Methi malai matar with roti
Peas and fresh methi leaves in a smooth, mild, slightly sweet white gravy of onion and cashews finished with milk and fresh cream: a North Indian winter dish for guests, when methi and fresh peas are in season, eaten with rotis or naan. Salting and squeezing the methi takes away most of its bitterness; out of season, 2 tablespoons of kasuri methi stand in for the fresh leaves.
- 1 hTime
- 53 minHands-on
- 4Portions
- 19 gprotein per portion
- 560kcal per portion
Ingredients for 4 portions
- 1 bunchMethi leaves, leaves picked
- to tasteSalt
- 300 gGreen peas, fresh or frozen
- 2Onions, roughly chopped
- 30 gCashew nuts
- 2 tspGinger, chopped
- 2Green chillies
- ≈ 250 mlWater, for the paste
- 2 tbspGhee
- 1 tspCumin, seeds
- 1Bay leaf
- 1 gCardamom, 3 green pods
- 250 mlMilk
- 1 tspSugar
- 100 mlFresh cream
- 3 mlGaram masala
On the side
- 300 gAtta
- ≈ 200 mlWater, for the dough
- 1 tbspGhee, for brushing (optional)
Method
- Put the atta in a bowl and add the water little by little, kneading to a soft, smooth dough. Cover and let it rest.
- Put the onions, cashews, ginger and green chillies in a small pan with the water for the paste and bring to the boil.
- Simmer, covered, for 8 minutes until the onions are soft.
- Meanwhile, pick the methi leaves off the stems, wash them in a few changes of water and chop finely. Sprinkle with a little salt, leave for a few minutes, then squeeze out the bitter juice.
- Let the onion mixture cool a little and blend it to a completely smooth white paste.
- Heat the ghee in a kadai and add the cumin seeds, bay leaf and cardamom. When they sizzle, add the methi and sauté on a medium flame for 3–4 minutes until it wilts and smells cooked.
- Stir in the onion paste and cook, stirring, for 5–6 minutes without letting it brown, until it thickens and the ghee starts to show at the edges.
- Pour in the milk, add the peas, sugar and salt and simmer for 5–6 minutes, until the peas are tender (fresh peas need a few minutes more).
- Stir in the fresh cream and garam masala and heat through without boiling. Turn off the heat and cover.
- Divide the dough into 12 balls and roll them out thin, dusting with a little atta. Cook on a hot tawa, flip when small bubbles appear, then puff them up over the flame. Brush with ghee and serve straight away with the methi malai matar.
