This mildly spiced thick gravy is a tasty combination of fresh fenugreek leaves (methi) & fresh green peas, enriched with fresh cream(malai), cashewnuts, poppy seeds & sweet spices. It is very important to use fresh ingredients to enjoy & relish this wonderful restaurant style dish in your very own home.
This dish is so simple & quick to prepare… just pluck the leaves from the stems of the methi & within minutes you will have a wonderful creamy curry to be shared with family & friends with hot rotis or phulkas. This easy meal will make your guests feel like you spent quite a lot of time & effort in the kitchen!
Well, my family loves this preparation. I like to make this delicious Punjabi dish without compromising on the original taste! This is my version… how about giving it a try? 😀
- 2 cups Methi Leaves (Fenugreek)
- ¼ tsp. Jeera (Cumin Seeds)
- ¾ cup fresh Green Peas (boiled till tender)
- ½ cup Milk
- 3 tbsps. fresh Cream
- A pinch of Sugar
- 2 tbsps. Vegetable Oil
- Salt to taste
- Water as required
Grind to a paste the following ingredients :
- 1 med. Onion (peeled & roughly chopped)
- 1 fresh Green Chilli
- 1 tsp. fresh Ginger (peeled & grated)
- 1 clove fresh Garlic
- 2 pinches each of fresh cinnamon, cloves & green cardamom pwd.
- 2 tbsps. Cashewnuts
- 2 tsp. Khus khus (Poppy Seeds)
Wash the methi leaves, drain through a colander.
Chop the leaves & add ½ tsp. salt & set aside for about 10 mins.
Then squeeze out the water from the leaves.
In a sufficiently broad & deep pan, heat oil till hot.
Reduce heat & add jeera.
Let it crackle & then add methi leaves & sauté till the leaves wilt.
Now add the prepared masala paste, the dry spice powder & sauté till the rawness disappears.
Add green peas, milk, sugar, cream, salt to taste & give it a good stir.
Add some water depending on the thickness of the gravy you desire.
Let it cook for about 5 mins.
Your methi matar malai is ready!
Garnish with some cream (malai) if you like.
Serve with your favorite Indian bread or jeera rice/pulao/steamed rice.
Tips & Variations :
- If you like the gravy to be low fat & light then simply replace cream with yoghurt/curds, instead of cashewnuts add more onion paste, or green pea paste to thicken the gravy.
- It is better to add a little sugar to mellow the slightly bitter taste of methi.