Methi Malai Mattar

  • 2 finely chopped shallots or onions
  • 3 tablespoons ghee
  • 1/2 tsp. mustards seeds
  • 1/4 tsp. turmeric
  • pinch of chili powder
  • 1 tablespoon fenureek leaves dried
  • 2 pound asparagus, trimmed and cut into 1-inch pieces
  • 2 shelled fresh peas
  • 1 small bunch fenugreek leaves, stems removed - 1 cup
  • 1/2 teaspoon fine sea salt
  •  a small pat of jaggery (optional)
  • Heat oil in a pan and add mustard seeds and cumin seeds, when they start splutter add urad lentils and shallots, fry them till translucent.
  • Stir in asparagus, peas, Fenugreek leaves, sea salt, turmeric, chili powder. Heat over medium heat until vegetables are tender but still slightly all done, about 8 minutes.
Tip:add (2 cloves, 1/2 inch stick cinnamon, black pepper to taste, 1/2 tsp cumin seeds pounded) masala powder and half cup cream and add it towards the end and simmer on low to make a rich spring curry.

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