Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, methi matar malaai (fenugreek-peas in creamy curry). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Methi Matar Malaai (Fenugreek-Peas in Creamy Curry) is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Methi Matar Malaai (Fenugreek-Peas in Creamy Curry) is something that I have loved my whole life. They are fine and they look fantastic.
Methi (Fenugreek) is a popular winter vegetable in India. I remember those cold winter mornings in Delhi when we were served hot Methi parathas with butter for breakfast, so good it used to taste. Methi Matar Malai is a very popular North Indian gravy dish.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook methi matar malaai (fenugreek-peas in creamy curry) using 16 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Methi Matar Malaai (Fenugreek-Peas in Creamy Curry):
- Make ready 1.5 cups methi, fenugreek leaves, roughly chopped
- Make ready 3/4 cup green peas, frozen or fresh
- Take 1/2 cup heavy cream
- Prepare 1/4 cup milk
- Take 1/2 cup water
- Take 1 teaspoon cumin seeds
- Make ready 1 onion, medium
- Prepare 1.5 tablespoons broken cashews
- Get 1 green chilli
- Make ready 1/2 inch ginger
- Get 2 garlic cloves, big
- Prepare 2 cardamom pods
- Take 1 teaspoon poppy seeds, khus khus
- Take Garam masala to sprinkle
- Get 2 tablespoon oil/ghee
- Make ready Handful coriander leaves chopped
An authentic dish that is a perfect combination of creamy, sweet and bitter. Methi Matar Malai is a sumptuous Indian dish of green peas in a creamy, rich sauce, often found on restaurant menus. With the contrasting flavors of the two vegetables it features– wonderfully bitter methi or fenugreek leaves, and sweet, delicious green peas – this dish would delight the finickiest. Methi Matar Malai is a soft creamy North Indian gravy that is made with fenugreek leaves and peas.
Instructions to make Methi Matar Malaai (Fenugreek-Peas in Creamy Curry):
- Heat 1.5 teaspoon of oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle.
- Add green chilli, chopped ginger and garlic. Saute for a minute or two.
- Add the roughly chopped onion, broken cashews and poppy seeds
- Saute for 2-3 minutes or till the onions are translucent and cashews softened.
- Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender.
- Blend to a smooth paste. Set aside.
- In the same pan heat 1.5 more teaspoon of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away.
- Add milk and water and give a good mix.
- Add the boiled green peas and mix.
- Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium-low flame for 4-5 minutes.
- Sprinkle some garam masala on top and switch off the heat.
- Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.
Methi malai matar gravy has a smooth and delicate texture due to the addition of cream. You can also add paste of cashews and almonds to increase the richness of the recipe. Methi Matar Malai Recipe. by Anita Mokashi. Now add fenugreek leaves and green peas. Methi Malai Mater is a rich and flavorful Indian vegetable dish.
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