Winter has not fully arrived, but its vegetables are reaching the markets: fresh coriander, fenugreek (methi) leaves and green peas. The Anandabazar.com desk gives a restaurant-style recipe for methi malai matar made with the two. The peas take on the aroma and taste of the fenugreek, and the cream makes the sauce smooth and rich.
Ingredients: a bunch of fenugreek leaves, 2 cups boiled green peas, 2-3 tablespoons fresh cream, 4 tablespoons ghee, 1 bay leaf, 4-5 cardamoms, 4-5 cloves, 7-8 black peppercorns, 8-10 garlic cloves, 1 inch of chopped ginger, 4-5 green chillies, 2-3 tablespoons char magaj (mixed melon seeds), 10-12 cashews, 3 chopped onions, 1 tablespoon cumin, 2-3 tablespoons chopped coriander and salt to taste.
The paste: heat ghee in a pan and add the bay leaf, cardamom and peppercorns. Add the garlic, ginger and onion and stir lightly. Add the melon seeds and cashews, cook for 2 more minutes and pour in a little water. After about 2 minutes turn off the heat and blend the mixture smooth.
The curry: heat ghee in the pan and temper the cumin. Add the freshly chopped fenugreek with salt and fry until crisp. Add the peas, steamed with salt. Stir for a while, then pour in the onion and cashew paste, lower the heat and let it simmer.
When the oil rises to the top, scatter over slit green chillies, fresh cream and chopped coriander, cook for one more minute and take it off the heat. Serve with roti, paratha or naan. The recipe is from the Anandabazar.com desk.
Photo: Ujjawaoo7 / Wikimedia Commons (CC BY-SA 4.0)
Source: Anandabazar
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