Methi Mattar Malai

So I have been taking a little heat (no pun intended) from my readers for posting infrequently. I am trying to make it up by providing a recipe that is sure to delight your tastebuds. Methi Mattar Malai is probably best described as "creamed peas" in English, but that title just doesn't do it justice. This is a dish that has a very rich taste. True to my other recipes, however, it is very easy and quick to make. Once you grind and powder the appropriate ingredients, it takes about 10 minutes to make. If you don't add any spice to it, the kids tend to love it. With a little spice, however, you are sure to receive rave reviews from your guests. Let me know what you think. The ingredients here make a dish that is usually good for about 3-4 people with other dishes also being served. This is a saucy dish so it pairs well with a dry vegetable.

Ingredients:
- 1 cup boiled green peas
- 1/2 cup heavy cream (unsweetened)
- 1 bunch methi (fenugreek) leaves washed in salt water and chopped (I usually just use one bar of the frozen methi found at Indian stores since washing and chopping methi is otherwise a chore. Note, this is a major ingredient so do not leave it out.)
- 3 tbsp. ghee or butter
- salt to taste
- 1/2 tsp. cumin seeds
- 1 pinch asafoetida (hing)
- 1 cardamom (*this is an important ingredient in getting the right flavor)
- 2-3 cloves (*this is an important ingredient in getting the right flavor)
- 1/2" stick cinnamon (*this is an important ingredient in getting the right flavor)
- 1 small onion
- 1 tbsp. khuskhus (poppy seeds)
- 1-1/2 tbsp. cashew nuts
- 1 tbsp. yogurt
- 1 tsp. sugar
- 2-3 green chillies (optional, but without any chillies it tastes more like creamed peas)
- 1/2" ginger (or about 1 tsp. ginger paste)

Method:
1. Make a paste out of the onion, poppy seeds, cashewnuts, yogurt, sugar, chilies (if you are using them) and ginger. I usually do this with my mini-cuisinart.
2. Powder together the cardamom, cloves, and cinnamon (this is where my clean coffee grinder is very handy).
3. Heat ghee, add cumin seeds and, when they start to crackle, the asafoetida.
4. Immediately add onion paste and stirfry for 2-3 minutes.
5. Add the powdered spices.
6. Stir, add peas, methi and heavy cream.
7. Add all other ingredients.
8. Boil for 2-3 minutes or till gravy thickens.
9. If the gravy feels too watery, sprinkle a dash of all purpose flour and stir. If it is too thick, add a few tbsp. of milk.
10. Serve hot with naan, parathas, rotis, rice, etc.

Mattar Paneer

I realize it has been a while since I posted a new recipe so I am posting a recipe for a dish that is very popular - Mattar Paneer.


I think this recipe for Mattar Paneer best replicates the flavor found in many restaurants. I use canned diced tomatoes, frozen peas, and store-bought paneer, so there is nothing too complicated going on here!

My kids love this dish. Give it a try and let me know what you think! This recipe serves 3-4 people if there are other dishes, otherwise it may only be enough for 2-3 adults.

Note: I usually use a coffee grinder to crush the various seeds needed in this recipe.

Ingredients:
2 tbsp. vegetable oil
1/2 tsp. jeera (cumin) seeds
pinch hing (aseofetida)
1 medium onion, chopped finely
1 cup diced tomatoes (I use the canned ones)
2 tbsp whole yogurt
1 1/2 tsp garlic paste (or chopped garlic)
1 1/2 tsp ginger paste (or chopped ginger)
1 tsp dhaniya (coriander) seeds, crushed
1 tsp jeeru (cumin) seeds, crushed
1 1/2 tsp kasoori methi (dried fenugreek) (*the secret ingredient)
1/2 tsp haldi (turmeric) powder
1/2 - 1 tsp lal mirch (red chili powder) (note: this can be altered to suit your taste)
salt to taste
2 cups water
1/2 lb. paneer
2 cups frozen peas
1/2 tsp lemon juice
coriander leaves, washed and chopped

Method:

1. In a nonstick pan, heat oil over high heat.
2. You can either fry your paneer in this oil and set the fried paneer aside or you can make this dish without frying the paneer. Both methods are very tasty.
3. Add 1/2 tsp cumin seeds to the oil.
4. After 30 seconds, add onion and stir until brownish (about 5 minutes).
5. Add ginger and garlic and stir for about 1 minute.
6. Reduce heat to medium and add 1 cup of diced tomatoes .
7. Continuously stir while mashing the tomatoes with the back of a wooden spoon so that they create a thick paste with the onions. Continue until oil starts to leave the sides of the pan (about 6-8 minutes).
8. Add 2 tbsp plain whole yogurt and mix for about 5 minutes until the yogurt is well blended and oil again starts to leave the sides of the pan.
9. Add all of the spices and the salt and mix for about 1 minute. As a general rule, start with less red chili powder and add it as you go along (after tasting) to make sure it suits your personal palate.
10. Cut paneer into 1 inch squares that are about 1/4 inch thick.
11. Add 2 cups of water, frozen peas, and paneer to the pan and turn heat on high.
12. Bring to a boil while stirring occasionally (and gently, so as not to break the paneer).
13. Once the dish boils, lower heat to simmer, cover and let cook for about 30 minutes, stirring occasionally.
14. Turn off heat and mix in lemon juice.
15. Garnish with chopped coriander and serve.

Mattar paneer is a saucy dish so it generally goes well with a dry vegetable (like the spicy alu, below).

Here's to your appetite!
Henna