Friday, January 9, 2015

Fusion Methi Matar Malai/ Green Peas and fresh Fenugreek gravy

Fusion Methi Matar Malai/ Green Peas and fresh Fenugreek gravy 

This dish is nothing but ,as the names suggest; blend of of 3 basic ingredients I.e
Methi- fenugreek 
Matar- green peas
Malai- cream
There are numbers of preparations that you will find for this curry. Even I have made it from at least 3 different ways. Yesterday when I prepared it for the dinner I did it combining 2 process. I have used the Béchamel Sauce instead of Malai to give the texture and use khova/ mawa to give that richness to the gravy.

In winters you will wine vegetable markets are flooded with greens. And, I personally love working with greens, be it soup, stuffed flat breads, curry and anything else. Since, we get best of the green around this season, so it's ought to make best use of them too..:)

Today I am sharing this very simple and fusion process and my take on Matar Methi Malai..:)

So let's begin....

- 1 cup roughly filled fresh fenugreek leaves
- 1 cup roughly filled green peas, blanched.
- 2 tbsp butter
- 2 tbsp plain flour/Maida
- 1 and 1/2 cup milk
- some water if needed
- salt to taste
- 2 tbsp grated cheese ( I have used cheddar)
- 1/4 black pepper powder
- 1/4 tsp oregano dry or fresh
- 1/4 tsp parsley dry or fresh
-  1/4 tsp basil dry or fresh
- 1 tsp ginger garlic paste
- 1/4th cup mawa/ khova

1. Take a pan add at least 2 cups water to it. Bring it to boil and add the fenugreek leaves. 
2. Cook for a minute and turn off the flame, but let it remain in hot water for at least 6-8 minutes. Once done, drain all the water till last drop,from the blanched methi.
3. In a pan heat butter, and add the ginger garlic paste and sauté for 30 seconds or so.
3. Add, flour and roast till very light golden brown. Ensure to stir continuously else the flour will burn.
4. Once done, add chopped blanched fenugreek leaves. Sauté for 30 seconds.
5. Now, add milk. And from one hand stir continuously to avoid forming lumps. 
6. Once entire milk is thoroughly mixed with the butter and flour mix, add seasoning ingredients.
7. Add salt, pepper powder, parsley and Basil. Mix them all.
8. Add blanched green peas along with Mawa. And let the sauce thicken up a little while it cooks. 
9. Add some water at this stage as we need to cook this gravy for another 3-4 minutes, and we do not want the gravy to thicken up in excess.
10. After adding water, add grated cheese  to the curry. Immediately after adding the cheese curry will start thickening even quicker. So, keep stirring continuously. 
11. Once the sauce/ gravy has reached desired consistency turn of the flame.

Serve this delish bowl of health with chapati or rich .. You will fall in love with it...:) :)

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