Methi Matar Malai
“You’re not in competition with anyone but yourself. Outdo your past, not other people” – Author unknown.
I truly believe in this quote and always work to achieve it, recently I have been revisiting my previously blogged recipes and trying to make other versions of them by making the cooking process more interesting or by exploring more flavours and techniques. To a great extent I have been successful in finding other versions and have updated the recipes, and some of the recipes have a totally different approach, like my Kashmiri Dum Aloo recipe which has two totally different takes inspired by different taste buds and regions – old recipe and new recipe and some recipes have additional ingredient(s) or a new technique like my Punjabi Chole recipe.
Methi Matar Malai
“You’re not in competition with anyone but yourself. Outdo your past, not other people” – Author unknown.
I truly believe in this quote and always work to achieve it, recently I have been revisiting my previously blogged recipes and trying to make other versions of them by making the cooking process more interesting or by exploring more flavours and techniques. To a great extent I have been successful in finding other versions and have updated the recipes, and some of the recipes have a totally different approach, like my Kashmiri Dum Aloo recipe which has two totally different takes inspired by different taste buds and regions – old recipe and new recipe and some recipes have additional ingredient(s) or a new technique like my Punjabi Chole recipe.
Open in Cookpad AppSteps
- 1
Take a pot with 6-7 cups of water, add roughly chopped onions, garlic, ginger, whole green chillies and cashews to the water and boil till onions and cashews are soft which could take around 25-30 minutes.
- 2
Drain the water and let the onions and other ingredients cool down completely. Remove the green chillies and then grind them along with yogurt into a thin paste.
- 3
Soak Kasuri Methi in 1 cup of water and leave it aside and blanch the green peas (see notes below).
- 4
In a pan add 1 tbsp butter and 1 tbsp oil to heat. Once pan is hot, add cinnamon stick, jeera, bay leaf and crushed black cardamom seeds (discard the black cardamom skin).
- 5
Add green peas, sauté for a minute and then add salt, green chillies (used during boiling), coriander powder, red chilli powder and garam masala and sauté.
- 6
Once everything is mixed, add onion & cashew paste and sauté it well and let the gravy simmer for one minute. Then add 2 cups of water and let the gravy boil.
- 7
Meanwhile, in another pan add 1 tbsp butter and add kasuri methi (make sure you drain all the water) and sauté it for about two to three minutes, then add the kasuri methi to the simmering gravy.
- 8
Check for salt and spices and the consistency of the gravy, and let the gravy cook till the raw taste of onion goes away (if needed add more water). This step would take around 12-15 minutes. Then lower the heat and add whisked sour cream (see notes) and stir well to combine.
- 9
Further, cook for two minutes and cover the gravy and turn the gas off.
Your Methi Mutter Malai is ready, serve it with chapati, paratha or naan. - 10
Notes:
If using frozen peas you can blanch them and if you are using fresh peas then boil them. For blanching, boil the peas in water for 2 minutes and then put them in cold water to stop cooking further. Drain and keep them aside.
- 11
I have used dried kasuri methi so I soaked the methi. It is very important to not use roasted or crushed methi as we need methi leaves for this recipe. If using fresh methi then blanch the methi properly and chop it, use 1 cup chopped methi for this recipe.
- 12
I have used sour cream as this gives a little tangy taste but you can use thickened cream also, it won’t change the taste.
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