Methi Matar Malai Recipe | Peas with Fenugreek leaves Curry Recipe

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Methi Matar Malai Recipe – Methi matar is a rich and delicious dish made with fresh fenugreek leaves, peas , cream and Indian spices. Fenugreek/ methi leaves have a strong aroma and a slightly bitter in taste but, it taste wonderful when mix with peas, paneer or potatoes etc.

Methi Matar Malai Recipe

I have shared methi kattar malai recipe in step by step method with a detailed pictures below.

In a kadai heat ghee add bay leaf, cardamom, cinnamon stick.

Add ginger garlic paste saute till the raw aroma goes away.

In a blender add onions and almond blend to a fine smooth paste.

Add the onions almond paste keep on stirring in between to avoid the paste from sticking to the pan. You should see oil/ ghee releasing the sides do not brown the paste.

Now add red chili powder, cumin powder, garam masala powder and a pinch of turmeric powder.

In another pan roast methi leaves.

Add cream to the gravy . You can adjust the taste and preference for a lower calorie version use more milk.

Add roasted fenugreek leaves and boiled green peas and mix well.

Methi Matar Malai Recipe

Serve hot methi matar malai with naan, roti or rice.

INGREDIENTS

  • 1 cup boiled peas
  • 3/4 cup fenugreek leaves
  • 2 onions
  • 10-12 almonds/ cashews
  • 1 1/2 tablespoon ghee or oil
  • Cardamom
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon red chili powder
  • A pinch turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • Salt as needed
  • 1/4 cup cream

INSTRUCTIONS

  • In a kadai heat ghee add bay leaf, cardamom, cinnamon stick.
  • Add ginger garlic paste saute till the raw aroma goes away.
  • In a blender add onions and almond blend to a fine smooth paste.
  • Add the onions almond paste keep on stirring in between to avoid the paste from sticking to the pan. You should see oil/ ghee releasing the sides do not brown the paste.
  • Now add red chili powder, cumin powder, garam masala powder and a pinch of turmeric powder.
  • In another pan roast methi leaves.
  • Add cream to the gravy . You can adjust the taste and preference for a lower calorie version use more milk.
  • Add roasted fenugreek leaves and boiled green peas and mix well.
  • Serve hot methi matar malai with naan, roti or rice.

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