Methi Matar Malai (Fenugreek, peas and cream curry)

Have you noticed the color of my past few posts? Its red, a shade of red, bright red and some more red! Now its time for some bright green. Our local Indian store had these beautiful bunches of fresh methi and I bought some. Matar methi malai is one of our favorite vegetables to have with paranthas and we have it often. Picking the methi leaves is another story all together. It took a good two hours to get it done. But the end result was tasty and well worth the time. I did not add cashews but you can add them to make the gravy richer. Add them right after the onions and tomatoes have cooked.

Ingredients:

4 cups fresh methi leaves (2 bunches)

1 1/2 cups peas

1/2 medium onion

2 cloves garlic

2 green chilies

1 inch knob of ginger

1/2 cup tomato sauce/puree

1/2 teaspoon garam masala

1/8 teaspoon turmeric

1/2 teaspoon chili powder 

1/4 teaspoon cardamom powder

1/2 teaspoon sugar

1/2 cup milk

1/2 cup cream

1/2 teaspoon jeera (cumin seeds)

5-6 cashews (optional)

3-4 cloves

2 sticks cinnamon

1 tablespoon oil

Salt

Wash the methi leaves well under flowing water to remove dirt. Chop the onion, garlic, ginger and chilies very finely or make a paste in the blender. Heat oil and add the cumin, cloves and cinnamon. When the cumin seeds start crackling add the onion mixture and the tomatoes. Cook for a couple of minutes till the raw smell goes away and it is well cooked. Add the sugar, spices and methi. Cover the vessel and let the steam cook the methi. When the methi starts to wilt (it will reduce in volume too) add the peas and the salt. If you are using fresh peas, blanch them before adding to the methi. Add the milk and continue to cook. When the milk has almost cooked out add the cream and cook for 3-4 minutes till everything is well blended. Adjust salt and spices. Remove from heat, pour into a serving bowl and garnish with cream. Serve hot with paranthas.

I am sending this to Shama's Family's Favorite Event. And to MLLA # 21 hosted by Manju and here is the host lineup for future events.