Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Methi Matar Malai/Methi Malai Matar
Methi Matar Malai/Methi Malai Matar is an aromatic, creamy, and flavourful North Indian Curry.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Accompaniments, Bachelor Recipes, Brunch, Festival Cooking, Kid-Friendly, Protein Rich Diet, Side Dish
Cuisine:
Indian, North Indian
Servings:
6
people
Calories:
Author:
ArchanaPotdar
Ingredients
For the onion paste:
1
tbspn
Oil
¼
inch
¼cinnamon stick
2
Cloves
2
green cardamom
2
black pepper
1
green chilli chopped
½
inch
Ginger
2
Garlic cloves
1
cup
onion chopped
2
tbspn cashew nuts
a!For the methi malai matar:
For the methi malai matar:
1 ½
cups
green peas boiled
2
cups
fenugreek leaves plucked
1
tbspn
Oil
½
teaspoon
cumin seeds
1
teaspoon
garam masala
Salt to Taste
1
cup
Water
¼
cup
fresh cream
Instructions
Boil the green peas.
On the washed methi leaves sprinkle salt mix and set aside for 10 minutes.
After 10 minutes squeeze out the water from the methi leaves then chop the leaves. This helps in getting rid of the bitterness of the leaves.
To make the onion paste:
Heat the oil in a kadhai/wok saute' whole spices (cinnamon, cloves, peppercorns, cardamom) till you get a nice aroma.
Add and sauté ginger, garlic and green chillies. Be careful not to saute' too much and change the colour of the spices.
Add onions and fry till they are soft and translucent. Let it cool down a bit.
Add the onions mixture and cashew nuts to the chutney jar and grind to a smooth paste.
To make the Methi Malai Matar:
In the same kadhai/wok heat the oil and add the jeera seeds.
Once the jeera splutters add the green peas and chopped methi leaves, salt and garam masala.
Mix well and add the onion paste.
Add water and bring to boil. Adjust the thickness to your taste, check the seasoning.
Stir in the well beaten cream, simmers for a minute or 2. Switch off the flame. cover and let the flavours mingle.
Serve hot with roti, naan, paratha.