Methi Matar Malai

The pleasing bitterness of fresh fenugreek leaves paired wonderfully with the sweet fresh green peas and the mild sweet ,aromatic and creamy gravy loaded with fresh cream and cashew nuts makes this North Indian vegetarian dish a complete hit…. especially in freezing winters.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves- 4

Ingredients and Quantity:

Fenugreek leaves clean, washed and chopped- 1 ½ cups

Dried Fenugreek leaves (Kasoori Methi), broiled and crushed-02 tsp.

Green peas, boiled- ½  cup

Fresh cream- 3/4^th cup

Garam masala powder- ½ tsp.

Sugar- ½ tsp. (Optional)

Refined Oil- 02 tbsp.

Salt –to taste

For the smooth paste:

Onion, roughly chopped- 02 large

Cumin seeds- ½ tsp.

Ginger – 1 inch piece

Garlic , cloves- 4 nos.

Green chillies, roughly chopped- 02 nos.

Cashew nuts- 1/4^th cup

For the Garnish:

Dried Fenugreek leaves (Kasoori Methi), dry roasted and crushed-01 tsp.

Method:

In a non-stick pan add ½ tbsp. of oil, add the chopped fenugreek leaves, sauté for 02 minutes add a little salt. Set aside.

Prepare a very smooth paste in a blender of all the ingredients mentioned from onion to cashew nuts.

In a heavy- bottomed non-stick pan add oil, let it heat on a medium flame add the paste. Cook for 05 minutes till the raw aroma disappears.

Add the sautéed fenugreek leaves. Cook for a minute. Add the Kasoori methi.

Add ½ cup warm water, mix well and cook for another 5 minutes, stirring it occasionally.

Add the boiled green peas, fresh cream, salt, and sugar and garam masala powder.

Cook on simmer in order to prevent the cream from curdling.

Serve hot garnished with kasoori methi.

Chef Tips:

1. You may sauté the onion, ginger and garlic without discoloring it ensuring that the raw aroma disappears. Cool it down completely and grind to a smooth paste with cumin seeds, green chillies and cashew nuts
2. You may add a little milk to adjust the consistency of the prepared Methi Matar Malai