Monday, November 20, 2006

Methi Mattar Curry

The more the merrier! I made this curry during the weekend and was planning to post the recipe during the week. But I saw Seema's version of Methi Mattar Malai at Recipe Junction and decided to go ahead and post my recipe too. I have adapted this recipe from Tarla Dalal's original recipe published in her book Rotis and Subzis. Of course, as usual I found some shortcuts and came up with an easy-to-make recipe.

Methi is truly a tastemaker. Complement it with any vegetable or gravy and it heightens the flavor in any recipe. The same goes with Kasoori Methi - the dried version of fenugreek or methi leaves. A dash of Kasoori Methi goes a long way in enriching the flavor of any gravy. So, go ahead and treat your taste buds with this wonderful green veggie.

Ingredients
1 cup chopped frozen methi leaves (check the freezer section in the Indian grocery store)
1 medium onion chopped
1 cup crushed tomato
1/2 cup frozen green peas
1/2 tsp of cumin seeds
1/2 cup of half and half
2-3 tbps of oil
Salt to taste

For the paste (wet)
1 medium onion
1 tsp ginger-garlic paste
2 tbps cashew nuts
1 tsp khus-khus (poppy seeds)

For the dry masala
2 small sticks of cinnamon
4 cloves
A pinch of cardamom powder
3-4 peppercorns
1 tsp cumin seeds

Method
1. Put the frozen methi in a microwave safe bowl and microwave for 2-3 minutes or until defrosted.
2. Pour oil in a pan and season with jeera, add the defrosted methi leaves and sauté for 5-6 minutes or until soft and set aside.


3. Make a paste of all the ingredients listed for the wet masala.
4. Slightly roast the ingredients for the dry masala (except the cardamom powder) and make a powder.
5. Fry the onion and once it turns transparent add the peas and sauté until soft.
6. Add the wet masala and sauté for 2-3 minutes or until the raw smell disappears.
7. Next add the tomato puree and dry masala and sauté.

8. Add the methi leaves and half and half.
9. Add salt to taste and mix till everything is blended well.

Serve hot with naan, roti or pulao.

Serving size - 1/2 cup
Number of servings - 3 to 4

13 comments:

Sia's corner said...

lakshmiiiiiii,
this is not fair:( u have posted yummmyyy methi recipe and its a lunch time for me... care to send some parcel on my way? ;) he hehe... lovely pics...
cheers
supriya

Lakshmik said...

Sure Supriya. Will send some. But surely do try the recipe. It is simply out of this world.

Sangeeta said...

Lakshmi,

Great recipe. I love this dish. Had it for the first time at a friends house and have been hooked on it since then :)

Asha said...

Great looking recipe and wonderful pics.Thank you LK!

Seema said...

hey lakshmi ....your version looks good and yummy too ...next time i am gonna cook it your way ...by the way truely beautiful pictures..
luv
Seema

Lakshmik said...

Thanks so much Seema. I will try your version too.

Lakshmi

Lakshmi said...

Wow Lakshmi, that looks so yummy and colorful, i am definately going to try this, first have to get peas and some methi, will let u know

Praveena said...

Definately trying this out as hubby dear bought 3 packets of frozen methi when I asked for palak! thanks for the recipe!
Praveena

Pooja said...

hi laxmi,
have never tried rajma dish this way. surely try this one. i always like to have nutritious food for meal, what can be better than rajma for that.
cheers
Stay tuned
-Pooja

chich said...

Thanks Lakshmi......I just made it...n its really come out well:despite the fact that my blender is broken and my methi was dry...it came out good!!!

Anonymous said...

No Chilly in the recipe..? it was rather sweet. I still liked it though..

Anonymous said...

Hi ,

Thanks for the recipe. what is half and half??

Manasi said...

Hi Lakshmi,

Great recipe.. i just tried it and it turns out yummy:) thanks