April 17, 2024
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      wellhealthorganic.com

Methi Matar Malai

wellhealthorganic.com Methi Matar Malai: Indulge in the creamy richness of Methi Matar Malai, a delectable North Indian curry featuring fenugreek leaves, green peas, and cream. This recipe promises to be a hit with both kids and adults.

Methi Matar Malai

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Cuisine: North Indian
  • Course: Main Course
  • Diet: Gluten Free, Vegetarian
  • Difficulty Level: Moderate

Also Read: Sundal

Ingredients:

For the paste:

  1. 1 medium-sized onion, chopped (about ⅓ cup)
  2. ¼ cup whole cashews
  3. 1 teaspoon cumin seeds
  4. 4 to 5 medium-sized garlic cloves, chopped (or 1 teaspoon chopped garlic)
  5. 1 inch ginger, chopped (or 1 teaspoon chopped ginger)
  6. 1 to 2 green chilies, chopped (or 1 teaspoon chopped green chilies)

Other ingredients:

  1. 2 tablespoons oil or ghee
  2. 1 cup chopped fenugreek leaves (methi leaves)
  3. ½ cup water or boiled green peas stock (as required)
  4. ½ cup boiled or steamed green peas
  5. ½ cup light cream or low-fat cream
  6. ½ teaspoon sugar (adjust to taste)
  7. Salt (to taste)

For garnish:

  1. 1 to 2 tablespoons chopped coriander leaves (cilantro)
  2. 1 to 2 tablespoons boiled or steamed green peas (optional)

Instructions:

Preparing the ground paste:

  1. In a grinder or blender, combine cumin seeds, chopped onions, cashews, garlic, ginger, and green chilies.
  2. Blend into a smooth paste without adding water. If needed, add 1 to 2 tablespoons of water to facilitate blending.

Also Read: Boondi Laddu

Sautéing the ground paste:

  1. Heat ghee or oil in a pan or kadai.
  2. Add the ground paste and sauté over low heat for 6 to 7 minutes until the fat separates from the sides.
  3. Stir frequently to prevent sticking. The paste should become glossy and release a pleasant aroma. Avoid browning.

Making Methi Matar Malai:

  1. Incorporate the chopped fenugreek leaves and sauté for an additional 2 to 3 minutes.
  2. Gradually add ½ cup of water or the stock from boiled green peas in two parts. Mix well and simmer the gravy for 3 to 4 minutes, stirring occasionally.
  3. Introduce the boiled peas and cream. Simmer the gravy for another 5 to 6 minutes over low heat.
  4. Finally, add sugar and salt to taste. Optionally, sprinkle a pinch of garam masala powder.
  5. Garnish with coriander leaves and serve hot or warm with naan, paratha, or roti.