Methi malai matar is a spicy and creamy curry made from peas ,fenugreek leaves,peas ,fresh milk cream and spices.It is usually served with naan or rice.I have always tasted this recipe in weddings and party’s .
Yesterday I tried to make it at home and it was so elegant and appetizing wow.My brother in Washington ,was in India a few months ago and he asked to make this dish ,which he used to eat there in Indian restaurants.I wish if I could made this (due to lack of time and lots of work) at that time ,then he ‘d be proud of me.Better luck to made this next time for you bro!Without wasting time so let’s start with recipe .yum
Ingredients:
Fenugreek leaves -200 g
Peas -1 cup
Fresh milk cream-1 1/2 cup
Ginger-1 small piece
Garlic-6 cloves
Onion-2
Tomato-3
Green chilly-4
For dry roasting
Cinnamon stick-1
Cloves-4
Pepper corn-4
Bay leaf-2
Whole dried red chilly-2
Black cardamom-1
Split and washed black gram -2 tsp
Almonds-6 to 8
Powdered spices:
Turmeric powder-1 tsp
Coriander powder-1 tsp
Red chilly powder-1 tsp
Salt to taste
Garam masala -1 tsp
For tempering:
Mustard seeds-2 tsp
Whole dried red chilly-1
Vegetable oil-2 tbsp
Method:
Clean and chop fenugreek leaves and blanch in salted and boiling water for 5 minutes.Drain water in colander.
Heat a Kadhai or skillet and add all spices for dry roasting. Dry roast them on low heat.
Take roughly chopped ginger,garlic,onion,tomato and green chillies in a blender and add dry roasted spices.Make a smooth paste and add salt and other powdered spices,whisk again and keep aside.
Heat oil in a kadhi,add mustard seeds,dried red chilly, saute and add our blended paste of spices and aromatics.
Stir and add peas , let it cook for 5 minutes.
Add blanched fenugreek(methi) leaves and 1 cup fresh milk cream and let it cook till peas becomes tender.Stir frequently and cook for 15 minutes on low flame.
Remove from heat and garnish with 1/2 cup of fresh cream.
Serve with naan,rice or chapati.
Serve-3. Cooking time-30 minutes