Methi Matar Malai
Methi Matar Malai is a creamy curry made with fenugreek leaves, green peas, and cream, cooked with spices and aromatics.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Fenugreek Leaves (fresh, washed and chopped) | 2 | Bunch |
| Green Peas (fresh or frozen) | 250 | Grams |
| Onion (medium-sized, finely chopped) | 2 | Count |
| Ginger (piece, grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit lengthwise) | 2 | Count |
| Cashew Nuts (soaked in warm water for 30 minutes) | 50 | Grams |
| Whole Milk (for making cashew paste) | 250 | Milliliters |
| Heavy Cream (whole milk based) | 200 | Milliliters |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 1 | Tsp |
| Garam Masala | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil (for cooking) | 2 | Tbsp |
| Water (for cooking) | 200 | Milliliters |
Instructions
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add chopped onions, ginger, garlic, and green chilies. Sauté until onions are golden brown.
- Grind soaked cashew nuts with milk to make a smooth paste.
- Add the cashew paste to the pan and cook for 2-3 minutes.
- Add coriander powder, garam masala, and salt. Mix well.
- Add chopped fenugreek leaves and green peas. Stir and cook for 5 minutes.
- Pour in water and bring the mixture to a boil. Simmer for 10 minutes.
- Add heavy cream, mix well, and cook for another 5 minutes.
- Adjust seasoning if necessary and serve hot.
Prep
- Soak cashew nuts in warm water for 30 minutes
Kitchen equipment
Blender or Grinder For Making Cashew Paste