Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, methi matar malaai (fenugreek-peas in creamy curry). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Methi Matar Malai is a maharastrian dish. Methi Matar Malai is a very popular North Indian gravy dish. Its a very delicious creamy recipe made with Fenugreek leaves and green peas.
Methi Matar Malaai (Fenugreek-Peas in Creamy Curry) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Methi Matar Malaai (Fenugreek-Peas in Creamy Curry) is something which I have loved my entire life.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Methi Matar Malaai (Fenugreek-Peas in Creamy Curry):
- Get 1.5 cups methi, fenugreek leaves, roughly chopped
- Make ready 3/4 cup green peas, frozen or fresh
- Prepare 1/2 cup heavy cream
- Make ready 1/4 cup milk
- Make ready 1/2 cup water
- Get 1 teaspoon cumin seeds
- Get 1 onion, medium
- Prepare 1.5 tablespoons broken cashews
- Get 1 green chilli
- Get 1/2 inch ginger
- Get 2 garlic cloves, big
- Prepare 2 cardamom pods
- Get 1 teaspoon poppy seeds, khus khus
- Take Garam masala to sprinkle
- Get 2 tablespoon oil/ghee
- Take Handful coriander leaves chopped
This North Indian curry is well known for its rich creamy texture, and pairs perfectly with naan or rice! An authentic dish that is a perfect combination of creamy, sweet and bitter. Methi Matar Malai is a soft creamy North Indian gravy that is made with fenugreek leaves and peas. Methi malai matar gravy has a smooth and delicate texture due to the addition of cream.
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.
You can also add paste of cashews and almonds to increase the richness of the recipe. 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 creamy side dish that complements all types of flatbread. This curry is nutritious and mouthwatering.
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