The pleasing bitterness of fresh fenugreek leaves 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
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- 3/4th cup
Garam masala powder- ½ tsp.
Sugar- ½ tsp. (Optional)
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- 1/4th cup
For the Garnish:
Dried Fenugreek leaves (Kasoori Methi), broiled and crushed-01 tsp.
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.
- 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
- You may add a little milk to adjust the consistency of the prepared Methi Matar Malai