Methi Matar Malaai (Fenugreek-Peas in Creamy Curry)
Methi Matar Malaai (Fenugreek-Peas in Creamy Curry)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, methi matar malaai (fenugreek-peas in creamy curry). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Methi Matar Malaai (Fenugreek-Peas in Creamy Curry) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Methi Matar Malaai (Fenugreek-Peas in Creamy Curry) is something which I have loved my entire life.

Methi Matar Malai is a very popular North Indian gravy dish. Its a very delicious creamy recipe made with Fenugreek leaves and green peas. Methi Matar Malai is a creamy North Indian Curry made with fenugreek leaves, peas, cream and onion cashew paste. It is served as a side for Rice, Roti or Naan.

To get started with this recipe, we must prepare a few ingredients. You can have methi matar malaai (fenugreek-peas in creamy curry) using 16 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Methi Matar Malaai (Fenugreek-Peas in Creamy Curry):
  1. Take 1.5 cups methi, fenugreek leaves, roughly chopped
  2. Take 3/4 cup green peas, frozen or fresh
  3. Make ready 1/2 cup heavy cream
  4. Make ready 1/4 cup milk
  5. Make ready 1/2 cup water
  6. Get 1 teaspoon cumin seeds
  7. Get 1 onion, medium
  8. Make ready 1.5 tablespoons broken cashews
  9. Get 1 green chilli
  10. Take 1/2 inch ginger
  11. Make ready 2 garlic cloves, big
  12. Prepare 2 cardamom pods
  13. Take 1 teaspoon poppy seeds, khus khus
  14. Take Garam masala to sprinkle
  15. Take 2 tablespoon oil/ghee
  16. Take Handful coriander leaves chopped

Methi (Fenugreek) is a popular winter vegetable in India. I remember those cold winter mornings in Delhi when we were served hot Methi parathas with butter for breakfast, so good it used to taste. Methi Matar Malai is the perfect Indian curry to welcome Spring. Methi greens are a winter vegetable in most parts of India.

Instructions to make Methi Matar Malaai (Fenugreek-Peas in Creamy Curry):
  1. Heat 1.5 teaspoon of oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle.
  2. Add green chilli, chopped ginger and garlic. Saute for a minute or two.
  3. Add the roughly chopped onion, broken cashews and poppy seeds
  4. Saute for 2-3 minutes or till the onions are translucent and cashews softened.
  5. Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender.
  6. Blend to a smooth paste. Set aside.
  7. In the same pan heat 1.5 more teaspoon of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away.
  8. Add milk and water and give a good mix.
  9. Add the boiled green peas and mix.
  10. Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium-low flame for 4-5 minutes.
  11. Sprinkle some garam masala on top and switch off the heat.
  12. Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.

Methi Matar Malai is the perfect Indian curry to welcome Spring. Methi greens are a winter vegetable in most parts of India. Luckily, they are available all year round in Pune. This is one of those curries which have sadly metamorphosed into a sweet, white glop in most restaurants. I made this Methi Matar Malai for dinner to go with our chapathi the other day.

So that is going to wrap it up with this special food methi matar malaai (fenugreek-peas in creamy curry) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!