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!
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
3-4 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.
Rinse frozen peas with hot water before adding to the dish.