Methi Matar Malai
A simple recipe for a rich and creamy fenugreek and peas curry or gravy, popularly known as methi matar malai. Pair it with any Indian flatbread or rice for a delicious meal.
Recipe Snapshot
YIELD
4 servings
1 h
North Indian
Entree
Time
cuisine
course
– Oil – Onion – Green chilies – Cardamom – Cloves ...
Ingredients
1
– Soak the poppy seeds and cashews in water.
2
– Sautee the onions and whole spices. In a pan, heat oil, add the chopped onion, green chilies, cardamom, cloves, and cinnamon.
3
– Saute until the onion is soft and light brown like below. Allow it to cool.
4
– Transfer the sauteed onion mixture and ginger-garlic paste into a mixer jar or spice grinder. Drain the water from the soaked cashews and poppy seeds and add that as well.
5
– Grind into a smooth paste by adding water. Rinse the mixer jar with water and set it aside. – In a pan, add the remaining oil. When the oil is hot, add the ground paste.
6
– Add the reserved water and salt and mix well.
7
– Cook this ground paste until it becomes semi-thick. Make sure to stir in-between and do not leave it unattended. – Now add the fenugreek leaves and cook.
8
– Next, add the peas and cook.
9
– Finally, add the cream and mix. Simmer over low heat for two minutes and turn off the heat.
10
– Garnish it with cilantro and serve hot with roti or any other Indian flatbread.
&
– Enjoy!
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.