How to make Methi Matar Malai/Fenugreek and green peas curry
Methi Matar Malai recipe is a rich, creamy and delicious dish in Indian cuisine. This recipe is prepared by cooking methi (fenugreek leaves) and matar (green peas) in white gravy prepared using onion and cashew nut, further added with cream. Very few spices are used which makes this recipe very simple yet rich and flavorful.
You can also try my other Sabzi/Side dish recipes
Matar Paneer/Cottage cheese and green peas Curry
Quick Paneer ki sabzi/ Cottage cheese side dish
Bhindi/Lady’s Finger/ Okra sabzi
Suva/Shepu ki sabzi/Dill Side dish
Ingredients:
- Methi(fenugreek leaves) – 2 cups
- Matar(green peas) – 1 cup
- Cashew nut – 1/4 cup
- Onion – 1 small
- Green chilli – 1 to 2
- Black peppercorn – 8 to 10
- Salt – to taste
- Oil – 1 tbsp
- Ginger – ½ inch
- Garlic – 2 cloves
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Method:
- Soak cashew nuts in warm water for ½ hour. This will help in getting a smooth paste.
- Boil water in a pan. Cut the onion in two halves.
- Cook the onion in this boiling water till it is soft. It will take around 15 minutes. Cooking onion this way will help in maintaining the white color of the gravy and also remove the raw taste of onion.
- After 15 minutes drain water from the onion.
- Make a paste using cooked onion, soaked cashew nuts, green chilli, black peppercorn, ginger, and garlic.
- Boil water in a pan. Once the water starts bubbling, add the washed methi (fenugreek leaves) and ½ tsp of salt. Use the leaves of methi (fenugreek). If you are using some amount of stem then chop the methi (fenugreek) before adding to the water or after removing from the water. Switch off the flame. Keep it in the water for 2 minutes. By doing this, it will remove the raw and bitter taste of methi (fenugreek) and give a nice dense green color.
- Similarly cook Matar (green peas) in the same way.
- Heat oil in a kadhai or pan.
- Add the paste with ½ tsp of salt.
- Cook the paste on medium to slow flame till the oil gets separated. Stir continuously as there is cashew nut in the paste, the paste will stick to the bottom of the kadhai or pan.
- It will take around 15 to 20 minutes to cook the paste. Once the paste is cooked you will see the oil will get separated from the paste.
- At this point add methi (fenugreek leaves) and matar (green peas) and mix.
- Add one cup of hot warm and mix properly.
- Season with salt to taste.
- Cook on simmer flame for 5 minutes.
- Switch off the flame.
- Add ½ cup of cream just before serving and mix.
- Avoid cooking the vegetable after adding the cream. If it is required then always cook on slow flame.
- Serve with roti or naan.
