Methi Matar Malai

This simple and yummy curry is made with Methi leaves, green peas and cream. It’s a popular North Indian curry. Based on your spicy level you can adjust the number of green Chilli.

This goes very well with pulao, jeera rice, Naan and roti. This is mild and creamy, so kids love this tasty curry.

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Ingredients

Chopped Fenugreek Leaves - 2 Cup
Garam Masala  - 1/2 tsp
Frozen Green Peas/Cooked Green Peas - 1/2 Cup
Fresh Cream - 3/4 Cup
Salt to taste
Butter- 2 tsp
Crushed Kasoori Methi Leaves - 1 tsp 
To sauté & Grind
Oil - 1 tsp
Sliced Onion - 1
Sliced Green Chilli- 2
Peeled & Chopped Ginger - a small piece 
Peeled Garlic - 2 cloves
Soaked Cashew - 20 ( at least 20 minuets of soaking)

To Temper

Ghee/ Butter  - 2 tsp 
Cumin Seeds- 1/2 tsp 
Bay Leaf- 1
Cloves-3
Cinnamon Sticks- 1 inch
Cashew Nuts- 10

Method 

Heat oil in a pan, add the ingredients which are under “to sauté and grind” and sauté it for few minutes. Let it cools down completely, and add these into a blender along with soaked cashew and grind it as fine paste and keep it aside.
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In a pan, heat butter and add the tempering ingredients one by one and sauté it for few seconds. 
Add the ground masala and fry it for few minutes. 

Then add the chopped methi leaves and fry for 
2 minuets.Then add the green peas and close the lid then cook for few minutes. And then add the fresh cream and mix well.

 Let it be for 2 minuets. Finally add garam masala, crushed kasoori methi leaves and chopped coriander leaves and mix well.

Methi Matar Malai is ready to serve with pulao or Naan.

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