Methi Malai Matar
Methi Malai Matar is a popular Indian Subji, made with fresh methi leaves, greenpeas, and creamy aromatic sauce.
Servings: 4 servings
Ingredients
- 1 ½ cup Methi Leaves fresh
- 1 cup green peas
Sauce
- 2 tbsp oil
- 1-2 green chilies
- 2-3 garlic cloves
- 1 inch ginger chopped
- 1 medium onion chopped
- 1 medium tomato chopped
- 6-7 cashew nuts
- 1 tsp cumin seeds
- 1 bay leaf
- 1 green cardamom
- Salt to taste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp garam masala
- 1 tsp coriander-cumin powder
- 1/3 cup Heavy Cream
- ¼ tsp cardamom powder
- 1 tsp kasuri methi
- cilantro for garnish
Instructions
- In boiling water, add peas and cook them until they soften up. Remove them by strainer and then add washed methi leaves in the same water just for 2 seconds and remove them too. Discard the water.
- Heat oil in pan on medium heat. Once the oil is hot, add green chilies, chopped ginger, garlic, and saute for a minute. Then add, onions. Cook the onions until they are translucent. Add tomatoes followed by onions. Cook the tomatoes and add cashews too and once everything is cooked down a little bit, let it cool down. If you plan on making white gravy, then leave out tomatoes.
- Blend this mixture with some water to a smooth paste.
- In the same pan on medium heat add oil, once it’s hot add cumin seeds. Let them splutter and add bay leaf and cardamom pod then add the blended paste and cook it for few minutes.
- Add about ¼ cup water to the mix.
- Add the spices and seasonings to the mix. Give it a stir and add methi and peas.
- Add cream and let it simmer for few minutes and add cardamom powder along with kasuri methi Garnish with chopped cilantro.
- Serve with rotis, naan or rice.
Notes
If you want to keep gravy/sauce white, then do not add tomatoes, red chili powder and turmeric.
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