Methi Matar Malaai (Fenugreek-Peas in Creamy Curry)
Methi Matar Malaai (Fenugreek-Peas in Creamy Curry)

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, methi matar malaai (fenugreek-peas in creamy curry). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Methi Matar Malaai (Fenugreek-Peas in Creamy Curry) is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Methi Matar Malaai (Fenugreek-Peas in Creamy Curry) is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook methi matar malaai (fenugreek-peas in creamy curry) using 16 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Methi Matar Malaai (Fenugreek-Peas in Creamy Curry):
  1. Get 1.5 cups methi, fenugreek leaves, roughly chopped
  2. Make ready 3/4 cup green peas, frozen or fresh
  3. Prepare 1/2 cup heavy cream
  4. Prepare 1/4 cup milk
  5. Prepare 1/2 cup water
  6. Make ready 1 teaspoon cumin seeds
  7. Prepare 1 onion, medium
  8. Get 1.5 tablespoons broken cashews
  9. Get 1 green chilli
  10. Prepare 1/2 inch ginger
  11. Prepare 2 garlic cloves, big
  12. Prepare 2 cardamom pods
  13. Take 1 teaspoon poppy seeds, khus khus
  14. Prepare Garam masala to sprinkle
  15. Make ready 2 tablespoon oil/ghee
  16. Get Handful coriander leaves chopped
Instructions to make Methi Matar Malaai (Fenugreek-Peas in Creamy Curry):
  1. Heat 1.5 teaspoon of oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle.
  2. Add green chilli, chopped ginger and garlic. Saute for a minute or two.
  3. Add the roughly chopped onion, broken cashews and poppy seeds
  4. Saute for 2-3 minutes or till the onions are translucent and cashews softened.
  5. Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender.
  6. Blend to a smooth paste. Set aside.
  7. In the same pan heat 1.5 more teaspoon of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away.
  8. Add milk and water and give a good mix.
  9. Add the boiled green peas and mix.
  10. Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium-low flame for 4-5 minutes.
  11. Sprinkle some garam masala on top and switch off the heat.
  12. Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.

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