Not many of us like eating methi, right? Well, my kiddo is no exception, he doesn’t like eating methi at all. Hence, I have to try really hard to outrun him by wisely using methi in various dishes. I smartly make him eat Methi Thepla for him and serve it during breakfast, the best part is that he doesn’t realize at all. Some days back, I did the same trick again by making Methi Matar Malai which is a luscious, creamy gravy made using fenugreek and fresh peas. It is so rich that it goes very well with Missi Roti, Rajgiri Ka Parathas, Butter and Garlic Naan or even white rice. Methi leaves are generally bitter but blanching them in water takes out all the bitterness and so the kids do not realize at all that they are eating methi. This is also a great way to sneak some greens into your kids plate.
Also, methi helps in reducing cholesterol, lowers the risk of heart disease, helps in losing weight and bolsters digestion, it is good to include methi in our diet and eat it as often as possible. Methi Matar Malai is certainly a must make dish when it comes to using methi. Plan on making it whenever you feel like you are not eating sufficient greens, you would certainly feel better after eating something this healthy and nutritious! In the name of Methi Matar Malai, here’s its recipe, do read it:
Methi Matar Malai / Fenugreek leaves and peas in a creamy gravy
Recipe type: Vegetarian Main Course
- Methi fenugreek leaves - 2 cups ( chopped )
- Matar Peas - 1 cup
- Onion - 1 cup ( thinly sliced )
- Cashew nut - ½ cup
- Tomato - 1( large)
- Oil - 3 tbsp
- Green chili - 2 ( slit into halves )
- Green cardamom - 3
- Cinnamon - 1 inch piece
- Salt to taste
- Red chili powder -1/2 tsp
- Kitchen king masala - 1 tsp
- Garam masala - ½ tsp
- Sugar - 1 tsp
- Khoya - 50 gm ( grated )
- Fresh cream - ½ cup
- Juice of half lemon
- Wash and chop methi.
- Heat water in a pan and when it comes to a boil, add methi leaves and peas.
- Cook for 2 minutes.
- Drain the water and keep the methi and peas aside.
- Boil onion in water for 5 minutes.
- Blend in a blender with cashew nuts and tomato to make a smooth paste.
- Heat oil in a pan.
- Add green chilies, cardamom and cinnamon.
- Fry for 30 seconds.
- Add the onion and cashew nut paste to the pan.
- Add ½ cup water.
- Fry for 3-4 minutes.
- Add salt, red chili powder, kitchen king masala, garam masala, and khoya.
- Add 1 cup water.
- Cook for 2-3 minutes.
- Add the cooked methi and peas in the pan.
- Cook for 2-3 minutes.
- Add fresh cream and sugar and cook for a minute.
- Add lemon juice.
- Garnish with fresh cream.
- Serve hot with naan or laccha paratha.