Methi matar malai is mainly prepared with three ingredients fenugreek leaves, peas and cream which its name represents. It is a delicious and popular North Indian curry recipe. It is found in the menu of most Punjabi restaurants. It is a winter special tasty and healthy recipe. It is nutritious rich and even good for kids also. It can be served with Naan, chapati or parantha. Even it tastes great with Jeera Rice. Here is the recipe with step by step instructions & pictures.
1. Firstly, heat 1 tsp oil and 1/2 tbsp butter in a pan.
2. Add 2 cups clean, washed and chopped Methi/ Fenugreek leaves to the pan. Then add 1/4 tsp salt to it.
3. Roast the Methi for 8-10 mins on low-medium flame or till it shrinks to half. Roasted Methi is ready, keep it aside.
4. Now, In a large pan/kadai heat 1/2 tbsp butter and splutter 1/2 tsp cumin then sauté finely chopped 2 garlic cloves, 1/2 inch ginger and 2 green chilies.
5. Add and sauté 1 sliced onion. Then add 2 tbsp chopped cashew nuts or 10 cashew nuts.
6. Add 1 chopped tomato and salt to taste.
7. Add 2-3 tbsp water to it. Cover & cook for 5 mins. or till the tomatoes become soft.
8. Cool this mixture completely and transfer to the grinder jar.
9. Blend to smooth paste without adding any water.
10. Now, in a large pan/kadai heat 2 tsp oil and add 2 green cardamom, 1 bay leaf, 1/4 tsp turmeric powder and 1 tsp coriander cumin powder.
11. Add in the prepared puree to it and sauté well.
12. Sauté until the oil is separated from sides.
13. Now add 1/2 cup water and 1 cup peas to it. Cook for 3-4 mins.
14. Add 1/4 tsp ginger powder/ sonth and 1/4 tsp garam masala to it.
15. Add roasted methi to it and mix well.
16. Add 1/2 cup fresh cream/ malai to it. Mix well to make sure the cream is well combined.
17. Cover and cook for 2 mins.
18. Methi Matar Malai is ready to serve. Enjoy it with Naan, Chapati or parantha. Even it tastes great with Jeera Rice.
0 servings
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