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Methi Malai Matar
Methi Malai Matar is a creamy curry made with fenugreek leaves, green peas, and cream, simmered with spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Fenugreek Leaves (fresh, washed and chopped) | 2 | Bunch |
| Green Peas (fresh or frozen) | 300 | Grams |
| Onion (medium-sized, finely chopped) | 2 | Count |
| Tomato (medium-sized, pureed) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit lengthwise) | 2 | Count |
| Heavy Cream (whole milk based) | 200 | Milliliters |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Coriander Powder | 1 | Tsp |
| Garam Masala | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil (vegetable or canola) | 2 | Tbsp |
| Water | 250 | Milliliters |
Instructions
- Heat oil in a pan over medium heat and add cumin seeds. Allow them to splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
- Add tomato puree and cook until the oil separates from the mixture.
- Stir in turmeric powder, coriander powder, and salt. Mix well.
- Add chopped fenugreek leaves and cook for 3-4 minutes until they wilt.
- Add green peas and water. Cover and cook for 10 minutes on low heat.
- Stir in the heavy cream and garam masala. Simmer for another 5 minutes.
- Adjust seasoning if needed and serve hot with rice or bread.
Prep
- Thaw green peas if using frozen
Kitchen equipment
Blender or Food Processor For Pureeing Tomatoes