Thursday, Dec 20 2007

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Methi Matar Malai

(Fenugreek Leaves In Creamy White Sauce)

Ingredients:

1 cup fresh fenugreek leaves, chopped fine
1 cup fresh peas, boiled
1/2 cup fresh cream
1/4 cup fresh curdled milk (drain out liquid) (for procedure refer paneer making)
1/4 cup fresh curds
10 cashews powdered dry
1 onion chopped
3 green chillies
1 flake garlic
1/2 tsp. sugar
1/4 tsp. garam masala powder
1 tbsp. oil

optional for garnishing:
1 tsp. coriander finely chopped
1 tbsp. grated paneer or cheese

Method:

1. Put fenugreek leaves in plenty of boiling water, cover and simmer for a minute.
2. Drain, squeeze out all water, loosen leaves with hands,keep aside.
3. Grind together onions, garlic, chillies, to a fine paste.
4. Heat oil, stirfry paste till oil seperates.
5. Add fenugreek leaves, peas, garam masala, salt, sugar, cashew powder.
6. Stirfry for a minute.
7. Beat together cream, curds, paneer, till very smooth.
8. Add to simmering vegetable.
9. Stir till smooth and bring to a boil.
10. Simmer for 2-3 minutes.
11. Gravy should be thick and creamy.
12. If it feels too thick add some milk, if too thin, stir in a tsp. of wheat flour.
13. Pour into serving dish, garnish with chopped coriander and grated paneer or cheese.
14. Serve hot with parathas etc.

Making time: 20 minutes
Makes: 3 servings
Shelflife: 5-6 hours

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