Methi Matar Malai

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serves- 4

*For Gravy

Onion- 1 (Medium, Chopped)

Cashew nuts- 1/4th Cup

Green chili- 1

Green Cardamoms- 2

Ghee or clarified butter- 1 tablespoon

Cumin seeds- 1 teaspoon

Ginger- 1” piece

Clarified butter/ ghee- 1 teaspoon

Fenugreek leaves/ Methi leaves- 1.5 cups, chopped

Peas- 3/4th cup

Milk- 1/4th cup

Stock of the boiled peas/Water- 1/2 cup

Garam masala powder- 1 teaspoon

White Pepper powder- 1 teaspoon (optional)

Salt- 3/4th teaspoon (adjust according to taste)

Fresh Cream- 1/2 cup

DIRECTIONS:

We will start making this recipe by making the gravy.

For that, heat ghee in a pan or kadai.

Once the ghee is melted or becomes slightly hot add in cumin seeds.

Let them crackle.

Now add in the rest of the ingredients for the gravy i.e., chopped onion, cashews, chili, chopped ginger and green cardamoms.

Sauté everything well till onions become translucent.

Add in ½ cup of water and let the mixture come to a boil.

Switch off the heat.

Let this mixture come to room temperature.

Meanwhile we will prepare methi leaves and peas.

Sort and clean the methi leaves.

For that pluck the leaves from the stems and discard the stems.

Thoroughly wash plucked methi leaves.

Chop these washed leaves.

Either steam or boil peas. Reserve the stock to be added in the gravy.

By this time the prepared mixture for gravy will come to room temperature.

With the help of a blender jar grind everything well to a smooth paste.

In a pan or kadai heat a teaspoon of ghee.

When it’s slightly hot add in prepared paste.

Sauté it for a minute.

Add in milk and mix well.

Add in chopped methi leaves and peas.

Mix everything well.

Next, add cream, water/stock, salt, white pepper powder (if adding) and garam masala.

Give it a good mix.

Cover the pan and let it cook on low heat for 4-5 minutes.

Serve methi matar malai with rotis, parathas or naan.

Enjoy!!