I had some frozen Methi lying in my fridge and was thinking about how to use it when am idea popped into my head and would not leave. So last week, I decided to try something and just hoped for the best. Luckily for me, the recipe turned out fine and was actually quite good, if I may say so. So here’s the latest experiment from my kitchen.

Methi Makkai Matar or Fenugreek leaves, Sweet Corn and Peas in a Gravy

Ingredients:

• 1 small cup frozen or fresh methi leaves
• 1 cup frozen or fresh sweet corn
• 1 cup frozen or fresh green peas
• 2 medium sized onions
• 2 medium sized tomatoes, chppped
• 5-6 pods of garlic, peeled
• 1 inch piece of ginger, peeled
• 3-4 red chillies (I used the small ones, you can also use green chillies)
• 10 pieces of whole cashew nuts
• 10 pieces of almonds
• 4-6 tbsp yoghurt
• 4 pieces of clove
• 4 pieces of cardamom
• 1.5 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp ajwain or carom seeds
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala powder
• Salt to taste
• 2 tbsp finely chopped coriander leaves
• 4-5 tsp oil

Method:

• Defrost the frozen vegetables (if using) and lightly cook them in a microwave till they are soft.
• If you don’t have access to a microwave, then pour boiling water over the frozen corn and peas for 20 minutes, drain and keep aside. Let the frozen methi defrost and keep aside.
• If you are using fresh methi, pluck and chop the leaves and keep aside.
• Slice the onions and keep aside. Roughly chop the tomatoes and keep aside. Peel the ginger and garlic and keep aside.
• In a pan, heat about 3-4 tsp of oil and when the oil warms, add the sliced onions and let it brown. We want the onions to caramelise and become brown.
• When the onions are about 80% brown, move the onions to the sides of the pan and in the same oil, add the whole spices – 1 tsp cumin seeds, coriander seeds, carom seeds, cloves and cardamom and let them pop.
• Then add the garlic and ginger and sauté for a minute. Then add the chopped onions and let the tomatoes cook and become pulpy. Switch off the gas and let it cool. Move this to a blender and when fully cool, blend to a smooth paste, adding water if needed.
• In the same pan, add the balance oil and heat it. When the oil warms, add the remaining cumin seeds and let it pop.
• Then add the methi leaves and stir for a few minutes. After that, add the corn and peas and salt to taste.
• Cover and cook until the vegetables are almost done, stirring often.
• When the vegetables are almost done, add the blended paste and stir.
• Add some water to thin (but not too much) and then the spice powders – turmeric powder, red chilli powder, cumin powder and coriander powder.
• In the same blender, whisk the yoghurt well and add it to the gravy.
• Check for seasoning and add what’s missing.
• Add the garam masala powder and let it boil on a low to medium flame for 5 minutes
• Garnish with coriander leaves and serve hot with an Indian bread or even plain rice.