Methi Matar Malai

Name: Methi Matar Malai
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup boiled green peas; 3-4 cup fresh fenugreek leaves (washed and chopped); 1 tbsp oil; 2 tbsp butter; 1 tsp jeera; 2 cloves; 1 small stick cinnamon; 1 cardamom pod; 1 bay leaf; 2 medium sized onion finely chopped; 1 tbsp ginger garlic paste; 2 slit green chillies; 1/2 turmeric powder; 1/2 tsp red chilli powder; 1 tsp coriander powder; 1/4 tsp cumin powder; 1/2 tsp garam masala powder; 1/2 tsp sugar; 2 medium sized tomato (pureed); 1 1/2 cup milk; 1/2 cup fresh cream; to taste Salt

Kanika Pareek @kitchenlifelover

Madhya Pradesh

Methi Matar Malai.. A delicious rich curry made from fresh fenugreek leaves and green peas, cooked in creamy yummy gravy. It goes well with chapati, naan, laccha paratha or kulcha.

Kanika Pareek @kitchenlifelover

Madhya Pradesh

Methi Matar Malai.. A delicious rich curry made from fresh fenugreek leaves and green peas, cooked in creamy yummy gravy. It goes well with chapati, naan, laccha paratha or kulcha.

Saved

Ingredients

30 minutes

4 servings

1 cupboiled green peas
3-4 cupfresh fenugreek leaves (washed and chopped)
1 tbspoil
2 tbspbutter
1 tspjeera
2cloves
1small stick cinnamon
1cardamom pod
1bay leaf
2medium sized onion finely chopped
1 tbspginger garlic paste
2 slitgreen chillies
1/2turmeric powder
1/2 tspred chilli powder
1 tspcoriander powder
1/4 tspcumin powder
1/2 tspgaram masala powder
1/2 tspsugar
2medium sized tomato (pureed)
1 1/2 cupmilk
1/2 cupfresh cream
to tasteSalt

Saved

Steps

30 minutes

1

Heat oil and butter in a pan, add jeera and whole spices, saute for few seconds.
2

Add onion and saute till it gets translucent.
3

Now add ginger garlic paste, green chillies and powdered spices, mix it well.
4

Then add tomato puree and sugar, saute till oil starts getting separated from the masala.
5

Add fenugreek leaves and boiled peas, mix well.
6

Now add milk, cream and salt. Cover with a lid and cook for more 3-4 minutes.
7

Garnish with some cream and serve with hot chapati, naan, paratha or kulcha.