4 - Transfer the mixture in a mixer grinder jar and make a fine paste. Keep aside.

STEP 5 - Heat sufficient water in a vessel and when it starts boiling, add green peas and let them boil for 3-4 minutes.

STEP 6 - Remove from heat and drain all the water. Keep aside.

STEP 7 - Wash methi leaves under tap water. Then put it in a vessel with salt and water mixture. Keep it for 5 minutes. It helps to settle down the mud. 

STEP 8 - Chop methi leaves and keep aside.

STEP 9 - Heat a pan on low flame without oil/ ghee.

STEP 10 - Add methi leaves and saute it.

STEP 11 - Cook for 3-4 minutes and you will notice that the quantity is almost half now.

STEP 12 - Then add freshly made onion and tomato paste and give it a nice mix.

STEP 13 - Add boil green peas and mix it well.

STEP 14 - Add all the spice powders and mix it really well.

STEP 15 - Add milk at room temperature and mix well.

STEP 16 - Cover and cook for 3-4 minutes.

STEP 17 - Finally, add fresh cream and mix well.

Cook for another 1 minute and switch off the flame.

FOR Tempering : ( totally optional )

STEP 1 - Heat a small tempering pan with 1 teaspoon butter.

STEP 2 - Add dry red chillies, sliced cashew nuts and roast for 30 seconds.

STEP 3 -  Then add green peas and roast for 1 minute.

STEP 4 - Pour this tadka/ tempering on the curry and ready to serve.

Serve with chapati/ phulka / naan and enjoy.

NOTES: *As methi matar malai is a winter delicacy, use fresh green peas. If they are not available, then add frozen green peas.

* Cashews  give a creamy texture and rich taste to the gravy.

* I have used pure ghee and butter for my recipe. You can use flavourless light vegetable or refined oil instead of ghee/ butter.

MILK MASALA POWDER

 This milk masala powder recipe is a special, unique, healthy blend with various mixed nuts of nuts, a few spices and saffron. I would say some basic spices and nuts of your choice. I prefer to add saffron for some nice flavor and health benefits too. But Saffron is expensive and one should know to procure original saffron properly. Another option is to add turmeric powder instead of saffron. I however add both saffron and turmeric powder for their health benefits.

📌📌Now something about the nuts and spices:-

#Almonds: the best tonic for the brain and heart and also known for their antioxidant properties. It is always recommended to have few almonds daily.

#Saffron: the Divine spice, that not only imparts lovely colour but also prevents from arthritis and cancer and also improves vision.

#Peppercorns: the king of spices, is an antibacterial and rich source of iron, potassium, Vitamins and Dietary Fiber.

#Cashews and #Pistachios: Being warm are always a big yes in winters.

#Nutmeg powder: can help to boost the immune system and fight off infections. Also helps to boost immunity in monsoon and winters. Many studies in the past have shown nutmeg as an effective measure to treat insomnia. Nutmeg milk had just before bed time induces sleep.

#Dry_Ginger_Powder (Saunth): highly aromatic, when added to warm milk or tea gives relief from cold, acidity indigestion and viral fever. 

#Green_Cardamom

This nutritious milk masala is very beneficial for growing kids of all ages. It is good for adults as well. In winters, a warm glass of masala doodh is a must to drink at night before going to bed.  Turmeric powder ensures sound sleep and overnight recovery during winters. It is not advisable to consume it during hot summer months. 

A spoonful of it is added to the milk along with sugar to make masala doodh. There are many top brands selling this milk masala powder also known as kesar badam powder like Everest milk masala powder, MTR badam mix etc. But believe me once you try this recipe you will definitely stop buying it from shops. Masala milk is a family favorite and I often make it during winter evenings. My kids love this masala doodh so much that I make it often especially during the winters.

I am planning to make various desserts  like muffins, kheer, kulfi with  this masala milk powder in my kitchen. I will try and share them as soon as possible on my blog. This masala dhoodh powder keeps well for a month when stored airtight at room temperature. It keeps well for 2-3 months in refrigerator. Keep this Milk Masala Powder in your pantry and use it in various other delicacies other than milk. Though it is available in stores by different names like  Kesar Milk Masala, and so on. But these are very expensive. So, why not make your own with fresh ingredients and that too in less time.

Sharing the recipe for healthy masala milk powder to make at home during winters. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #kalpanaslacucina on Instagram and Facebook.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/5uYGHGeCAFc?feature=share

INGREDIENTS :

1/4 Cup Cashew nuts

1/4 Cup Almonds

1/4 Cup Pistachios ( unsalted )

6-8 Green Cardamom

1/2 teaspoon Saffron Strands/ Kesar

2 tablespoon Milk Powder

1 teaspoon Fennel Seeds

1 teaspoon Dry Ginger Powder

1 teaspoon Nutmeg Powder/ freshly grated Nutmeg 1/2 teaspoon Black Pepper Powder

1/2 teaspoon Turmeric Powder

METHOD :

STEP 1 - Put all the nuts on a microwave safe plate .

STEP 2 - Microwave the nuts in microwave for 1 minute. ( see notes )We don't want to change the colour.

STEP 3 - Transfer them on another plate and keep aside. Allow them to cool completely. They turn crispy after cooling.

STEP 4 - Likewise, microwave fennel seeds,  saffron strands and black peppercorns for 30 seconds.

STEP 5 - Transfer to the plate with roasted nuts. Add green cardamom and cool them.

STEP 6 - In a small mixing bowl, add turmeric powder, ginger powder, nutmeg powder and milk powder. Keep aside.

STEP 7 - Now, in a mixer pot, add all the nuts, fennel seeds, black peppercorns and grind it to make a coarse powder. Pulse and grind at regular intervals else nuts may become greasy.

STEP 8 - Add turmeric powder mixture and again blend it for 30 seconds. Make sure everything is well combined. ( see notes )

STEP 9 - Transfer and store the mixture in a clean, air-tight container.

Stays good for 4-5 months when stored in air-tight container in refrigerator.

NOTES: * You can roast almonds, cashew nuts, pistachio, fennel seeds, black peppercorns on gas stove on medium flame stirring continuously. Make sure not to burn them.  

* Grind the mixture using a pulse button after adding turmeric powder mixture.

* If you grind constantly then there are chances, the nuts will release their oil and you will end up with a lumpy mixture.

 * Milk Powder gives a nice creamy texture. If you don't want to add, skip it. 

*I have taken almonds, cashews, and pistachios in equal measure, you can adjust as per your liking.

* Similarly, you are free to adjust the quantity of spices and nuts.

* Turmeric powder is also added to this masala powder, not only for the colour but because of its immense benefits. 

*One more thing I would like to mention here and that is that always grind nuts by pulsing them. If ground constantly then nuts release their oil and instead of dry powder you end up getting a moist powder, which can neither be stored for long nor does it mixes properly with milk etc.

* Stays good for 4-5 months when stored in air-tight container in refrigerator.

* Use the mixture for making Masala Milk, Muffins / Kheer / kulfi, etc.