Methi Matar Malai is a gorgeous way to eat those greens. This is THE dish to convert methi haters into its ardent fans, at least that's what I underwent during my teens, and now I can have methi in any form, even seeds!
Yep, methi seeds are a detoxing aid, as shared by my trainer at Talwalkar, Mumbai years back. Just soak a quarter teaspoon (about 12 seeds) overnight, discard the water in the morning and gulp down the seeds with warm water on an empty stomach, first thing in the morning. It is said to clear the skin and strengthen hair.
Ok, getting back to mmm....methi matar malai, that is :D
1.5 cup fresh methi leaves, washed and plucked
1 cup frozen peas
1 small onion
1 to 2 large, mild green chillies, slit in the middle
2 green cardamom
1.5 cups milk
10 cashew nuts ( soaked in warm water for 20 minutes)
1 tbsp cream (optional)
1 tsp oil+1 tsp ghee ( or 2 tsp oil)
1/2 tsp coriander powder
a pinch of sugar
salt to taste
Make slits on the peeled onion, stud the cloves and cardamom and boil till the onion softens, should take around 6 to 8 minutes after the water reaches a boil. Discard the cloves and cardamom after boiling, they have done their job, you can add them back to the gravy later if you like a stronger flavour. Blend the drained onions. You can also blend the green chillies together with the onions if you prefer it spicy, but I wanted to keep it kid friendly this time. Adding the green chillies gives a lovely green hue to the paste.
Make a paste of the soaked cashewnuts and keep aside. Heat the oil & ghee (if using) together in a pan, saute the chillies and onion paste till the paste is lightly coloured and then add the cashewnut paste and fry till you can see small specks of oil. Now add the methi leaves and saute for a few minutes till they collapse slightly. Add the defrosted peas, coriander powder, salt, sugar and stir gently to mix everything. Add the milk and bring it to a gentle boil, stirring every two minutes. Once it starts to boil, turn the heat low and cook till it thickens slightly, remember that it will thicken a lot more after keeping. Check seasoning. Add cream now if you are using.I have made MMM many times before but this is the first time that i used cream and honestly I would not have guessed if I had'nt cooked it myself, as I could'nt really tell the difference between this and the one without cream. Goes really well with rotis and paranthas.
A friend taught me a similar MMM recipe, with some tomatoes added. Just grate one large tomato and add it after frying the onion paste, but before adding the cashewnut paste. Proceed similar to the above recipe.