Methi Matar Malai
Methi Matar Malai is a sumptuous North Indian curry made with fenugreek leaves, green peas and cream.
Ingredients
- 1 cup fenugreek leaves chopped
- ½ cup green peas boiled
- 1 medium-sized onion chopped
- 15-20 pieces cashews
- 1 tsp cumin seeds
- ¼ tsp garam masala
- 3-4 pieces garlic chopped
- 1 inch ginger chopped
- 2 green chilies chopped or as per your taste
- 4 tbsp. oil or clarified butter
- ½ cup water or the stock/water of boiled green peas
- ½ cup cream malai or low-fat cream
- ½ tsp sugar
- salt as required
- 1.5 cups water for boiling peas
For Garnish
- 1 - 2 tbsp. coriander leaves chopped
Instructions
- Wash the fenugreek (Methi) leaves, sprinkle some salt and keep aside for 15 minutes. Squeeze the water.
- In a grinder jar or blender, add cumin seeds, chopped onions, cashews, garlic, ginger and green chilies.
- Grind to a smooth paste.
- Boil the green peas in a pan with for 7 to 8 minutes until tender or steam it.
- You can also boil the green peas in a stove-top pressure cooker for 5 to 6 minutes.
- Keep ½ cup of the boiled water of peas for stoke.
- Heat ghee or oil in a pan or Kadai.
- When the ghee hot, add the ground masala.
- Sauté the paste on a low heat stirring often until ghee is separating from the sides. If the masala stuck to the kadai, add some water.
- Add chopped Methi leaves and sauté for 2 to 3 minutes.
- Add ½ cup water or the stock/water. Mix thoroughly and simmer the gravy for 3 to 4 minutes stirring often.
- Add the boiled peas and cream.
- Simmer the gravy for 5 - 6 minutes on a low heat.
- Add the sugar and salt. Mix again.
- Add garam masala powder.
- Garnish with coriander leaves and serve methi-matar-malai hot with naan, paratha or roti.
Nutrition
Calories: 323kcalCarbohydrates: 14gProtein: 6gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 34mgSodium: 92mgPotassium: 214mgFiber: 3gSugar: 5gVitamin A: 1331IUVitamin C: 16mgCalcium: 46mgIron: 2mg
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