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Methi Matar Malai

methi malai matar
Fresh Methi (Fenugreek) leaves and green peas in a creamy sauce.

Ingredients:
Fenugreek/Methi Leaves - about 2 1/2 cups
Green Peas/Matar - 1 cup
Bay Leaf/Tamal Patra/Tej patta - 1
Cloves/Long/Lavang - 4
Cinnamon/Dalchini - 1/2 inch piece
Cashews/Kaju - about 10
Almonds/Badam - about 10
Milk/Doodh - about 1 cup
Onion/Pyaaz/Kanda - 1 small
Green Chillies - 6
Ginger/Adrak - an inch piece
Green Cardamom/Elaichi - 1 pod (seeds only)
Coriander Seeds/Dhane/Dhania - 1 tsp
Cumin Seeds/Jeera - 1/2 tsp
Fennel Seeds/Saunf/Badishep - 1 tsp
Salt
Oil

Method:
1. Soak cashews and almonds in milk for 15 - 20 minutes.  Roughly chop onions and fenugreek leaves.
2. Grind onions, green chillies, ginger, coriander seeds, cumin seeds, fennel seeds, cardamom seeds to a fine paste with little water.  Keep this onion paste aside.
3. Grind soaked cashews, almonds with milk to a fine paste and save it for later.
4. Heat about 1 tsp oil in a pan and add bay leaf, cloves and cinnamon.  After few seconds, add green peas.  Saute for 2 - 3 minutes.  Add chopped fenugreek leaves.  Continue cooking till the raw smell goes off and the leaves wilt.
5. Add the ground onion paste and salt.  Saute at low flame for about 5 minutes.
6. Now add cashew almond paste.  Cook till the gravy thickens, about 5 minutes at low flame.
7. Garnish with sliced almonds and serve creamy Methi Matar with roti or naan or puri.
Labels:

Comments

  1. Suja ManojOctober 12, 2010 at 4:17 PM

    Lovely curry .great with chapathis

    ReplyDelete
  2. AnonymousOctober 12, 2010 at 8:49 PM

    Love the combination! goes well with anything.

    ReplyDelete
  3. Sushma MallyaOctober 13, 2010 at 5:08 AM

    It looks delicous and creamy...love the combo

    ReplyDelete
  4. AnonymousOctober 13, 2010 at 4:32 PM

    i dont like methi.. but this is yummy
    creamy gravy makes me try this.. -:)

    ReplyDelete
  5. DoriOctober 14, 2010 at 1:24 PM

    This is one of my favorite dishes, really love the recipe :)

    ReplyDelete

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