Methi matar malai

Name: Methi matar malai
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 tablespoon oil; 2 medium sized onion sliced; 13-14 cashew nuts; 2-3 green cardamoms; 2-3 cloves; 6-7 cloves garlic; 2-3 Green Chillies; 2 medium sized tomatoes; 150 grams fresh fenugreek leaves (methi); 1 tablespoon oil; 1 and half cup green peas; 3-4 tablespoons oil; 1 tablespoon cumin seeds; 1 cinamom stick; 1 black cardamom; 1 bay leaf; 1/2 tablespoon coriander powder; 1 teaspoon red chilli powder; 1/4 teaspoon turmeric powder; As per taste Salt; 1/2 cup water or as required; 1/2 cup cream; 1 sliced green chilli; 1 teaspoon garam masala; as required Chopped fresh coriander

Sneha Patel @snehapatel_4499

Methi matar malai

Sneha Patel @snehapatel_4499

Saved

Ingredients

45 minutes

4 people

1 tablespoonoil
2medium sized onion sliced
13-14cashew nuts
2-3green cardamoms
2-3cloves
6-7 clovesgarlic
2-3Green Chillies
2medium sized tomatoes
150 gramsfresh fenugreek leaves (methi)
1 tablespoonoil
1 and half cup green peas
3-4 tablespoonsoil
1 tablespooncumin seeds
1cinamom stick
1black cardamom
1bay leaf
1/2 tablespooncoriander powder
1 teaspoonred chilli powder
1/4 teaspoonturmeric powder
As per tasteSalt
1/2 cupwater or as required
1/2 cupcream
1sliced green chilli
1 teaspoongaram masala
as requiredChopped fresh coriander

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Steps

45 minutes

1

In a wok,add cooking oil,onion,cashew nuts,green cardamom,cloves,garlic and green chillies,mix well & sauté for 1-2 minutes. Add tomatoes,mix well & cook until tomatoes are soft (2-3 minutes).
2

Let it cool. In a chopper,add onion & tomatoes mixture,chop well & set aside.
3

Pluck fresh fenugreek leaves & set aside.
In the same wok,add cooking oil,fresh fenugreek leaves,mix well and cook until leaves are wilted (1-2 minutes).
4

Add peas,mix well & cook on medium flame for 4-5 minutes,take out in a bowl & set aside for later use.
In the same wok,add cooking oil,cumin seeds,cinnamon stick,black cardamom,bay leaf & mix well.
5

Now add ground mixture,mix well & cook on low flame until oil separates (4-5 minutes).
Add cooked fenugreek & peas & mix well.
Add coriander powder,red chilli powder,turmeric powder,salt & mix well.
6

Add water,mix well & bring it to boil,cover & cook on low flame for 8-10 minutes.
On low flame,add cream & mix well.
Add green chilli,garam masala powder and fresh coriander,mix well,cover & simmer on low flame for 2-3 minutes.
7

Turn off the flame & rest it until oil separates.
Garnish with fresh coriander and cream and bay leaf & serve with chapati.