METHI MATAR MALAI RECIPE

           METHI MATAR MALAI RECIPE

Methi Matar Malai is part of every North Indian Menu. The
combination of fenugreek leaves and green peas cooked in cream
and milk is simply awesome. The Indian fenugreek peas and cream
curry is very creamy textured and tastes great when served with
Indian breads.

Serves : 2
Total time : 30 mins

Ingredients:

200 gms fresh fenugreek (methi leaves)
1 cup boiled green peas
1 onion (finely chopped)
2 tsp ginger garlic paste
1 1/2 tsp green chili paste
1 1/2 tbsp oil
1/2 cup chopped Tomato
1/2 tsp cumin seed
1/2 tsp dry mango powder
10 cashewnuts
1/2 cup fresh cream
1/2 tsp white Pepper
1/2 cup milk
Salt to taste

How to make methi matar malai:

Take finely chopped fenugreek leaves in a big bowl and sprinkle 1/2
tsp salt on it. Mix well and keep aside for 10 minutes. Then squeeze
out the water from leaves so that it loses its bitter taste. If you like
you can even deep fry the chopped leaves and not boil. This will
keep the leaves crunchy.
Soak the cashewnuts in warm water for 20 minutes and then grind
in a very smooth paste using littel water.
Heat oil in a kadai, add cumin seeds when they start to splutter add
onions and saute. The color of the onion should remain pink
otherwise the color of the curry will become dark.
Add ginger garlic paste along with green chili paste and saute for
3-4 minute or till the raw smell stops coming.
Add the finely chopped tomatoes and cook till the tomatoes become
mushy.
Add the chopped fenugreek leaves and cook for 5 minute. (Do not
cover the pan as fenugreek leaves losses its green color.)
As soon as fenugreek leaves has mixed well and nice aroma is
emitted add the boiled peas along with dry mango powder and salt.
Cook for another 5 minute.
Add the cream, cashewnut paste and milk. Let it simmer on the
slow flame till we get the thick consistency gravy. Stir constantly
otherwise the cashewnut paste may get burnt.
Delicious methi malai matar is ready to be served with roti or naan.