Methi Malai Matar Recipe - Fenugreek Peas Curry With Cream
A vegetarian North Indian Recipes recipe with methi leaves (fenugreek leaves) - chopped, green peas (matar), onions - cut in four each. Ready in 40 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
To begin making the Methi Malai Matar Recipe, firstly we will make the dry masala
methi leaves (fenugreek leaves) - chopped(3 cups)kasuri methi (dried fenugreek leaves)(1 tablespoon) - 2
Add green cardamom, cloves, cumin seeds, whole black peppercorns, cinnamon stick, mace and black cardamom in a blender and make ground spice powder and keep it aside
green peas (matar)(1 cup)green chillies - adjustable(2)cloves garlic(4)coriander powder (dhania)(1/2 tablespoon)cardamom powder (elaichi)(1/4 tablespoon)cardamom (elaichi) pods/seeds(2)cloves (laung)(3)cumin seeds (jeera)(1 tablespoon)whole black peppercorns(5)inch cinnamon stick (dalchini)(1/2)mace (javitri)(1/2)black cardamom (badi elaichi)(1) - 3
Next, add some water in a heavy bottomed pan and let it boil
- 4
Once it starts boiling add onion, cashew nuts, green chillies, garlic and ginger to the boiling water
green peas (matar)(1 cup)green chillies - adjustable(2)cashew nuts(10)cloves garlic(4)inch ginger(1) - 5
Once its boiled, drain the water and make a ground paste of boiled onion, cashew nuts, green chillies, ginger and garlic cloves and keep it aside
green peas (matar)(1 cup)green chillies - adjustable(2)cashew nuts(10)cloves garlic(4)inch ginger(1)cloves (laung)(3) - 6
Next, we will blanch the fenugreek leaves to enhance the colour of the dish
methi leaves (fenugreek leaves) - chopped(3 cups)kasuri methi (dried fenugreek leaves)(1 tablespoon) - 7
Add methi leaves in hot water in a pan
methi leaves (fenugreek leaves) - chopped(3 cups)kasuri methi (dried fenugreek leaves)(1 tablespoon) - 8
After a minute, add it to the chilled water for about 2 minutes
- 9
Now drain the water and squeeze out whatever remaining water in methi and keep it aside
methi leaves (fenugreek leaves) - chopped(3 cups)kasuri methi (dried fenugreek leaves)(1 tablespoon) - 10
Heat ghee in a wok or a heavy bottomed pan, add wet ground paste and cook it for 5 minutes till spice starts releasing oil
tablespoons ghee - or oil(3) - 11
Now add green peas and milk, let it cook for another minute
green peas (matar)(1 cup)green chillies - adjustable(2)milk(1/2 cup) - 12
Add dry spice powder which we made earlier and coriander powder
coriander powder (dhania)(1/2 tablespoon)cardamom powder (elaichi)(1/4 tablespoon) - 13
Mix it well and cook for another 3 to 4 minutes on medium flame
- 14
Now add blanched methi, salt, sugar, mix it well and cook for 2 more minutes
methi leaves (fenugreek leaves) - chopped(3 cups)sugar(1/2 tablespoon)kasuri methi (dried fenugreek leaves)(1 tablespoon)salt - to taste - 15
If you find consistency too thick, you can adjust it by adding milk
milk(1/2 cup) - 16
Add cardamom powder, kasuri methi and cream, mix well and cook for 2 to 3 minutes more
methi leaves (fenugreek leaves) - chopped(3 cups)coriander powder (dhania)(1/2 tablespoon)fresh cream(1/2 cup)cardamom powder (elaichi)(1/4 tablespoon)kasuri methi (dried fenugreek leaves)(1 tablespoon)cardamom (elaichi) pods/seeds(2)black cardamom (badi elaichi)(1) - 17
Serve hot
- 18
Serve Methi Malai Matar Recipe along with Beetroot Thoran, Boondi Raita and Tawa Paratha for your weekday lunch or dinner
methi leaves (fenugreek leaves) - chopped(3 cups)kasuri methi (dried fenugreek leaves)(1 tablespoon)
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Methi Malai Matar Recipe - Fenugreek Peas Curry With Cream
A vegetarian North Indian Recipes recipe with methi leaves (fenugreek leaves) - chopped, green peas (matar), onions - cut in four each. Ready in 40 min, serves 2.
