Methi Matar Malai

Fenugreek leaves are known as Methi in Hindi and Vendhaya Keerai in Tamil.

Methi seeds as well as the leaves are extensively used in Indian cuisine. It
contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids. It also contains a compound diosgenin which has oestrogen-like properties, as well as steroidal saponins. These components impart many benefits to methi.

Methi is slightly bitter in taste. When combined with fresh peas, the sweetness of the peas compliments the bitter taste of methi. And the addition of malai ( milk cream), gives a beautiful texture to gravy and also brings a perfect balance in flavour.

Ingredients

Chopped fresh fenugreek }- 2 cups
leaves/methi.
Boilded green peas/ matar- 2 cups
Fresh cream( malai) – 1 cup
Oil- 1 tbsp
Water- 1 cup
sugar – 1/2 tsp
salt to taste

For the paste

Chopped onions- 1 cup
Cumin seeds- 1 tsp
Garlic- 5-6 cloves
Ginger- 1 inch
Green chillies- 4
Sliced almond or cashew nuts- 3/4th cup

Method

For the paste

Grind onions, ginger, garlic, green chillies and almond ( or cashew nuts) to a smooth paste adding little water if required.

Heat oil in a pan.
Add the ground paste and fry the paste 6-7 minutes till it starts giving a fragrant aroma.
Keep on stirring in between to avoid the paste from sticking to the pan.
add a little water if it sticks to the pan.

Add chopped fenugreek leaves and 1 cup water. Mix well and simmer for 10 minutes.
Add the boiled peas and cream and
simmer for 5-6 minutes on a low flame.

Add the sugar and salt and mix well.
Garnish with cream and serve with hot phulkas or paratha:)