Matar Methi Malai with Jeera Rice

Introduce

Chef :

Lipika Dalai

Matar Methi Malai with Jeera Rice

#healthylunch With the contrasting flavors of the two vegetables it features ,wonderfully bitter methi or fenugreek leaves, and sweet... delicious green peas....This dish would delight your tastebuds. But better still, it’s incredibly healthy. It's also a gluten - free recipe.

Ingredient

2 cups

methi/fenugreek leaves,roughly chopped

3/4 cup

green peas, frozen or fresh

1/2 cup

milk

1/2 cup

cream

1/2 cup

water

1 teaspoon

cumin seeds

2 tbsp

broken cashews

medium sized onion

green chilli

1/2 inch

ginger

garlic cloves

cardamom pods

1 teaspoon

poppy seeds, khus khus

2 tsp

Oil

1/2 tsp

Garam masala

As needed

Coriander leaves for garnish

Cooking instructions

* Step 1

Method or the process of making matar metthi malai: Heat oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle. Add green chilli, chopped ginger and garlic. Saute for a minute.

* Step 2

Add the roughly chopped onion, broken cashews and poppy seeds, also called khus khus.

* Step 3

Saute for 2-3 minutes or till the onions are translucent and cashews softened.Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender.Blend to a smooth paste. Set aside.

* Step 4

In the same pan heat 1-2 teaspoon of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away.

* Step 5

Add milk and water and give a good mix. Once it comes to a little boil, add the chopped methi leaves and mix.

* Step 6

Add the boiled green peas and mix.Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium low flame for 4-5 minutes.

* Step 7

Sprinkle some garam masala on top and switch off the heat.Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or jeera rice.

* Step 8

Process for making jeera rice: wash the rice 4 to 5 times until the water turns clear. Drain and set it aside.Heat a pressure cooker, add oil (or ghee) to it. Then add the bay leaf, sliced green chilli, cloves, green cardamom and cumin seeds. Let the cumin seeds splutter.