Methi Matar Malai

This is a dish from Punjabi cuisine. It is usually served with roti/chapathi/naan varieties. The dish will be in a very creamy form looking rich. Methi leaves have got a very good nutritional value. Also, it helps in reducing cholesterol and blood sugar levels. We can have 5 to 10 methi seeds with a cup of water in empty stomach once in a week. This helps to reduce the internal body heat. Now, let's check out how to prepare this recipe.

Serves: 3

Ingredients:

Methi leaves - 1 cup
Onion - 1 (finely chopped)
Ginger garlic paste - 1 sp
Green peas - 1/2 cup
Milk - 1 to 1.25 cups

To grind:

Onion - 1/2 cup
Green chilli - 2 (big)
Cashew - 10 to 15
Cinnamon - 1 small piece
Cloves - 2
Cardamom - 1

Seasoning:

Oil
Cumin seeds - 1 sp

Method:

Roughly chop the onion given under "to grind" section and let it boil in water till it changes color. Soak cashew in water for 20 minutes. Boil green peas in water with a pinch of salt. Wash and chop methi leaves.

Drain the onion and add to mixer along with cashew, green chilli, cinnamon, cloves and cardamom. Grind it to a smooth paste and keep aside.

Heat oil in a pan and add cumin seeds. When it splutters, add chopped onions and ginger garlic paste. Saute till the raw smell goes. Now, add chopped methi leaves and saute till it wilts well.

Now, add the ground paste to it and cook till the raw smell is gone. At this point, add milk, green peas and salt. Mix well. Add water if needed to get the gravy consistency. Boil it for few minutes and turn off the flame when it starts thickening.

Methi matar malai is ready to be served with roti/chapathi/paratha.

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