Curated byKavya Sharma🇮🇳
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Directions
18 steps- 1
To begin making the Methi Malai Matar Recipe, firstly we will make the dry masala
methi leaves (fenugreek leaves) - chopped(3 cups)kasuri methi (dried fenugreek leaves)(1 tablespoon) - 2
Add green cardamom, cloves, cumin seeds, whole black peppercorns, cinnamon stick, mace and black cardamom in a blender and make ground spice powder and keep it aside
green peas (matar)(1 cup)green chillies - adjustable(2)cloves garlic(4)coriander powder (dhania)(1/2 tablespoon)cardamom powder (elaichi)(1/4 tablespoon)cardamom (elaichi) pods/seeds(2)cloves (laung)(3)cumin seeds (jeera)(1 tablespoon)whole black peppercorns(5)inch cinnamon stick (dalchini)(1/2)mace (javitri)(1/2)black cardamom (badi elaichi)(1) - 3
Next, add some water in a heavy bottomed pan and let it boil
- 4
Once it starts boiling add onion, cashew nuts, green chillies, garlic and ginger to the boiling water
green peas (matar)(1 cup)green chillies - adjustable(2)cashew nuts(10)cloves garlic(4)inch ginger(1) - 5
Once its boiled, drain the water and make a ground paste of boiled onion, cashew nuts, green chillies, ginger and garlic cloves and keep it aside
green peas (matar)(1 cup)green chillies - adjustable(2)cashew nuts(10)cloves garlic(4)inch ginger(1)cloves (laung)(3) - 6
Next, we will blanch the fenugreek leaves to enhance the colour of the dish
methi leaves (fenugreek leaves) - chopped(3 cups)kasuri methi (dried fenugreek leaves)(1 tablespoon) - 7
Add methi leaves in hot water in a pan
methi leaves (fenugreek leaves) - chopped(3 cups)kasuri methi (dried fenugreek leaves)(1 tablespoon) - 8
After a minute, add it to the chilled water for about 2 minutes
- 9
Now drain the water and squeeze out whatever remaining water in methi and keep it aside
methi leaves (fenugreek leaves) - chopped(3 cups)kasuri methi (dried fenugreek leaves)(1 tablespoon) - 10
Heat ghee in a wok or a heavy bottomed pan, add wet ground paste and cook it for 5 minutes till spice starts releasing oil
tablespoons ghee - or oil(3) - 11
Now add green peas and milk, let it cook for another minute
green peas (matar)(1 cup)green chillies - adjustable(2)milk(1/2 cup) - 12
Add dry spice powder which we made earlier and coriander powder
coriander powder (dhania)(1/2 tablespoon)cardamom powder (elaichi)(1/4 tablespoon) - 13
Mix it well and cook for another 3 to 4 minutes on medium flame
- 14
Now add blanched methi, salt, sugar, mix it well and cook for 2 more minutes
methi leaves (fenugreek leaves) - chopped(3 cups)sugar(1/2 tablespoon)kasuri methi (dried fenugreek leaves)(1 tablespoon)salt - to taste - 15
If you find consistency too thick, you can adjust it by adding milk
milk(1/2 cup) - 16
Add cardamom powder, kasuri methi and cream, mix well and cook for 2 to 3 minutes more
methi leaves (fenugreek leaves) - chopped(3 cups)coriander powder (dhania)(1/2 tablespoon)fresh cream(1/2 cup)cardamom powder (elaichi)(1/4 tablespoon)kasuri methi (dried fenugreek leaves)(1 tablespoon)cardamom (elaichi) pods/seeds(2)black cardamom (badi elaichi)(1) - 17
Serve hot
- 18
Serve Methi Malai Matar Recipe along with Beetroot Thoran, Boondi Raita and Tawa Paratha for your weekday lunch or dinner
methi leaves (fenugreek leaves) - chopped(3 cups)kasuri methi (dried fenugreek leaves)(1 tablespoon)
Rate this recipe
