Methi matar malai, is a rich and creamy gravy prepared with methi leaves / fenugreek leaves, green peas, fresh cream or malai, and freshly ground spice powder. It is usually served with hot roti, naan and with pulao.
Ingredients:
Preparation method:
Making onion cashew paste:
Making of gravy:
Notes:
Ingredients:
Serves 3 to 4
For onion cashew paste: - 2 no’s – Onion ( or use 1 big onion)
- 1 inch – Ginger
- 2 no’s - Green chillies (or add as needed)
- 5 no’s – Cashew nuts
- 2 no’s – Garlic (add while grinding)
- 2 no’s – Cardamom / Elachi
- 1 small piece – Cinnamon
- 2 no – Clove
- 10 no’s – Peppercorns
- 1 punch – Methi leaves / Fenugreek leaves / Vendhaya keerai
- 1/2 cup – Green peas ( frozen or fresh)
- 1 no – Tomato (puree it)
- 1/2 cup – Milk
- 1/4 tsp – Turmeric powder
- 1/2 tsp – Red chilli powder (or add as needed)
- 3 tbsp – Fresh cream / Malai
- 1/4 tsp – Kasuri methi
- Few pinches – Sugar
- Salt to taste
- 1 to 2 tsp – Oil
- 1/2 tsp – Cumin seeds / jeera
Preparation method:
Making onion cashew paste:
- Heat 1/4 cup of water in a pan, add chopped onion, green chillies, ginger and cashew nuts, let it cook for 5 minutes or until well cooked. Switch off the stove and allow it to cool completely.
- Once cooled, transfer onion mixture to a blender and add garlic, blend them to a fine paste. Keep it aside.
- Take a dry grinder or mixie, add cardamom, cinnamon, clove and peppercorns, grind them to a fine powder. Set it aside.
Making of gravy:
- Heat a pan with a cup of water and along with little sugar, bring it to boil and add washed methi leaves, allow them to cook for 3 to 4 minutes. Switch off the stove and squeeze the water completely. Keep methi leaves aside.
- Heat oil in a pan, season it with cumin seeds, followed by onion cashew paste, mix well thoroughly. Cover with a lid and cook for a minute.
- Now add pureed tomato and mix well. Cover with a lid and cook for a minute. Add methi leaves and green peas, saute for a minute.
- Add turmeric powder, red chilli powder and freshly made masala powder, saute until raw smell goes.
- Add milk and along with little water for gravy, cook for 5 to 6 minutes. Finally add cream, kasuri methi, required salt and a pinch of sugar, mix well and cook for a minute. Switch off the stove and serve with roti or pulao.
Notes:
- You may increase or decrease the quantity of red chilli powder and green chillies as per your spice level.
- I have used frozen green peas which takes less time to cook. If you are using fresh green peas, either directly add it to the curry or blanch it before adding.
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