Methi Matar Malai Recipe

This one is a perfect winter recipe since during winters you get both methi and matar in abundance, everyone should try to make this creamy and lightly spices curry dish. The recipe is very easy to prepare and tastes great at the same time. Serve this creamy curry dish with chapatti, paratha or even rice.

Here is a step by step recipe of the same.

Also Read: Garlic Naan (Stove Top) Recipe

Ingredients:

• Fenugreek leaves/methi- 2 cups (chopped)
• Green peas- 1 cup (boiled)
• Onion- 1 medium (chopped)
• Cumin seeds/jeera- 1 tsp.
• Garlic- 3-4 cloves (chopped)
• Ginger- 1-inch piece (chopped)
• Green chilli- 2, chopped
• Fresh cream- 1 cup
• Cashew/kaju- ½ cup
• Oil- 2 tbsp.
• Water- ¼ or ½ cup
• Salt- as per taste
• Coriander- ½ cup (Chopped)

Procedure:

1.  Add the onion, cumin, garlic, ginger, green chili and cashews to a grinder grind all the ingredients to make a paste. If  required add a little water while grinding the ingredients.
2.  Heat some oil in a pan or kadhai. Add the prepared paste to the oil. Sauté the paste for 6-7 minutes or until fragrant.  Make sure to stir the paste at regular intervals or it may get burned.
3.  If the paste is sticking to the bottom of the pan or kadhai then you can add a little bit of water to the pan.
4.  Once the masala is cooked, add the fenugreek leaves along with ¼ cup water.
5.  Mix all the ingredients well and then allow it to simmer for 8-10 minutes.
6.  Now add the cream and the peas.
7.  Cook for another 6-7 minutes on a low flame.
8.  Add the salt according to your taste.
9.  Garnish with chopped coriander leaves.
10.  Serve the methi matar malai with paratha, chapatti or naan.

Image Source: justodthings

Also Read: Quick And Easy Homemade Tawa Naan Recipe