Methi is a common winter vegetable, popularly combined with aloo to make aloo methi. This highly nutritious green, leafy vegetable is unfortunately often resisted for its slightly bitter taste.
If you are familiar with the struggle of getting methi down your kids throat, we strongly recommend this tried and tested recipe. Matar Malai Methi is a rich, creamy, flavourful dish which often finds its place in the exotic list of restaurant menus. Unlike the conventional way, this recipe replaces dairy cream with cashew cream. A perfect blend of healthy green veggies and wholesome nuts!
Why replace dairy in the recipe? Read here to know more.
- Cashew: 14-15
- Methi (fenugreek) leaves: 5-6 handful
- Potato: 3 qty (Steamed and chopped)
- Matar (green peas): 3-4 handful
- Rock Salt: to taste
- Lemon juice: ½ lemon
- Spices: Jeera (sabut), Jeera powder, coriander powder, red chilli powder
- Garlic: 3-4
Adjust quantities of methi, matar and potato based on which veggies you like more.
- Blend some cashews with garlic, salt, red chilli powder and lemon juice.
- Dry roast the jeera seeds in a kadhai/pan. No oil needed – use cold pressed oil, if you need some
- Add steamed potatoes, peas and methi together. Let it mix well
- Add your spices
- Add the cashew paste and let it cook for 5 minutes
- Give it a toss
- Add water to adjust consistency of the curry
- Taste – test for salt, and masalas
Try cashew methi curry with rice. It is super yummy!!!
- Food group: Veggies and nuts
- If you struggle to upyour nuts intake, nut based curries during meal times are good ways to combat this challenge.
- Both veggies and nuts can be combined with other food groups including grains and lentils.
- Ideally these two food groups should not be combined with dairy or fruits (Or should we say avoid dairy and consume fruits alone, not with other food groups!)
Image credit for title pic: www.cookwithmanali.com