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07 February 2018

Methi Matar Malai |North Indian- Fenugreek Leaves and Green Peas Curry

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Methi Matar Malai




Fresh fenugreek leaves and green peas cooked in a rich ,creamy sauce.
Prep Time: 5 minutes .
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:
  1. Onion,finely chopped- 1 large( about 3/4 cup)
  2. Green chilies,sliced- 2 to 3( according to taste)
  3. Ginger,chopped - 1 tsp
  4. Garlic,chopped- 1 tsp
  5. Cashew nuts - 8 to 10
  6. Cumin seeds - 1/4 tsp
  7. Fenugreek leaves/Methi leaves - 1 cup
  8. Frozen green peas(soaked in water for 10 min and then drained) - 1/2 cup
  9. Hot water- 1 cup or as required
  10. Garam masala powder - 1/4 to 1/2 tsp
  11. Fresh cream- 2 tbsp
  12. Salt - to taste
  13. Oil - as required
  14. Coriander leaves,chopped - to garnish
Instructions:

  • Heat oil in a pan,add onion,green chilies,ginger,garlic and cashew nuts.Saute until onion turns golden.
  • Allow this to cool slightly and transfer to a blender.Grind this to form a smooth paste( add 1 or 2 tbsp of warm water if required).Set aside.
  • Heat oil in the same pan ,add cumin seeds and let it splutter.Add the onion mixture and cook,stirring continuously, until oil starts to separate.
  • Now add the methi leaves and cook for 2 to 3 minutes.Next add the green peas and hot water(3/4 to 1 cup or as required).Cook for about 5  minutes or until green peas is cooked.
  • Now add garam masala and cream .Simmer for about 4 to 5 minutes over low flame or until gravy turns thick.Finally add salt and mix well.Garnish with coriander leaves.Serve with roti /chapathi .
  • NOTES
    • You could also use cashew cream instead of fresh cream.
    • Adjust the quantity of green chilies according to your taste. 
    • If you prefer to use fresh green peas,cook the peas before adding to the gravy.




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