Methi Malai Matar

 Hello World,

Happy to be back on my blog, I've finally returned to the world of writing after a long gap of nine years. Writing has always been a source of immense pleasure for me, and during this extended gap, I realized that one of my greatest joys lies in the baking and cooking. It's become my go-to hobby, a place that effortlessly eases the stresses of everyday life.

 

Recently, I stumbled upon a new recipe that has quickly become a winter favorite at my home. I found it on YouTube.  One of the best thing of Methi Malai Matar lies in its simplicity. The dish is easy to prepare, allthe ingredients are available in the kitchen and seasoned cooks alike. The magic happens as fenugreek leaves are gently sautéed,  boiled green peas are added, and the cream ties everything together. A dash of spices — cumin, coriander, and garam masala — adds depth and complexity to the dish.

 

 

Now, let's talk about the star of the show: the dish that promises to make your taste buds dance with joy. What's the secret? Well, I couldn't resist to tell you that I added a generous amount of kitchen king masala, and trust me, it changed the entire taste of the dish.

 

 

 

 

 

Here are the ingredients :

 

Ingredients

• 1 cup fresh fenugreek (methi) leaves, washed and chopped
• 1 cup green peas (fresh or frozen)
• 1 cup cream
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust according to your spice preference)
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Prepare Fenugreek Leaves:

   • Wash the fenugreek leaves thoroughly. Chop them finely, Fry them and set aside.

2. Cook Green Peas:

   • If using fresh peas, blanch them in hot water for a few minutes until they are tender. If using frozen peas, thaw them.

3. Sauté Onions:

   • Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until they turn golden brown.

4. Add Ginger-Garlic Paste:

   • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. Add Tomatoes:

   • Add pureed tomatoes and cook until the oil separates from the masala.

6. Spice it Up:

   • Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes.

7. Introduce Fenugreek Leaves and Peas:

   • Add chopped fenugreek leaves and green peas to the masala. Mix everything well and cook for 3-4 minutes.

8. Pour in Cream:

   • Reduce the heat to low and add cream. Stir gently to combine, allowing the flavors to meld. Cook for an additional 5-7 minutes until the methi is cooked through.

9. Finish with Garam Masala:

   • Sprinkle garam masala over the dish, giving it a final stir. Let it simmer for a couple of minutes.
   • Then, finally add Kitchen King Masala to it ( generous amount)
     

10. Garnish and Serve:

    • Garnish with fresh coriander leaves and serve Methi Malai Matar hot with naan, roti, or rice.

Enjoy the delightful combination of the bitterness from fenugreek, the sweetness of peas, and the creaminess of the sauce in this Methi Malai Matar!