Recipe by Cook's Hideout

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Blogging Marathon# 50: Week 2/ Day 1 Theme: Methi Dishes Dish: Methi Matar Masala Curry We are starting our second week of blogging marathon today and my theme for this week is 'Methi dishes'. I like methi quite a bit -- what I don't like about it is that it takes (almost) forever to take the leaves out, especially the store bought bunches which have tougher stems. I grow my own methi in summer and try to pluck them out when they are still young, so the whole plant can be used in cooking.

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Ingredients

• 1 cup Methi (Leaves - chopped)
• 1 onion (- medium, chopped)
• 2 chilies (Green - slit)
• 1 tsp Ginger-garlic (paste)
• (1.25l) fish stock
• 1 tsp chili powder (Red - (adjust as per taste))
• 1 cup tomato (Puree)
• 1 cup Green Peas (- thawed if frozen)
• 3 half n Half tbsps Heavy Cream (or)
• 1 tsp cumin (Ground)
• 1 tsp coriander (Ground)
• to taste Salt

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Method

1. Heat 1tbsp oil in a pan, add the onions, green chilies, ginger-garlic paste and cook till the onions are translucent and starting to get golden.
2. Next add the chopped methi leaves and cook for a few minutes.
3. Add turmeric, red chili powder, salt and tomato puree. Cover and cook for 4~5 minutes.
4. Stir in the green peas, ground cumin & ground coriander. Cook for 2~3 more minutes.
5. Finally add the cream or half-n-half and ¼~½cup of water depending on the desired consistency of the curry. Simmer for 3~4 minutes. Serve with roti or pulao.

View the recipe instructions at Cook's Hideout