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!

How to make Methi Matar Malai (Methi and Peas in a Creamy Sauce):

1. Put cashews in a glass of water and let it soak or 20 minutes.
2. In mean time, wash and chop methi. Peel garlic and ginger and chop it finely.
3. Heat 2 tbsp of oil in a non-stickin pan.
4. Add all the whole spices: cinnamon, cumin seeds, green cardamom, cloves, black peppercorns, and sizzle for 30 seconds.
5. Add chopped onion and sauté for 4 minutes on medium heat.
6. Add chopped green chilies, chopped garlic and ginger, and sauté it for another 3 minutes or until onions turn golden brown.
7. Then add the cashews and poppy seeds. Sauté for another 2 minutes.
8. 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.
9. Heat 1 tbsp of oil the same pan again. Add the blended paste and sauté for 2-3 minutes.
10. Finely, stir in the chopped methi leaves and cook for 7 minutes on medium heat.
11. Add salt, garam masala. Mix.
12. Add the green peas, stir and cook for another 5 minutes.
13. 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.