Methi malai matar recipe
Methi malai matar can be made with fresh cream as well as market based low-fat cream.Fenugreek is great for Iron and recommended for lactating mothers.
Servings: 4
Equipment
- Blender
- frying pan
- saucepan
Ingredients
- 1 bunch 2 cup chopped methi leaves
- 1 Onion chopped
- 2 tablespoon oil
- 1 tablespoon cumin seeds
- 1 small piece ginger
- 1 medium green chilli
- 6-7 cashews 2 tbsp.
- 1 cup water
- 1 tablespoon sugar if you prefer little sweetness
- 1 cup green peas fresh / frozen peas
- ½ cup cream light or heavy or thickened cooking cream
- Salt as per taste
Instructions
- Boil 4-5 cups of water in a pan. Add chopped methi leaves and turn off the heat.
- Drain the water. Keep the fenugreek leaves aside.
- Heat 1 tbsp. oil in a pan. Sauté cumin, chili, onion & ginger until onion is golden brown.
- Add cashew and cook for few minutes. Turn off the heat.
- Blend with ½ cup water once it cools.
- Heat remaining oil in a pan and add the onion paste to it.
- Let it cook for 4-5 mins. Add fenugreek leaves and cook along with little salt.
- Add ½ cup water, cream, peas and sugar. Let it come to a boil. Add more water if required.
- Turn off the heat. Serve hot with tandoori roti or chapathi.
Notes
Avoid heating the curry too much if you want to reheat