Methi Matar Malai

A Very easy to make Methi Matar Malai, a Punjabi Sabji with creamy flavor. Fresh Methi (Fenugreek) leaves and Green Matar (Peas) is mixed with blend of spice and cream for gravy. Many recipes calls for sugar in the Ingredeints to cut Methi's bitterness. But here i made it without sugar as i like a little bitter taste of Methi in this...(though i have mentioned sugar measures in my ingredients list but its optional and is totally up to you).

Methi Matar Malai

Ingredients:

3-4 cups Fresh Chopped methi leaves (Fenugreek Leaves)
1 medium onion sliced
1/3 cup green matar (peas)
1/3 cup Cream

1 tbsp ghee (clarified butter)
1 tbsp olive oil or any other oil
10 cashews soaked in water for 15-20 minutes & finely paste
2 tsp green chilly paste
1 tsp Ginger paste
1 tsp garlic paste

1 tsp mustard seeds
Pinch of asafoetida powder
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala powderl
Salt to taste
1 -2 tsp sugar (optional - i don't add sugar as i like little bitter taste of methi in sabji)

Recipe:

• In a wok or kadai, heat Ghee (Clarified butter) and oil. Add Mustard seeds, as soon as it splutters add pinch of asafoetida powder and sliced onion with pinch of salt. Saute onions until soft.

• Now add Fresh and chopped Methi leaves and Green Matar (Green Peas) to it. 

• Pour about 1/4 cup of water, cover the lid and let Methi and Matar cook on low flame for about 10 minutes or until methi and matar both is cooked.

• Open the lid, add cashew paste, ginger paste, garlic paste, green chilly paste, Red chilly powder, turmeric powder, Cumin powder, coriander powder, garam masala powder and salt to taste. (If using sugar than add at this time). Cook further for few minutes.

• Now add Cold beaten cream. 
• Stir & mix well.(Add water if required, a little)

• Cook for few more minutes and turn the flame off...
• Garnish it with Cream and serve hot with Naan or Plain Paratha.

Methi Pulao/Rice (Green Fenugreek Rice-Pulao)

Methi Pulao/Rice (Green Fresh Fenugreek Rice - Pulao) is much liked in my family and believe me its very quick and simple to prepare. I serve this with cucumber raita and fried papad. So here it goes...

Methi Pulao/Rice (Green Fenugreek Rice-Pulao)

Serves: 3
Total Time: 30 minutes

Ingredients:

1) For Boiling Rice:

1 1/3 cup Basmati Rice wash and soaked for 30 minutes in water
4 tbsp grated dry coconut .i.e bura (can use fresh too, or can use coconut milk 1/2 cup)
1 bay leaf
2 green cardamom whole
2 black cloves whole
water for boiling

2) Other Ingredients In Pulao/Rice

1 tsp Olive oil (Or any Vegetable oil)
1 tbsp Ghee (Clarified Butter)
1 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafoetida powder
1 bay leaf
2 whole black peper
Half Bunch of Fresh Methi about 2 cup chopped Fresh Methi leaves
2 Onion Sliced (1 large & 1 medium)
2 Tomatoes small chopped (1 large & 1 small)
1 1/2  tsp Ginger Paste-Garlic Paste
1 tsp Green chilly paste
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 tsp Red Chilly Powder
1/2 tsp Fennel Powder (Saunf)
Salt to taste

3) Garnishing

Few Cashew nuts cut in to pieces and fried



Recipe:

• In a Pan, Boil rice in water with green Cardamom, Bay leaf, black whole Clove, and grated dry coconut. Once done, allow it cool completely. So here, Coconut rice is ready.

• Mean while lets start working with other Ingredients.
• In a Large wok or Kadai, heat oil and Ghee, add cumin and Mustard seeds, as soon as it splutters add asafoetida powder, bay leaf, whole black pepper and sliced onion with pinch of salt. 
• Saute all until onions are soft and translucent. 
• Add Ginger-Garlic paste, Green Chilly Paste, Fresh chopped Methi leaves and chopped Tomato.

• Stir all and mix well until methi becomes soft and is cooked.

• One by one add all spice powder mentioned above (Cumin, Coriander, turmeric, red chilly, fennel powder and salt to taste).
• Stir all for a minutes. 
• Now fold boiled and cooled coconut rice in kadai mixture. Mix all properly, until rice is nicely coated with the kadai mixture.
• Remove in serving bowl, garnish it with fried cashew nuts.

• Serve hot with Fresh Cucumber Raita and Fried Papad.

• Here it is done -a simple Methi Pulao/Rice. [For Cucumber Raita: 2 cup Beaten dahi/Yogurt, 1 cup grated cucumber, salt to taste, roasted cumin powder 1 tsp] 
•  Enjoy your meal...:)