Thursday, April 15, 2010

Methi Malai Matar

Every time I make this, I say to myself - "This is perfect for making for a crowd, since it's so quick and easy and yet Yummy"..but every time I prepare a menu for a party, I never think of this..

Hopefully having the recipe here would help..This is a slightly simplified, no-fuss recipe..hence there's no dry spice to grind etc..I also use frozen Methi (which is the only kind I get and works perfectly).

Soak a small handful of cashew nuts and a table spoon of khus khus in milk. Thow out a handful of chopped Methi leaves and squeeze out the liquid. In a pan with some oil/ghee saute the methi leaves for a couple of minutes. This helps make the final gravy less green. Remove and set aside. Thaw out and lightly cook a couple of handfuls of green peas and set aside. Roughly chop a large onion and grind into a smooth paste (along with one green chilli). You may add fresh ginger/garlic in the paste, or use ready made paste. In the same pan, heat some oil/ghee. Add cumin seeds, followed by the onion paste. Saute till onion paste is on the verge of getting color. Grind the soaked cashew nut and khus khus into a smooth paste and add to the pan. Also add milk, salt, a spoon of sugar and a pinch of garam masala. Simmer for a bit. Add the methi leaves, green peas and some fresh cream and let simmer for a few more minutes. Serve with parathas or Naans.

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