Methi Matar Malai

 

Welcome to my kitchen, Today we will learn how to make Methi Matar Malai. Fenugreek (fenugreek) is a popular winter vegetable in India. Fenugreek Pea Malai is a delicious and popular North Indian curry made with fenugreek leaves, peas, and malai.  you can see it on the menu of most North Indian or Punjabi restaurants. it is a healthy dish. it is good for kids too. it is very easy to make. you can make it in a very short time. Methi and Matar are a super hit combination as their flavors complement each other well. everyone likes the creaminess and pleasant flavor of this fenugreek green peas curry. so let’s start to make. recipe of Methi Matar Malai.

Ingredients for the Methi Matar Malai

1 cup chopped fresh Methi Leaves (fenugreek leaves)

½ cup boiled green peas

1 medium-size onion – chopped

¼ cup cashews

4 to 5 chopped garlic cloves,

1-inch ginger, chopped

2 to 3 green chilies, roughly chopped

1 teaspoon cumin seeds

2 tablespoons ghee (clarified butter) or oil

Water as required

Sugar as required

Salt as required

1 or 1/2 cup fresh cream (malai)

1to ¼ cup milk

1-2 fresh tomato –chopped

Prepare the dry masala for Methi matar malai.

1 small piece cinnamon, 3-4 cloves, 2 green cardamom,4-5 black peppercorns, and 1tsp cumin seed. (Roasted all the spices lightly and make powder)

Few chopped coriander leaves for garnishing

Firstly Preparing The Paste and keep aside.

In a grinder jar, add 1 teaspoon cumin seeds, chopped onions, cashews,  chopped garlic, chopped tomato, ginger , and green chilies. Grind and make a smooth paste. and keep aside

Recipe of Methi Matar Malai

Step 1:- First wash the fenugreek leaves. sprinkle salt and keep aside for 15 minutes. after 15 minutes squeeze out the water.

Step 2:- Heat ghee or oil in a Kadai and add the cumin seed.

Step 3:- When the cumin seeds crackle, add the fenugreek leaves and cook 2-3 minutes on low flame. when they cooked properly, transfer to a plate and keep aside.

Step 4:- Again heat ghee or oil in the same Kadai.

Step 5:- Add the ground paste and fry the paste for 6 to 7 minutes on low flame,. now add dry masala and fry till it starts giving a fragrant aroma.

Step 6:- Cook stirring continuously otherwise paste will be sticking to the Kadai. if the paste sticks to Kadai you can add some water.

Step 7:- When the paste release oil from the sides. Add fried fenugreek leaves and saute for 2 minutes.

Step 8:- Now add boiled pee, milk, sugar, salt, and fresh cream and cook on a medium flame for 2-3 minutes.

Step 9:- Add water and mix well and simmer the gravy for 5 to 6 minutes.

Garnish with coriander leaves and serve methi matar malai hot with naan, parathas or phulkas.