Monday, 17 November 2014

Methi Matar Malai

Methi Matar Malai  - Fenugreek leaves, fresh green peas cooked in a delicious creamy gravy. Methi adds loads of flavour to the gravy and it actually cuts down the sweetness of cream and milk a little bit. Best served with roti , naan or pilaf.


  • 1 Cup Green Peas ( Thaw if frozen)
  • 1 Cup finely chopped methi leaves ( Fenugreek leaves)
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon unsalted butter
  • a small piece of cinnamon stick ( about 1/4 inch long)
  • 1 bay leaf
  • 1 Black cardamom
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Garam Masala
  • 1/4 Cup Fresh Cream
  • 1/2 Cup Milk ( I used low fat Milk )
  • Salt to taste

For Grinding  

  • 8 Cashew nuts - soak in hot water for 10 minutes and then grind it to fine paste
  • 1 Large red onion chopped roughly
  • 3 Green Chillies slit
  • 1 Inch Fresh Ginger Piece 
  • 2 Cloves
  • 2 Green Cardamom


1. In a pan , heat 1 tablespoon butter on medium flame. When the butter melts, add cloves, green cardamom, ginger, roughly chopped onion, green chillies and fry until the onions are caramelized. Switch off the flame , Set aside and let it cool down completely                        

2. Grind everything together into a thick paste consistency. You can use 1 or 2 tablespoons of water for grinding

3. Add green peas to a microwave safe bowl along with 1/4 cup water and 1/2 teaspoon salt. Microwave on high for 3 minutes and set

3. In a pan, heat 1 tablespoon oil. When the oil is hot add cinnamon stick, bay leaf and black cardamom, cumin seeds and let the cumin seeds splutter 
4. Then add the ground paste we have from step number 2 and fry nicely until oil separates from the mixture

5. Then add cashew nuts paste and fry for 2 more minutes

6. Add green peas, methi and fry on high flame for 2 minutes

7. Season with salt and add 1/4 cup water and let the green peas get cooked
8. Then Add milk and simmer the gravy for 5 minutes or until the gravy thickens to the required consistency

9. Finally add fresh cream , garam masala and give it a nice stir
10. Check for seasoning and adjust. Switch off the flame

15. Serve hot with roti / naan / pilaff

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