Methi Matar Malai

Methi leaves or Fenugreek leaves play an important role in Indian cuisine. These are full of flavor, nutritious and have a medicinal value too. They may be slightly bitter to taste but the use of cream in this dish makes it mild! When I make Methi Matar Malai for a regular lunch, I avoid the cream, so as to cut the excess fat! But if you make it once in a while just excuse yourself for a day and relish with loads of cream!

Ingredients :

• Methi (fenugreek) leaves : a bunch
  (I used frozen)
• Green peas : 1/2 cup
• Onion : 1/2 cup finely chopped
• Ginger garlic paste : 1 tsp
• Green chilies : 2-3
• Kasoori Methi : a pinch
• tomato ketchup : 1 tsp
• Cream : 1/4 cup
• Milk : 1/2 cup
• Coriander powder : 1 tsp
• Salt to taste

Method :

• Wash and finely chop Methi leaves. If using frozen, thaw and keep aside.
• Heat oil in a pan, add chopped onions and sauté till onion gets golden brown.
• Add ginger garlic paste and chopped green chillies and cook for a min.
• Add tomato ketchup, crushed kasoori methi, coriander powder and chopped Methi leaves and mix well. Sprinkle salt to taste and cook for 5-7 min.
•  Now add green peas, cream and milk and cook covered for 5-7 min.
• Methi Matar Malai is ready! Serve hot with roti, chapati or naan!