Methi and Peas in Creamy Sauce (Methi Matar Malai)
Mathi Matar Malai dish is made by cooking fresh fenugreek leaves with green peas in a rich creamy sauce!
Ingredients:
Serves 2-4
1 big bunch (2 cups) methi (fenugreek leaves), chopped
¾ - 1 cup green peas fresh or frozen (if using fresh green peas, boil them before adding)
1 medium onion, finely chopped
¼ cup cashews, soaked for 20 min
2 green chilies
2 tsp poppy seeds
1 tbsp ginger, finelly chopped
4 garlic cloves
1 tsp garam masala
1 tsp cumin seeds
½ inch cinnamon
3 cloves
3-4 green cardamom
½ tsp black peppercorns
½-1 cup water
½ - ¾ cup heavy cream (you can substitutw with half and half for a healthier version)
3 tbsp vegetable oil
1 tsp salt, or to taste
How to make Methi Matar Malai (Methi and Peas in a Creamy Sauce):
Put cashews in a glass of water and let it soak or 20 minutes.
In mean time, wash and chop methi. Peel garlic and ginger and chop it finely.
Heat 2 tbsp of oil in a non-stickin pan.
Add all the whole spices: cinnamon, cumin seeds, green cardamom, cloves, black peppercorns, and sizzle for 30 seconds.
Add chopped onion and sauté for 4 minutes on medium heat.
Add chopped green chilies, chopped garlic and ginger, and sauté it for another 3 minutes or until onions turn golden brown.
Then add the cashews and poppy seeds. Sauté for another 2 minutes.
Then, turn off the hea. When the mixture cools down a bit, transfer it mixture into a blender and process to a smooth paste. Set aside.
Heat 1 tbsp of oil the same pan again. Add the blended paste and sauté for 2-3 minutes.
Finely, stir in the chopped methi leaves and cook for 7 minutes on medium heat.
Add salt, garam masala. Mix.
Add the green peas, stir and cook for another 5 minutes.
Finely, add the heavy cream, water, and stir well. Cover and let it simmer on medium-low flame for 3-4 minutes. You may add some more water if the consistncy of the dish is to thick or acording to your taste.
Serve hot with roti, naan or rice.
Tip:
Rinse frozen peas with hot water before adding to the dish.