Methi Malai Matar
I generally resort to this dish when I am out of fresh veggies and just have frozen peas in the fridge. Mostly have dry methi (fenugreek) leaves and cream at home. Or in desperate times, the cream can be substituted for full fat milk. Fenugreek or methi leaves have a unique bitter taste that I have learned to love.
Also, this one is a mildly flavored curry, with no need to add the usual curry spices like coriander, turmeric, amchoor or chili powder. Even the salt added to this recipe should be less than other curries. The richness of cashews, along with sweet taste from green peas and the hint of bitterness from fenugreek leaves, make this dish unique.
Although the dish turns out better with fresh methi, but since it is difficult to source fresh methi throughout the year, I use the dried leaves and the dish still turns out great.
Ingredients:
– 10-12 pieces of cashew
– 1 large onion
– 2-3 pieces of garlic
– 1 small piece of ginger
– 1 tablespoon tomato puree concentrate (or half cup tomato puree)
– 1 cup fresh or frozen peas
– ¼ cup dry methi leaves (or 1 cup fresh methi leaves, washed and chopped)
– 1 teaspoon jeera
– a couple of green chilies (optional)
– 2-3 cloves, 1 small piece of cinnamon, 1 Black cardamom, 8-10 peppercorns (or garam masala 1 teaspoon)
– Fresh cream for garnishing (or coconut cream for a dairy free option)
– 1 teaspoon of sugar
– 1 tablespoon Ghee
Method:
– Soak the cashew in warm water for 15 minutes
– Cut the onion in large chunks and boil in just enough water to cover it. Boil it for 10 minutes or till it changes colour
– Throw the water and grind the onion and cashew into a smooth paste
– I use baby peas which just need a boil to soften. But if the peas you use are hard, you can boil them separately till tender.
– Lightly crush the cloves, peppercorns, cardamom and cinnamon. Alternatively, you can also use garam masala
– Heat ghee in a pan and add jeera and crushed spices. Roast for a few seconds
– Add onion and cashew paste
– Saute the paste for 7-10 minutes on medium heat till the raw smell is gone and onions change colour slightly
– Add ginger garlic paste, a couple of green chilies (optional) and sauté for a couple of minutes
– Add tomato puree and a couple to tablespoons of water and sauté
– Next add green peas, the washed methi and a teaspoon of sugar and boil
– Add one cup of water, salt to taste and simmer for 5-10 minutes
– Garnish with fresh cream and serve hot with roti, naan or rice
Tips:
The limited pantry stock notwithstanding, the dish with its rich cashew gravy and unique flavors is fit for royalty.
Note that in case of cashew gravies, it is better to add salt at the end, along with water to avoid the gravy from separating
Once you have tried this dish a couple of times, there are many different variations possible and you can easily customize it as per your tastes. For instance:
– You can omit the sugar in the dish if the peas are sweet already or add one teaspoon of sugar while boiling the peas itself;
– Some people also like to omit tomatoes in this dish and have a white curry for a restaurant like look, and also if you are having it as a side dish. But I like this dish with tomatoes because the it tastes more “complete” in flavor especially if it is the main gravy and not just a side dish;
– For a dairy free option, fresh cream can be replaced with coconut cream;
– Instead of a cup of water, we can also add a cup for milk for the gravy, but I believe that with cashew puree and garnish with the cream later, the dish becomes sufficiently rich and just right.
ambermuse 