Methi (fenugreek leaves) and green peas are found in abundance in the winter season. Methi Malai matar is a made with methi leaves, green peas, cream with hint of Indian spices.. It is mildly sweet in taste with richness of cashews and delicate creamy texture.
1 Bunch Methi leaves 1Cup Boiled Green Peas
1 Onion roughly chopped
2 Green chilies
5-6 Garlic flakes
1/2 inch ginger
1/4 tsp Garam Masala Powder
1/4 tsp Kasuri Methi 1/2 tsp Cumin seeds 1 tbsp Ghee 1 tsp sugar Salt to taste 1/2 tsp Lime juice(optional) Method
Clean & wash the methi leaves. In pan of boiling water , blanch the methi leaves for 2 minutes.Refresh it in cold water to retain the colour. Drain the water & chop the leaves finely.
Chop onions roughly. Boil onions & cashews for 5 minutes. Cool it & make a fine paste in blender. Keep it aside.Grind garlic, ginger & green chilies in blender.
Take a pan. Heat ghee in it. Then add cumin seeds.When it splutters mix in green paste (garlic, ginger& green chili).Saute for a minute.
Then add the methi leaves & saute for 3-4 minutes. Now add the onion cashew paste & mix well. Add salt, sugar,boiled green peas, garam masala & kasuri methi powder.
Now mix the creamy. Gravy will now be creamy in texture. Do not cook the cream for long.Turn off the heat. Squeeze some lime before serving(optional).
Methi Malai Matar can be served along with rotis or parathas.