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.
- 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
- 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!