Methi Matar Malai

This is a very delicious curry made with Fenugreek leaves, green peas and milk cream. It is known for its combination of mildly sweet, spicy and mild bitterness taste.

Methi Matar Malai has three main ingredients:

Methi (Fenugreek leaves)

Matar (green peas)

Malai (Cream)

Ingredients:

For paste

• 2 tomatoes
• 1 green chili
• ¼ cup cashews
• 1-inch ginger
• 2-3 garlic cloves

• 1 cup chopped Fenugreek leaves
• 1 cup chopped onions
• 1 cup green peas (either frozen or fresh)
• 1 tsp dried Fenugreek (Kasuri methi) leaves
• 2 tbsp oil
• 2 bay leaves
• 1 tsp cumin seeds
• 4 cloves
• 4 cardamoms
• 1-inch cinnamon stick
• ¼ tsp hing
• 1 tsp turmeric powder
• 1.5 tsp red chili powder
• 1 tbsp coriander powder
• 1 tbsp garam masala
• ½ tsp sugar
• Salt
• ½ cup milk cream

Method:

• Boil 2 cups of water, add salt and frozen peas, and cook them for 5-7 minutes until they become soft
• Drain the water and keep peas aside
• Make smooth paste of tomatoes, ginger, garlic, green chili, and cashews and keep it aside
• Take a pan, add oil, and let it heat
• Add whole spices (cumin seeds, bay leaves, cardamoms, cloves, and cinnamon stick) and fry them for 30 seconds
• Add hing
• Add chopped onions and cook until they turn golden

• Then add the paste to it, mix well and cook on low heat until moisture gets reduced
• Add red chili powder, turmeric powder and coriander powder, garam masala, and mix well
• Once oil starts separating, add chopped Fenugreek leaves and mix well
• After 1 minute, add cooked peas, mix well and cook covered
• Once the mixture gets thickened, add 1 cup of water and kasuri methi

• Adjust the salt, add sugar, mix well and let all ingredients cook together well
• Once you get the desired thickness, add milk cream, mix well and cover it
• Cook for another 2 minutes and turn off the stove
• You can garnish it with chopped cilantro
• Serve hot with naan.

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