A popular Indian curry, Methi Matar Malai combines fresh methi leaves with green peas and creamy in a sweet, rich and creamy curry.
Ingredients:
- 3 teaspoons oil or ghee divided
- 1 teaspoon cumin seeds
- 1 green chili chopped (optional)
- 1/2 inch ginger chopped
- 2-3 large garlic cloves chopped
- 2 green cardamom pods
- 1 medium onion chopped
- 1.5 tablespoons broken cashews
- 1/4 cup milk
- 1/2 cup water
- 1.5 cups chopped methi fenugreek leaves
- salt to taste, around 1/2 teaspoon
- 3/4 cup green peas
- 1/2 cup heavy cream/ malai
- garam masala to sprinkle
- 1 large chopped tomatoes
- Turmeric powder
- red chilly powder
- coriander powder
Method:
Heat ghee in a cooker and add cardamom, cloves chopped fenugreek leaves and saute for 1 minute.
Then add peas and 1/2 cup milk and close lid of cooker and cook for 2 whistle or untill peas soft.
Heat ghee in a pan on medium heat.
Once the oil is hot, add the cumin seeds and wait until they sizzle.
Add the green chilli, chopped ginger, garlic.
Saute for a minute or two.
Then add the roughly chopped onion, cashews and tomatoes .
Sauté for 2-3 minutes until the onions are soft and translucent.
Then remove the pan from heat and let it cool down a bit.
Transfer the entire mixture to a blender and blend to a smooth paste.
To the same pan now add the remaining 1.5 teaspoon of ghee.
Once hot add the prepared paste to the pan and cook for few minutes until the raw smell goes completely.
Then add the malai or cream and give it a good mix. Make sure there are no lumps.
Let the mixture come to a slight boil and then add the cooked mixer of methi and peas and stir.
Cover the pan and let it simmer on medium-low flame for 4 to 5 minutes.
Finally remove the lid and sprinkle some garam masala on top and switch off the heat.
Serve methi matar malai with naan, roti or rice!
