Methi Matar Malai (Fenugreek-peas curry)

After seeing methi matar malai’s recipe in Smitha’s blog, my taste buds complained for not tasting it for a long time. The reason behind 'not tasting' is the availability of methi leaves here. I have never found nice methi here. From past 8 months, I have not prepared anything with Indian methi leaves!!! I substitute dou miao(available in NTUC) for methi, but I don’t get the authentic taste that I used to get in India. But, i thought..ok, let's be fair with dou miao...lets try methi matar malai with this and then, I can comment.I prepared methi matar malai using dou miao & it was not that bad…., but again not the authentic Indian taste.., what to do.., had to compromise with dou miao.

BTW, Dou Miao is a Mandrin word and is snow peas shoots. It is widely used in salads, sandwich etc.

Ingredients:
1 packet dow miow or 1 bunch methi leaves
1 cup green peas/batani/matar
½ cup thick curd (curd should not be very sour)
1 tbsp cashewnuts (soaked in water)
1 tsp khus-khus/poppy seeds
1 tsp garam masala
1 tbsp kasoori methi
½ tsp dhania powder
½ tsp jeera powder/cumin seeds powder
½ tsp amchur powder
1 tsp red chilli powder
1 tsp ginger-garlic paste
1 onion (finely chopped)
Salt according to taste
1 tbsp oil
1 tsp finely chopped coriander leaves for garnishing
1 tsp lemon juice (optional)

Method:

• Make a fine paste of cashew nuts & poppy seeds.
• Heat a small pan, add thick curd (I used Nestle set curd), cashew nut & poppy seeds paste. Keep the flame very low & keep stirring it. This would yield you thick white gravy once you cook for about 5 minutes. Allow it to cool.
• Heat oil in a broad pan, when oil is hot, add ginger-garlic paste & sauté until the raw smell disappears.
• Add onions & sauté till onion turns golden brown.
• Add chopped methi leaves & green peas. Saute these in oil for a minute.
• Add little water & cook the methi leaves & green peas till soft.
• Now, add chilli powder, salt, dhania powder, cumin seeds powder, amchur powder, kasuri methi & mix well.
• Add the white gravy prepared (curd, cashew nut-poppy seeds mixture).Mix it well, add garam masala & cook again for 3-5 mins on slow flame.
• Garnish it with coriander. I like to add little lemon juice too.., as I like it a bit more tangy (anyways, it is your choice)
• Serve it hot with phulkas or paranthas.