Gobi Methi Malai / Matar Methi Malai / Gobi masala Side dish

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Methi Gobi Malai / Matar Methi Malai / Methi Matar Malai / Restaurant Style Side Dish 

Gobi Methi Malai is prepared on the similar ways of Methi paneer Malai. Methi Malai is the base for both these curries. This is the season of fresh methi leaves and big big fresh cauliflowers. So I wanted to make best use out of them. I purchased these methi leaves in bulk ( almost 8 bunches ) and prepared kasuri methi with 6 of those bunches. I have used 1 bunch for the preparation of this curry. There are more recipes to come using the methi leaves. So watch this space for more.

The gravy is made with shallots ( sambar onions or small onions ) to make the gravy more tasty. You can use normal onions but the shallots are more sweeter and softer which combines very well with the milk cream ( malai ). Instead of direct cream I am using milk which is boiled to thicken it and then used in the gravy. The shallots when cooked in the milk gives a creamy and silky texture to the gravy. This gravy is similar to the that of the restaurant gravies. So you get the feel of restaurant food at your home. And your kids will love it.

The bitterness from the methi leaves is all absorbed by the creamy milky gravy resulting in a rich, smooth and silky curry which gives you the feel of restaurant eating.

Preparation

Take milk in a pan or vessel and put it on flame. Add cinnamon stick, cloves, cardamom, shallots, green chillies and ginger garlic paste.

Cook this until the shallots become soft and tender. Switch off the flame and let it cool. Take another pan and add oil in it. Temper it with cumin seeds.

When they splutter, add methi ( fenugreek ) leaves and turmeric powder.

Mix well and sauté until they wither. Now add cauliflower florets and green peas.

Add salt and cook covered until the cauliflower is cooked. Stir in between so that the curry do not stick at the bottom of the pan. 

In the meantime, blend the shallots along with other spices and milk in a blender to a smooth paste. Keep aside.

Add this to the cooked cauliflower and green peas.

Mix well and add tomato sauce.

Sprinkle chilli powder and garam masala powder.

Adjust the consisitency by adding water or milk. If you want a rich gravy, add milk else you can add water. Check for seasoning and remove from flame. Serve hot as a side dish for chapathi, roti or naan. This side dish serves as an accompaniment with any mildly spiced pulavs like Carrot Fried Rice,  Coriander Coconut Pulao, Mango rice. 

Ingredients

Milk  2 cups

Shallots  2 cups

Cinnnamon stick  1" piece

Cloves  3

Cardamom  3

Ginger Garlic paste 1 1/2 tsp

Green chillies  2

Oil  2tbsp

Cumin seeds  2 tsp

Methis leaves  2 cups ( loosely packed )

Turmeric powder  1 tsp

Cauliflower florets  2 cups

Green peas  1 cup

Salt  to taste

Tomato sauce  1 tsp

Chilli powder  1 tsp

Garam masala powder  1 tsp

Method

1. Cook shallots, ginger garlic paste, green chillies, cardamom, cinnamon stick and cloves in milk until the shallots are cooked. Allow to cool. 
2. Heat oil in another pan and temper with cumin seeds. 
3. Add the methi leaves ( fenugreek leaves ) and sauté until the leaves wither. 
4. Now add the chopped cauliflower florets and green peas. 
5. Add salt and cook covered until the cauliflower is cooked. Stir in between. 
6. Make a smooth paste out of the cooked shallots along with other spices. 
7. Add this paste to the cooked cauliflower and mmix well. 
8. Add tomato sauce, chilli powder and garam masala powder. 
9. Adjust the consistency by adding more milk or water depending on the richness of the curry you prefer.
10. Check for seasoning and serve as a side dish for chapathi, roti, naan or any flavored rice.

Notes

• You can add cashews or melon seeds in the milk to make it more rich, ( just around 2 tbsp. ).
• If you do not have shallots, you can prepare this this methi malai with normal onions. 
• To get a white gravy just like the restaurant ones, skip adding the turmeric powder. I was health conscious, so I tend to add turmeric in almost all my preparations. But if you are presentation conscious, just skip adding the turmeric powder. 
• Do not cook the curry for long after adding the paste as it will soften the cauliflower too much and it will tend to become  a paste. Of course, this is a good way to get your toddlers eat the curry.
• You can also use frozen green peas for the preparation of this gobi methi malai. Add it after you add the shallots paste.

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