Methi matar malai

Name: Methi matar malai
Total time: 1800 s
Yield: 3 serving
Cuisine: Indian
Ingredients: 1/2 cup green peas; 1 cup chopped Fenugreek; 1 tsp oil; 3 tsp butter; 1/2 tsp cumin; Pinch asafoetida; 1 bay leaf; 1 tsp ginger garlic paste; 2 diced onion; 10-12 cashew nuts; 1/3 cup curd; 1/2 tsp turmeric; as per taste Salt; 1 tsp red chilli powder; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1/2 tsp garam masala; 1 tbsp finely chopped coriander; 2 tbsp fresh cream; 2 cups water

Shraddha Patel @cookwithshraddha

#week2of5
#Favouritelunch
#post1
This is very Creamy gravy, can have it with roti, paratha or any bread of your choice.

Shraddha Patel @cookwithshraddha

#week2of5
#Favouritelunch
#post1
This is very Creamy gravy, can have it with roti, paratha or any bread of your choice.

Saved

Ingredients

30 minutes

3 serving

1/2 cupgreen peas
1 cupchopped Fenugreek
1 tspoil
3 tspbutter
1/2 tspcumin
Pinchasafoetida
1bay leaf
1 tspginger garlic paste
2diced onion
10-12cashew nuts
1/3cup curd
1/2 tspturmeric
as per tasteSalt
1 tspred chilli powder
1/2 tspcumin powder
1/2 tspcoriander powder
1/2 tspgaram masala
1 tbspfinely chopped coriander
2 tbspfresh cream
2 cupswater

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Steps

30 minutes

1

Firstly boil water and diced onion and cashew nuts into it and boil it until soft. Boil green peas in another pan.
2

After boiling let it cool down. Then make a puree of boiled onion and cashew nuts.
3

Heat a kadai, add oil. Then add chopped Fenugreek and saute for 2-3 minutes. Keep it aside.
4

Heat a kadhai. Add butter, after butter melts then add cumin seeds, bay leaf, asafoetida and ginger garlic paste. Saute for a minute.
5

Then add onion puree. Saute it on a low flame. Let it cook for 5 minutes.
6

Then add turmeric, red chilli powder, coriander powder, cumin powder, garam masala and salt. Mix it well.
7

Then add boiled green peas, Fenugreek and curd. Stir continuously for 2 minutes. Now cover it and cook it for 2 minutes. Add water for adjust consistency of required.
8

Then add fresh cream and chopped coriander. And serve it.