Methi Makai Matar Malai (Sweet Corn & Peas in Creamy Fenugreek Curry)
Ingredients
2 cups fresh green fenugreek (washed, finely chopped)
¾ cup green peas (shelled & boiled)
¼ to ½ cup corn kernels (boiled)
1 tbsp cashew nuts
1 tbsp cream
½ cup milk+ ½ cup for making cashew nut paste
1½ tbsp olive oil (or refined oil)
1 generous pinch cumin seeds
1 small onion (finely chopped)
½ tsp ginger paste
½ tsp garlic paste
3-4 green chillies (split)
½ tsp coriander powder
½ tsp garam masala powder
¼ tsp white pepper powder (+/- to taste)
½ tsp dry mango powder (+/- to taste)
Salt to taste
Preparation
1
Sprinkle about ¼ tsp salt to the fenugreek leaves and mix them well.
2
Keep them aside for approximately half an hour. Squeeze out the water and keep it aside.
3
Make cashew nuts paste by adding milk. Add milk gradually till you have the desired consistency.
4
Heat oil in a pan and add cumin seeds. Once they crackle, add onions, ginger garlic paste and fry till the ginger and garlic become fragrant and the onions become translucent.
5
Add fenugreek leaves and sauté for five minutes on medium heat. Add peas, corn & split green chillies and sauté for another minute or two.
6
Add cashew paste, cream, salt, dry mango powder, white pepper powder, coriander powder and garam masala and cook for half a minute. Add milk now and cook for further 3-4 minutes.
7
Serve with chapatti or as filling for sandwich.
8
Note: Boil the green peas till they are done but firm.
9
Note: I have reduced the amount of cream to 1 tbsp from 3 tbsp. For rich gravy use this amount. Also, feel free to adjust the amount of milk, if using.
10
Note: The addition of dry mango powder is optional but I like the hint of tang it adds to the creamy flavours.
11
Note: Since the fenugreek leaves were marinated in salt, be watchful with the amount of salt you add to the dish.
12
Note: I used split green chillies but you can add finely chopped if you want more heat in the dish.
13
Note: Reduce the gravy so that you have a nice thick creamy filling for your sandwich
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About
A versatile winter dish with complex flavors but simply delicious with chapati or as filling for sandwich.
Yield:
2
Added:
Wednesday, December 4, 2013 - 4:05am
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