Methi Matar Malai with a Fragrant Saffron Cumin Scented Pilaf

ppears that my last few posts have been about making dishes with my favorite ingredients. Here's a dish featuring another one of my very favorite, fresh Methi or Fenugreek. To give you an idea how much I love it, whenever I am at our local Indian grocery I eagerly scan through each one of those yellow wooden plank boxes sitting randomly on the floor where the nail is still sticking out from where the lid was forcibly pried off, secretly hoping to find one such box with bunches of fresh methi leaves stacked up. When I lay sight on such a box, my pulse does go up a few beats a minute, I kid you not. Hubby is well aware and when he goes grocery shopping by himself and get me a couple of bunches, he sure earns a few points ;) I also grow them in my backyard as well to have a limited yet regular supply. Last but not the least, I always keep a box of Kasoori methi or dried fenugreek leaves in my pantry just in case I run out in my backyard and the stores don't have it either, proof enough? lol.

Browse around USMasala and you will find several dishes that incorporate this ingredient sometimes in traditional and sometimes creative way, all showing the versatility of this ingredient. Another such traditional dish is Methi Matar Malai - literally translates to Fenugreek Peas and Cream, a delicious aromatic blend of fresh fenugreek leaves, sweet green peas cooked in a creamy luscious gravy. This is one of those insanely delicious curries that will make you mop your plate clean and ask for more.

Methi is very common in Indian cooking. The leaves are used as herbs, fresh leaves used in dishes like methi dal and aloo methi curry. They are incorporated into parathas (that are my all time fav) and even laddoos of methi seeds. The dried leaves or kasoori methi is  often used to flavor a lot of dishes, mainly creamy paneer and non-vegetarian gravies. The Fenugreek/Methi seed is also used as a spice. The popularity of the Fenugreek is also for the numerous medicinal properties it has to offer. The methi seeds and the leaves are subtly bitter but offers a very strong unique and distinctive flavor to any recipe they are added to.
As every champ needs a sidekick, methi matar malai is best paired with some flavored rice, and what better flavor for rice than some saffron and cumin. A simple yet exotic saffron and cumin flavored Basmati rice that smells and tastes like a million bucks and can be put together in a jiffy.

Ingredients: For the curry ~

Fenugreek leaves ...................... 1 bunch, washed and chopped

Frozen peas ............................ 1 1/2 cups

Evaporated milk ....................... 12 oz can

Salt ...................................... to taste

Oil ....................................... 1 tbsp

Ginger garlic paste .................... 1 tsp

Cumin seeds ............................ 1/2 tsp

Asafoetida .............................. a pinch

Onion .................................... 1 small minced

Tomato .................................. 1/2 cup minced or pureed

Turmeric powder ....................... 1/4 tsp

Coriander powder ...................... 1 tsp

Cumin powder .......................... 1/2 tsp

Garam masala ........................... 1 tsp

Red chili powder ....................... to taste

Sugar or honey .......................... 1/2 tsp

Paneer .................................... few cubes optional
Lemon juice ............................. 1 tsp

Method:

1. Sprinkle  1 tsp salt n lemon juice over Fenugreek Leave, mix well and set aside 15-20 minutes

2. Heat Oil in a medium pan on medium heat.

3. Add Cumin Seeds and asafoetida. Let it pop.

4. Add in Onions. Cook for 2-3 minutes.

5. Add salt n turmeric cook until Onions are a light golden color.

6. Add Tomatoes,ginger garlic paste mix and cook for 5-6 minutes till oil separates.

7.  Squeeze out salt water from fenugreek Leaves and add with coriander powder,red chili Powder and Salt. Mix well, cover and cook for 3-5 minutes. Be sure to stir in between as it burns fast.

8.  Add in the peas.

9. Cover and cook until peas and fenugreek Leaves are cooked (4-5 minutes).

10. Add in garam masala,sugar, paneer n evaporated Milk, mix well and bring to a boil. Let it simmer for 3-4 min.

11. Serve hot with  Rice.

Ingredients: For the rice ~
Rice ...................................... 1 1/2 cup
Hot water ............................... 3 cups
Ghee or butter ......................... 1 tbsp
Oil ........................................ 1 tbsp
Saffron ................................... 1 heaped tsp, soaked in 1 tbsp warm milk or water
Cloves .................................... few
Cinnamon ................................ 1" stick
Cumin seeds ............................. 1 tsp
Crushed cardamom ..................... 2
Nuts ...................................... Cashew, pistachios, raisin, 2 tbsp

Method:
1. Rinse rice with water until water runs clear. Add 3 cups water and soak for 15-20 minutes.
2. In a pot/pan with a tight fitting lid, heat Oil and Ghee.
3. Add cinnamon, cloves, cardamom and cumin – allow them to sputter.Add nuts, saute till light brown
4. Add Rice, Water and Salt.
5. Bring to a boil – uncovered. Add in the saffron milk
6. Covert, reduce flame to low and let rice cook for 12- 15 minutes.
7. Remove cover and stir gently to mix.Turn off heat. Serve with curry. ENJOY!

Notes:
1. If you are not able to find evaporated milk, mix about 3/4 cup water and 2/3 cup milk powder and use or you can use regular milk- take 2 cups and simmer till it reduces to 1 cup and use.

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