So I’ve got a recipe for you and some good news! I have decided to adopt a doggy! But first let’s talk about the food. This recipe is for methi mattar malai, which translates to green peas cooked with fenugreek leaves and cream. If you’ve not tried anything with fresh fenugreek leaves, I really suggest you try. They have such a distinct flavor, and they smell wonderful, especially dried. Be careful when cooking with fresh leaves, as they are very bitter. So you must wash them really well, and then salt them for around half an hour. Then squeeze out all the excess water. I reserve this dish for guests, or when I want to have something fancy. I don’t know why. I just do.
- 2 bunches of fresh methi, chopped, washed, salted, then squeezed
- 1.5 cup green peas
- 1 onion chopped
- 1 tsp ginger garlic paste
- 2 red chilis
- 1 tsp cumin seeds
- 1 tomato chopped
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp amchur powder
- 2 cups cream
- salt to taste
- oil for cooking
Sorry, had to throw that picture in there. She gets to come home with me Saturday!!
So you’ve got your chopped methi, that you have washed, salted, then squeezed of all liquid. If you don’t, go ahead and do that.
Heat some oil in a pan. When it gets hot, add the red chilis and cumin seeds. Once those splutter, add the onions and saute till golden. Add the turmeric and ginger garlic paste and saute till the raw smell goes away. Now add the methi leaves, peas, and tomatoes. Cook for around 10 minutes, stirring frequently. Go ahead and add the rest of the spices, and cook for another 3-5 minutes. Give it a little taste, if you taste anything bitter, cook for another 3-5 minutes.
Add the cream, bring to a boil. Reduce heat and simmer for 5 minutes.
This dish goes extremely well with naan or chapatis, and of course, rice.
The animal control has been calling her Sarah, but I think I will change her name. Hmmmm.