03 March 2010

Posted by Supriya Nair on Wednesday, March 03, 2010 41 comments
It has been almost two weeks since my last post...days have been busy with planning of the new decor at our abode...wiring, painting, and some furniture work that may start anytime this week. I need to search for alternate options to stay online...hmm...suchi meow may be of help...heehee...okay I am drifting to words that are making no sense...let me come to Methi Malai Matar that I had made two weeks ago...and the click was well appreciated by R.

Here is the recipe that I tried for four servings.


  • Methi (Fenugreek leaves) 1 bunch, sorted, chopped, and well washed
  • 1 cup of boiled green peas (I used frozen)
  • 1 large-sized onion, chopped finely
  • 1 tablespoon ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp cumin seeds
  • 1/2 cup cream (I added only two spoons)
For the dry masala:
  • 1 tsp khus khus
  • 1-2 cloves
  • 1-2 cardamom pods
  • 1 bayleaf
  • 1/2 inch cinnamon stick


  1. In a small pan, roast all the ingredients mentioned in the dry masala section.
  2. Let this roasted mixture cool for some time. Later, grind the mixture and form a dry powder.
  3. Heat some oil in a pan. Add the cumin seeds.
  4. When they sputter, add the chopped onion and saute for a while till they turn brown.
  5. Now add the ginger-garlic paste and the red chilli powder and mix well. Let this saute for a while.
  6. Add the methi leaves and cook for 2-3 minutes with the lid closed.
  7. Now add the boiled green peas, salt, and the dry ground masala. Mix well. Let this cook for 5-10 minutes till the methi and peas are well coated with the masalas with some oil letting out.
  8. If you like sweetness, you can add 1 tsp of sugar and mix well.
  9. Now add the cream and mix well. Cook for 2 minutes.
  10. Garnish with chopped coriander or circles of cream using a spoon.
Goes great with hot rotis or phulkas...enjoy the yum time with this delight!
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