5 minute Malai Ki Sabzi
We Punjabis are known for our “Jugaad”. I think this 5 minute Malai Ki Sabzi was one kind of jugaad, improvised by a harassed mom! It is a quick curry to feed hungry mouths. Jugaad has no English equivalent as far as I know. According to me it would mean a quick fix or improvise and other close meanings are; any kind of creative and out of the box thinking or life hacks. For example, Punjabis may use jugaad to make a Biryani without spices or use their steel Kada or bangle as a bottle opener!
Fast to Cook Malai Ki Sabzi
Long before the fast to cook and good to eat-2 minute Maggi was launched, my mom used to churn out this lip-smacking Malai ki Sabzi or Cream Curry for me in a jiffy. It has been ages since I have made Malai ki sabzi. I am lactose intolerant for many years now and there has been no malai in the house. ( Malai is the cream formed over milk when it is boiled) The other day I was nostalgic and got some full-fat milk and when I saw the layer of cream on it, I had to make Malai ki sabzi with it.
This Punjabi 5 minute Malai Ki Sabzi is a speciality and savoured by all connoisseurs of Punjabi food; either with Parathas or with roti and people like me relish it with steamed rice. This curry is slightly tangy and rich; cream is added to tomato gravy cooked in butter and topped with fresh coriander. My mom never used green peas but I tweaked the recipe and included green peas to the curry and its nutrition quotient got an instant boost.
The delightful colour comes from the marriage of turmeric and tomatoes. You can make it with fresh cream too but it would taste a little different.
5 minute Malai Ki Sabzi at Breakfast, Lunch or Dinner
Malai ki sabzi is usually made for breakfast, as it hardly takes any time and goes well with Parathas. But you can have it for lunch or dinner too. Although it is made with cream it sits quite light on the stomach if you make a semi-thick gravy.
Recipe for Malai ki sabzi or Cream Curry
1 cup cream from full-fat milk
2 tomatoes pureed
1/4 cup fresh or frozen green peas
1 tsp cumin
2 green chillies
1 tsp ghee or clarified butter
¼ tsp turmeric
¼ tsp red chilli powder
2-3 tablespoons milk
Salt to taste
2 tbsp Fresh coriander leaves to garnish
Heat a frying pan and add the ghee. Once hot, add the cumin till they splutter and give out a flavourful aroma. Now add the sliced green chilli.
Next, add the pureed tomatoes and cook till done nicely or the ghee separates. Add the peas or mutter and sauté. Add the salt, turmeric and red chilli powder and give it a quick stir.
Finally, pour in the cream and cook. If it is too thick then add some milk to thin the gravy. I add water as I cannot take too much milk.
Remove from fire and transfer to a serving bowl.
Garnish with fresh coriander and serve hot with parathas (stuffed bread), roti (flatbread), bread or rice.
I had made kale Parathas( kale stuffed bread) and had them with Malai ki sabzi or Cream Curry for breakfast. With the leftovers, I had rice with Malai ki sabzi for lunch and I really miss you Ma!