Saturday, 9 January 2010

Malai Methi Matar (Fenugreek Peas Vegetable Curry)

Benefits of Methi/ Fenugreek Leaves:
Fenugreek leaves/ methi improves digestion and are excellent source of iron. They help in curing diabetes, various skin inflammations and are good for lactating mothers.

  • Fenugreek Leaves: 1 bunch
  • Cream/ malai: 1/2 cup (beated)
  • Peas: 1 cup (boiled)
  • Salt: to taste
  • Butter: 2 tbsp
  • Cumin seeds: 1 tsp
  • Asafoetida: a pinch
  • Cardomom pwd: 1/2 tsp
  • Cinnamon pwd: 1/4 tsp
  • Onion: 1
  • Sugar: 1tsp
  • Cashew nut paste: 1 tsp
  • Curd: 2 tsp
  • Green chilli: 2
  • Ginger Garlic paste: 1-2 tsp
  1. Dip fenugreek leaves in hot salted water for 5 minutes .
  2. Wash propely under tap water. Remove excess water.
  3. Grind onion and green chilli to form paste.
  4. Heat butter in pan. Add cumin seeds and asfoetida. Let them splutter.
  5. Add onion-chilli paste, ginger garlic paste and cashew paste.  Cook for 2-3 minutes.
  6. Add salt, sugar, curd, cinnamon and cardamom pwd.
  7. Add fenugreek leaves, peas and cream. Mix well. Cook till done (till you get thick gravy).
  8. Ready to serve with chapati, parantha, nan or bread.

    1 comment:

    1. That is interesting to know about Fenugreek.Who would have thought this might be good for diabetes and mothers.I saw your site from the foodieblogroll and if you won't mind, I'd love to guide foodista readers to your site.Just add a foodista widget at the end of this blog post and it's ready to go.Thanks!


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