Methi Matar Malai Recipe
The combination of fresh fenugreek leaves, green peas, and creamy sauce creates a dish that is both flavorful and satisfying.
Ingredients
- 1 cup Boiled Green Peas
- 4 cups Methi Leaves
- 1 tbsp Ghee or Butter
- 1 tbsp Oil
- Salt to taste
- ½ tsp Jeera
- ½ tsp Asafoetida
- ¼ cup Fresh Cream 50 ml
To be Ground into a smooth paste (using little water, if needed)
- 3 tbsp Charmagaz 50 grams
- ½ tbsp Poppy seeds Khuskhus
- 4 Nos Cloves
- ½ inch Cinnamon
- ⅓ cup Cashewnuts
- 1 tsp Green Cardamom Powder
- ½ inch Ginger
- 3 nos Green Chilies
- 1 tbsp Curds
- 1 tsp Sugar
- 1 pinch Asafoetida hing
- 2 Onions medium size (50 grams)
Instructions
- To make Methi matar malai, Immerse Fenugreek leaves (Methi) in Salted hot water for 2 minutes. Drain and refresh under running cold water. Squeeze out the water and keep aside Blanched methi.
- Prepare Ground Masala.
- Beat Fresh Cream till it becomes fluffy and smooth. Keep it aside.
- Heat 1 tbsp Ghee and 1 tbsp oil, add Jeera and Asafoetida (hing) and fry till the jeera becomes light brown.
- Add the paste and stir fry for 4 minutes till the masala begins to leaves oil.
- Stir, and add green peas and blanched methi leaves along with 1/2 cup water. Cook for 2-3 minutes or till the gravy thickens.
- Finally add Cream stir and cook for 1 min.
- Serve piping hot with parathas, rotis, etc.
Video
Notes
- To Retain Green Colour of Green Peas : Green Peas will retain their original colour, if you add pinch of sugar while boiling.
- If gravy feels too watery sprinkle a dash of flour and stir.
- If too thick, add a few tbsp of milk.