Hello again readers, i'm back with my favourite peas recipe, Methi Malai Matar. This is a healthier version of methai malai matar with no compromise on taste, and I love this even more as it tastes just like there is a lot of cream added in but actually its made with low fat milk.
I do promise you that you will not miss the addition of cream, so this is not a cheats day recipe.
Oh and I know you see a tiny bit of butter floating in there, now is that a bad thing?
Here's the recipe guys!
Ingredients
1 cup frozen peas
1 cup washed and chopped methi (fenugreek leaves)
1 grated onion
1/2 tsp cumin seeds
1 cup low fat milk
1/2 cup water (depends on the constancy you want)
1 tbs all purpose flour
2 tabs ginger garlic paste
1 tsp sugar
2 tbs kitchen king masala
1 tsp garam masala
2 tsp cumin powder
1 tsp powdered fennel powder
Tip
If you want to lessen the bitterness of the methi for this dish, after chopping the methi microwave for 2 min in a closed glass container. The bitter taste gets reduced once you steam cook or sauté the methi leaves in this manner.
For a more healthier version instead of all purpose flour you can even use rice powder, basically any thickening powder can be used for a creamier taste.
Method
Start by adding oil to the pan and add in the cumin seeds followed by the onion paste, cook till pink, Now add in the ginger/garlic paste. Sauté well, add the salt and the sugar.
Keep the flame low and continue to cook till the raw onion flavor has gone.
Add in the flour and cook for another min.
Its now time to add in the chopped fenugreek leaves, sauté everything well.
Note : I prefer the bitter taste of methi so I use the leaves without steaming or microwaving it.
Now add in the peas and sauté gently.
Add in the kitchen king masala,fennel and cumin powder and sauté for 2/3 min, this helps the methi loose its raw taste.
Now slowly add in the water, in this way there won't be any flour lumps.
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Mix very well, you will notice the mixture is beginning to thicken, if it gets too thick add a little more water. Try adding less water as once the peas are almost cooked we will be adding the milk and further cooking it.
Keep the flame low and cook covered for about 5 min. Do keep an eye on it.
This is how it looks after 5/7 min of cooking.
Now add in the milk little at a time, stir well. Continue to cook without the lid for another 5/7 min.
Adjust the salt at this stage, if you feel the sugar is less do add a little bit more.
Methí matar is always on the sweeter side.
The mixture will thicken further so keep the flame on low for this recipe.
Just before shutting off the flame add in the garam masala.
Now your done, serve with a tiny dollop of butter.
Our favourite combo is with onions and coriander salad on the side along with some boondi raita.
