Methi Matar Malai Recipe
Tender green peas and flavorful fenugreek leaves, or methi, are combined in the delectable vegetarian Indian dish known as methi matar malai.
Yield: 3 people
Materials
- 2 cups Fenugreek or Methi Leaves chopped
- 1 cup Fresh Green Peas boil them
- 1 no Onion, large chopped
- 3-4 no Garlic Cloves
- 1 inch Ginger
- 1 no Green Chilli
- 10-12 nos Cashew Nuts
- 1½ teaspoon Poppy Seeds
- 1 no Bay Leaf
- ½ cup Heavy Cream
- ¼ teaspoon Garam Masala Powder
- Salt to taste
- 3 tablespoon Vegetable Oil
- 1 tablespoon Ghee
Instructions
- Heat 1 tablespoon oil in a wok and sauté methi leaves for few minutes and keep aside.
- Next heat 1 tablespoon oil and fry chopped onions until they turn transparent.
- Add garlic cloves, ginger and green chilli. Stir for few minutes.
- Allow to cool them and later take them in a grinder.
- Add cashew nuts and poopy seeds in the grinder and make a smooth paste. Set aside.
- Now heat ghee and remaining oil in a pan and add a bay leaf.
- Next add the smooth paste into it and cook for few minutes.
- After that add sautéed methi leaves and mix well.
- Now add boiled green peas and salt and sugar into the curry and combine well.
- Stir in the cream, ½ cup of water, and garam masala; mix thoroughly.
- Cover and cook for 3-4 minutes on medium-low heat. Then turn off the heat and methi matar malai is ready to be served.