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