Methi mattar malai with step by step pictures and video
Methi mattar malai is a creamy north indian curry recipe made with fresh or dried fenugreek leaves, peas and cream. It is known for its combination of mild sweet ,spice and bitterness taste. It can be served for roti, chapathi or even jeera rice.
You can use either fried or fresh methi leaves. here I used dried one. If using fresh leaves leaves saute them in butter/ghee to reduce its bitterness and then add to it. For more rich version you can use frsh cream instead of milk.
Preparation time-15 mins
cooking time-15 mins
Recipe type: side dish/gravy
Recipe Cuisine: Indian
- Fresh peas-1 cup
- Dried methi leaves- 3 tbsp
- Onion-1 ,chopped
- Ginger garlic paste-1 tsp
- Milk-1\2 cup
- Cashew/kaju- 5-7 soaked in milk
- Garam masala powder-1\2 tsp
- red chilly powder-1\2 tsp
- pepper powder-1\2 tsp
- Oil-1 tbsp
- salt to taste.
A quick Video
1.Soak cashew in milk for 1\2 an hour and grind it to fine paste with the milk.Boil the peas and keep ready.
2.Heat oil in a pan/kadai and saute onion till it becomes translucent.Add ginger garlic paste and saute till raw smell goes.Add the ground cashew paste and cook for some time.
3.Add in the dry powder,salt and the cooked peas and cook till it blends well.Add little water.
4.Pour in the milk and cook till it thicken.Lastly crush the methi leaves and add to it.
Serve hot with roti/naan.
1.You can use fresh methi leaves too.In that case saute for some time till it shrunken and it along with dry powder.
2.For more richer,you can replace milk with fresh cream.
3.You can use dried peas too,for it soak it overnight ,cook and add.