Methi Matar Malai / Fenugreek leaves and peas in a creamy gravy

Course: Vegetarian Main Course
Cuisine: Indian
Author: Neha Mathur
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Ingredients

  • Methi fenugreek leaves - 2 cups chopped
  • Matar Peas - 1 cup
  • Onion - 1 cup thinly sliced
  • Cashew nut - 1/2 cup
  • Tomato - 1 large
  • Oil - 3 tbsp
  • Green chili - 2 slit into halves
  • Green cardamom - 3
  • Cinnamon - 1 inch piece
  • Salt to taste
  • Red chili powder -1/2 tsp
  • Kitchen king masala - 1 tsp
  • Garam masala - 1/2 tsp
  • Sugar - 1 tsp
  • Khoya - 50 gm grated
  • Fresh cream - 1/2 cup
  • Juice of half lemon

Instructions

  1. Wash and chop methi.
  2. Heat water in a pan and when it comes to a boil, add methi leaves and peas.
  3. Cook for 2 minutes.
  4. Drain the water and keep the methi and peas aside.
  5. Boil onion in water for 5 minutes.
  6. Blend in a blender with cashew nuts and tomato to make a smooth paste.
  7. Heat oil in a pan.
  8. Add green chilies, cardamom and cinnamon.
  9. Fry for 30 seconds.
  10. Add the onion and cashew nut paste to the pan.
  11. Add 1/2 cup water.
  12. Fry for 3-4 minutes.
  13. Add salt, red chili powder, kitchen king masala, garam masala, and khoya.
  14. Add 1 cup water.
  15. Cook for 2-3 minutes.
  16. Add the cooked methi and peas in the pan.
  17. Cook for 2-3 minutes.
  18. Add fresh cream and sugar and cook for a minute.
  19. Add lemon juice.
  20. Garnish with fresh cream.
  21. Serve hot with naan or laccha paratha.