Methi matar malai

Name: Methi matar malai
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: for masala paste:; 2 tsp oil; 1 onion (sliced); 2 chilli (slit); 1 tsp ginger garlic paste; 1/4 cup cashew / kaju (soaked); for curry:; 3 tsp oil; 1 tsp cumin / jeera; 2 cup fenugreek / methi (finely chopped); 1 cup water; 1/2 cup cream; 1 cup boil peas / matar; 1/2 tsp sugar; 3/4 tsp salt; 1/4 tsp garam masala

Monika Jain @monika_jain

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Monika Jain @monika_jain

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Ingredients

30 mins

2 servings

for masala paste:
2 tspoil
1onion (sliced)
2chilli (slit)
1 tspginger garlic paste
1/4 cupcashew / kaju (soaked)
for curry:
3 tspoil
1 tspcumin / jeera
2 cupfenugreek / methi (finely chopped)
1 cupwater
1/2 cupcream
1 cupboil peas / matar
1/2 tspsugar
3/4 tspsalt
1/4 tspgaram masala

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Steps

30 mins

1

In a large kadai heat 3 tsp oil and splutter 1 tsp cumin.
2

Than add sliced onion, green chilies, cashews and ginger garlic paste, cook for a while and cool it.
3

Than take a mixer jar and make a paste
4

Further, add the prepared masala paste and saute well.
saute until the oil is separated from sides.
5

Add in 2 cup fenugreek and saute for 2 minutes.
add in 1 cup water and ½ cup cream.
mix well making sure the cream is well combined.
6

Add in 1 cup boil peas, ½ tsp sugar and ¾ tsp salt.
mix well, cover and boil for 8-10 minutes or until the peas are cooked well.
the curry turns creamy, adjust the consistency as required
now add ¼ tsp garam masala and mix well.
7

Finally, enjoy methi matar malai with roti or paratha.