I love fenugreek - in both dried and fresh forms. Thankfully my family does too - and we are lucky to have access to fresh fenugreek (menthye soppu in kannada, venthaya keerai in tamil, methi bhaji in hindi) through the year. A rich source of calcium and folic acid, we especially love Methi Rice, Grilled Methi Bhakri Pizza, Methi Kadhi, Kadai Methi Matar, Aloo-Methi stir fry and a rustic Menthe Kattina saaru (fenugreek leaves-dal broth) that mom makes amazingly well :-) :-))
Its been 50 months since we at Blogging Marathon (BM) family got together. We had a lovely meet with most of the India-based bloggers last week.
This week, as part of BM # 50, we have fenugreek leaves as the theme. First in this series, is a low-cal and low fat version of the popular restaurant dish Methi Matar Malai. Simply translated it means fenugreek and peas simmered in a rich creamy gravy. As usual, I knew there would be no takers for such a creamy dish at home, so used non fatty substitutes for a yummy meal. Even my FIL who is generally taciturn approved of this dish, and asked for second helpings. So, thats saying a lot I guess.
Notes: we made this once with onions and once without. Both were equally tasty.
Prep time : 15 mins | Cook time : 20 mins | Serves : 4
Methi matar Malai - low fat version : Fenugreek leaves and peas in creamy gravy