Methi Matar Malai Recipe

 

 

PREP TIME

15 mins

COOK TIME

25 mins

TOTAL TIME

40 mins

 

RECIPE TYPE: curry

CUISINE: north indian

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

Main ingredients:

• 2 cups chopped fresh fenugreek leaves/methi
• 1 cup boiled green peas/ matar
• 1 cup fresh cream/malai
• 2 tbsp ghee or oil
• ¼ or ½ cup water
• sugar as required (optional)
• salt to taste

Ingredients for the paste:

• 1 medium size onion, chopped
• 1 tsp cumin seeds
• 3-4 cloves garlic, chopped
• 1 inch ginger, chopped
• 1 or 2 green chilies, chopped
• ½ cup cashewnuts

Garnish:

• a few coriander leaves, chopped

1: you will need fresh methi/fenugreek leaves. pluck the leaves from the stem, wash the leaves in running water well to remove the mud impurities. drain and then chop the leaves finely.

2: take all the ingredients for the paste in a grinder or blender- namely onion, ginger, garlic, cumin and green chilies…

3: make a smooth paste and remember to add cashews if you have forgotten them 

4: prepare a smooth paste without any water. add very little water if required.

5: heat ghee in a pan or kadai and then add the paste to it.

6: fry the paste in ghee till it become aromatic. you don’t have to brown the paste. stir in between to ensure that the paste does not stick to the pan. if it does stick then add some water.

7: add the chopped fenugreek/methi and water to the paste.

8: mix it well.

9: simmer for some more minutes.

10: now add boiled matar/peas.

11: then add cream.

12: simmer for a some more minutes and lastly add some sugar and salt.

13: mix well and simmer for a minute. garnish with coriander leaves and serve themethi matar malai with naan or parathas or rotis. methi matar malai also goes well with plain boiled basmati rice or jeera rice.

if you are looking for more curry recipes then do check restaurant style methi mushroom,palak paneer, lauki kofta, paneer butter masala, and mushroom peas curry.