vegetables recipes

Malai Methi Matar

Posted on Updated on


Malai methi matar as the name of this recipe explains it’s made up from malai (heavy cooking cream),
methi (fenugreek leaves) and matar(green peas). It’s an flavorful and creamy sweet and smooth north Indian
dish. This recipe is good for kids ,as fenugreek is good for health and they will definately enjoy this dish
as there is no bitterness or bitter taste of fenugreek(methi) as the presence of onions,cashews and cream
makes the gravy sweeter and creamy.

Do try this recipe , it taste almost like restaurant and my kids loved it.
Serve it with roti/naan or plain rice.

Check out the step by step recipes with photos and try it at home for sure.


Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serves : 4

Ingredients

For malai methi matar recipe:

2 cups Fenugreek leaves (methi leaves) plucked the leaves, measured and then washed
1 ½ cups Green peas boiled or microwaved
½ teaspoon Cumin seeds
1 medium size finely chopped onions
1 tomatoes finely chopped
5-6 cashew nuts
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tbsp kasturi methi
1 tsp Garam masala

1 cup Water
¼ cup Heavy whipping cream or fresh cream or malai
Salt to taste

1 tablespoon Oil

Directions || How to make Malai Methi Matar

Boil the green peas in pressure cooker or cook them in microwave.
Pluck the methi leaves, measure 2 cups then wash very well.
sprinkle some salt over it and keep it aside for 10 minutes.

 

 

 

 

 

 

After 10 minutes squeeze out all the water from methi using your hand. This is the trick to get rid of the bitterness of the methi.
Chop the leaves finely. Keep it aside

Direction for making paste:

Heat the oil in a pan on medium heat. Add cumin seeds and onions.

 

 

 

 

 

 

 

Mix in onions and cashew nuts. Cook them till they are soft and translucent.

 

 

 

 

 

Next add turmeric powder,red chilli powder ,cumin powder and kasturi methi. let the spices cook well. Let it cool down a bit.

 

 

 

 

 

 

Once cooled add this to a blender along with cashew nuts.


Grind into a smooth paste.

 

 

 

 

Heat the oil in a pan on medium heat in the same pan.
Then add prepared onion paste. Cook till all the moisture evaporates and it starts to leave the sides of the pan.

 

 

 

 

 

 

Add green peas and chopped methi leaves. Mix well and cook for 2 minutes.

 

 

 

 

 

 

Add water and let it come to a boil.
Stir in the cream.

 

 

 

 

 

 

 

 

Add remaining salt and garam masala. Mix well and cook for a minute.

 

 

 

 

 

 

Let it simmer for 3-4 minutes and then turn off the stove.
Serve it hot with roti/naan or plain rice.

 

Masala fried Baigan/Vangi(Eggplant)

Posted on Updated on



IMG_7584Baigan known as Vangi in marathi or Eggplant in english . Masala fried baigan is a very common dish all over India.
My kids and husband both are not fond of baigan so I thought of trying something new with it,which can attract them 🙂 hence I scooped the fried Baigan’s with curd/dahi and it turned out to be yum yum yummy.
You can serve your family this dish as a snacks or a side dish with dal and rice.
Trust me your family will surely enjoy it especially kids as curd(yogurt) is every kids weak point or you can say “favorite” 🙂
Prep Time : 10 minutes

Cook time : 15-20 minutes

Serve : 4

Ingredients for Fried Baingan
1 large Vangi/Brinjal(eggplant) round
1 teaspoon Coriander powder
1/4 teaspoon Asafoetida (hing)
1/4 teaspoon Turmeric powder
3/4 teaspoon Red chilli powder
2 tablespoons Gram flour (besan)
1 teaspoon chat masala
Salt to taste

Oil for shallow frying
Hung yogurt and green coriander for topping
Direction || How to prepare fried Baigan/Vangi.
Cut brinjal into thick slices. Make criss-cross incisions on them. Sprinkle salt on both sides and rub well.

Put coriander powder, asafoetida, turmeric powder, red chilli powder ,gram flour and chat masala in a bowl and mix well.

Coat the brinjals with the mixed powder and dust the excess powder.

Heat oil in a non-stick pan, add brinjals and shallow-fry for two-three minutes on each side or till they become golden. Drain on absorbent paper.

Arrange them on a serving plate ,top it with hung curd and coriander leaves and serve hot.