Methi Malai Matar

It was decided that we’d be gathering for a pot luck lunch at a cousin’s place for a party. And I had committed on making a rice item. I was traveling the whole of the week before and returning home only on the previous evening, but I was anyway prepared to cook a Methi Peas pulav. So bought the greens on the way back and came home and picked and cleaned it too. Then the cousin’s wife calls up to say that she has prepared for a pulav herself as she didn’t want me to strain myself as I was traveling.

I had prepared myself for this rice and even my insistence didn’t help. She had even gotten ready for a side dish and chapathis. Then I thought why not make a second side dish and carry, as that would not go waste. I declared to her that I would be getting a second side dish and she couldn’t say no to it.

Since the ready ingredients at hand were Methi and Peas, my obvious choice was Methi Malai Muter. I had been wanting to try it out from a long time and remembered having seen it on Champa’s blog. So opened her blog from my phone and set out cooking next morning!
It did come out well, and everyone liked it. Thanks Champa, for a non-baking recipe. I had doubled the ingredients and made a larger quantity, but here I am using Champa’s quantities. I did make some variations, and here’s the recipe....

Methi Malai Matar

Preparation time : 15 min Cooking time : 15 min Serves : 5-6 Ingredients: Methi / fenugreek leaves - 1 big bunch cleaned and only leaves are picked and chopped Frozen green peas - 2 cups (If using fresh peas, use boiled and cooked) Red Onion - 2 big chopped to chunks Green chillies - 7 or more depending on your taste Cashews - 1/4 - 1/3 cup Garlic - 1 pod chopped Ginger - 1/2 inch piece peeled and chopped Cloves - 5 Cumin seeds - 1/2 tsp Cinnamon - 1" stick Oil - 3 Tbsp divided use Ricotta cheese / Cottage cheese - 1 cup (optional - to make a rich gravy) Cream - 1/2 cup Milk - ¼ cup or enough to thin down the curry to desired consistency Salt - to taste Method: • In a skillet, heat 1 Tbsp of oil. When hot, add cumin seeds. • When they splutter, add green chillies, garlic, ginger, cloves and cinnamon. • Sauté till the coves pop. Add cashews and let them toast well. • Now, add onions and stir. Let it cook stirring occasionally. • When they are cooked, take it out into a blender or mixie jar. • In the same pan, heat the remaining 1 Tbsp of oil. • When hot, add green peas and chopped fenugreek leaves. Sauté till peas are tender. • Meanwhile blend the ingredients in the blender. You can add a little bit of water to facilitate the blades. But don't make it too runny. • Add this paste and stir. • Add the ricotta cheese if using and the cream and stir well. • Adjust the consistency with milk • Add salt and let it simmer for couple of minutes and turn off the heat. • Serve hot or warm with rotis, naans, chapathis or even rice. Notes: • I skipped the ricotta cheese - may be it would have tasted richer with it • Red chili powder can be added to increase the heat

I'm posting this from one of my old drafts as i'm not able to spend time clicking pics and writing with with so much of work at home and at work. I've made this dish many times now, esp for parties and it is always a hit!