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Methi matar malai

Methi matar malai is a creamy gravy with peas and fenugreek leaves, which is  a very popular, Punjabi North Indian recipe. This is very flavorsome, delicious dish and good for kids too! It is simple to make and tastes really yummy thanks to fenugreek leaves.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup Boiled green peas
  • 1 cup Fresh cream
  • 2 Tbsp Oil
  • ½ tsp Sugar
  • ½ cup Water
  • Salt to taste
  • Coriander leaves for garnishing
  • Spices:
  • ½ ” Cinnamon stick
  • 2 Cloves
  • 2 Green cardamoms
  • ½ tsp Black pepper corns
  • Masala paste:
  • 1 Medium size onion chopped
  • 4 Garlic cloves
  • 1 ” Ginger chopped
  • 2 Green chillies chopped
  • ½ cup Cashew nuts

Method
 

  1. Cook the green peas till soft. Set aside.
  2. Wash and chop the fenugreek leaves finely. Keep aside.
  3. Heat the oil in a pan on medium heat and add onions, cook till translucent.
  4. Then add ginger, garlic, green chillies, cashew nuts. Saute for a minute. Remove from the heat and let it cool.
  5. Grind the mixture into a smooth paste. Set aside.
  6. Make a fine powder of all the spices. Keep aside.
  7. Heat oil in a pan. Add the ground paste and fry till it becomes aromatic. Keep on stirring to avoid the paste from sticking to the pan.
  8. Add chopped fenugreek leaves and add ½ cup of water. Mix well and simmer for 10 minutes.
  9. Add boiled peas and cream. Cook for 5 minutes on low flame.
  10. Add sugar and salt. Mix well.
  11. Remove from the stove and transfer to the serving bowl and garnish with coriander leaves. Serve hot with rotis or naan. It also goes well with steamed rice.