Methi Matar Malai

Methi Matar Malai

This Sumptuous Methi Matar Malai brings contrasting taste  peas sweetness and slight bitterness from fenugreek leaves on a enjoyable composition.

This recipe can be made with fresh fenugreek leaves or dried ones. We are going to use both here.

RECIPE VIDEO

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INGREDIENTS

• 1 cup fresh fenugreek leaves
• 1 tsp dried fenugreek leaves
• 1.3 cup peas
• 1/2 cup Onion
• 15-20 pieces Cashew
• 1 tsp cooking oil
• 2 tbsp butter
• 1 tsp cumin
• 1 tsp green chilli
• 1 tbsp ginger
• 1 tbsp garlic
• 1/2 tsp turmeric
• 2 tsp salt
• 2-3 tbsp fresh cream

INSTRUCTIONS

1. Boil water, add onion and cashew.
2. Once cashew and onion are soft , switch off flame.
3. Let it cool and blend.
4. In a fry pan , add oil and butter. Oil will keep butter from not burning
5. Add cumin and green chilli.
6. Add ginger and garlic.
7. Sauté for 2-3 min, the raw smell from garlic will go away.
8. Add thoroughly washed fresh fenugreek leaves and cook for few minutes.
9. Once you see the leaves are cooked , add onion and cashew paste. 
10. Cook for 2-3 min.
11. Add dry spices - Turmeric, salt and dried fenugreek leaves.
12. Cook the spices for 2-3 min and add green peas.
13. Add some water(2-3 tbsp), cover and cook the peas for 2-3 min.
14. Once the peas are cooked and mixed well in the gravy.
15. Switch off the flame and add fresh cream.
16. Serve with paratha.

NOTES

• To reduce the bitterness of methi leaves, first mix them with some salt and set aside for a few minutes. Then rinse under running water.