Methi Matar Malai Recipe

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Prep Time 20 Minutes

Cooking Time 10 Minutes

Servings 3-4

Rating

Methi Matar Malai tastes mildly sweet and has white gravy instead of red gravy. Methi and Matar are a super hit combination as their flavors complement each other well. It can be enjoyed with butter Kulcha or paratha. Let’s follow this recipe.

Ingredients

2 cupschopped fenugreek (methi) leaves
3/4 cupboiled green peas
Saltto taste
3 tbspoil+
1/2 tspcumin seeds (jeera)
1/2 cupfinely chopped onions
1/2 cupfresh tomato pulp
1 1/4 cupsmilk
a pinch ofsugar
2 tbspfresh cream

To Be Ground Into A Smooth Paste (using Little Water)

1/4 cuproughly chopped onions
4green chilies, roughly chopped
25ginger (adrak)
3garlic (lehsun) cloves
10-12broken cashew nuts (kaju)
2 tsppoppy seeds (khus-khus)

For The Dry Masala Powder (to Be Lightly Roasted and Powdered)

25cinnamon (dalchini)
4cloves (laung / lavang)
2cardamoms
4black peppercorns (kalimirch)
1 tspcumin seeds (jeera)

Directions

Step1Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep it aside for 15 minutes and squeeze out the water from the leaves.
Step2Blend onions, green chilies, ginger, garlic, cashew nuts, poppy seeds into a smooth paste.
Step3Heat 2 tbsp of oil in a kadhai and add the cumin seeds and when the seeds crackle, add the fenugreek leaves and saute on a medium flame for 2 to 3 minutes and remove the fenugreek leaves and keep it aside.
Step4Add 1 tbsp of oil in a kadhai, add the onions and saute on a medium flame for 1 to 2 minutes or till they turn translucent.
Step5Add the prepared paste and saute on a medium flame for 1 to 2 minute and stir occasionally.
Step6Add tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes.
Step7Add the green peas, sauteed fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water.
Step8Cook on a medium flame for 2 minutes and stir occasionally.
Step9Serve hot.