I had plans of making methi egg burji today but when I got home, Pras said he had eaten egg for lunch. I remembered the peas that I had bought and the pack of fresh cream that I had opened for the Butter Karela Masala. So, here goes the recipe for one of my favorite white curries - methi malai mattar.
I had made a similar recipe Methi Peas Panneer sometime back. It is similar except in this one I did not use cashews.
Ingredients (Serves 2 as a side dish):
- 1 cup peas - I used safal frozen peas.
- 1 inch cinnamon stick
- 3-4 cloves
- 1 tsp cumin seeds
- 1 tbsp oil
- 1 bunch methi leaves
- 1 small sized onion
- 4-5 medium sized cloves of garlic
- 1 inch size ginger
- 4 green chillies
- 150ml fresh cream
- 1/4 cup milk
- 1/4 cup water
- Salt to taste
- 1/2 tsp garam masala powder
How I made it :
- In a mixie jar, blend together the onion, ginger, garlic, green chillies and fresh cream.
- Put the peas in a microwave safe bowl and zap them for about a minute.
- In a kadai, heat oil.
- Add cumin seeds, cinnamon stick and cloves.
- Once the cumin seeds change colour, add the chopped methi leaves.
- Fry for about 4-5 minutes till the bitter smell goes away.
- Add the mixture from step 1.
- Add the green peas.
- Let it fry on slow for about 8 minutes. Stir in between to ensure no sticking. When inhaled, there should be no raw smell of onions nor ginger nor garlic.
- Add water and milk to get desired consistency.
- Add salt.
- Fry for about 2 minutes.
- Just before turning off the heat, add the garam masala. Fry for about 30 seconds and then close the lid.
- Serve hot with rotis.
- You could use kasuri methi instead of fresh methi leaves. You may not need to fry them as much as in step 5 above. Use about 5tsp of kasuri methi.
- To get more volume, use cashews as in the recipe Methi Peas Panneer