METHI MALAI MATAR

Who doesn’t love the winter vegetable markets!! Fresh green peas, sweet carrots, colorful bell peppers, you name them and you get them farm fresh ( and cheap!). The time when you don’t  have to listen to the cliche, ‘what ? same vegetable for lunch and again for dinner!’

      Green leafy vegetables, especially methi ( fenugreek) and palak (spinach) are a bit of luxury here once winter fades. To counter this, I decided to plant them myself , something which I regret not doing before. It’s a pleasure to wake up to the luxuriant growth of your home grown veggies.

      Though my budding kitchen garden  has a long way to go in terms of feeding my family, I harvested a sufficient crop of fresh methi to cook this classic winter special North Indian dish. I have modified it slightly and made it low calorie. The creaminess of the gravy is provided by the curd, rather than full fat cream, without compromising on the taste quotient.

Ingredients:

  • Refined oil- 2-3 tablespoon
  • Bay leaf/tej patta- 1-2
  • Onion- 1 big
  • Ginger-garlic-green chilly paste- 1 tablespoon ( chilly as per taste preference)
  • Methi/ fenugreek leaves- 1 cup
  • Jeera / cumin seed powder- 1/2 teaspoon
  • Dhaniya/ coriander seed powder- 1 teaspoon
  • Haldi/turmeric powder – 1 teaspoon
  • Garam masala- 1 teaspoon
  • Salt- to taste
  • Green peas- 1 cup
  • Yogurt/ curd- 1 cup
  • Fresh cream- 2-3 tablespoon

Method:

  • Heat oil in a pan, add bay leaves, finely chopped onion, saute well till it turns  light brown.
  • Add ginger garlic green chilly paste, fry till the raw smell dissapears.
  • Add roughly chopped methi, fry well for few minutes.
  • Add all the spices one by one, jeera powder dhaniya powder, garam masala, turmeric, salt, keep stirring.
  • Add green peas and fry till they are partially cooked.
  • Whisk  the curd well , add to the curry and mix.
  • Lastly add fresh cream, a around 1/4 tsp more of garam masala.
  • simmer the curry for some time and switch off the flame.
  • Garnish with fresh cream, serve with rotis/ parathas or fried rice.

Note: whisk curd well and after adding mix in very lightly, as the curry may curdle.

That’s a simple lunch for those balmy winter afternoons!

 

 

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neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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