Methi Matar Malai

Methi Matter Malai is an aromatic and flavorful Indian Punjabi curry. Methi (Fenugreek leaves), Matar (Green peas) when cooked with Malai (Cream) definitely serves you an irresistible dish on your table. Methi is bitter in taste but combines and complement very well when cooked with creamy onion-tomato-cashew gravy with heavy cream and some whole spices. It’s perfect when served hot with Indian bread- Naan, Roti or Kulcha.

Cuisine: Indian (Punjabi) | Recipe Category: Curry
Prep Time: 15 Minutes | Cook Time: 15 Minutes | Serving: 3-4

Ingredients

For Gravy:

1.	Onion, roughly chopped	1 big
2.	Tomato, roughly chopped	1 medium
3.	Ginger	1” inch
4.	Garlic clove	4
5.	Green chili	2-4
6.	Cashews, roughly broken	¼ cup
7.	Milk/water for grinding	2-3 Tbsp.
8	Oil	2 Tbsp.
9.	Cumin seeds	1 Tsp.
10.	Clove	3 pc
11.	Cardamom	2 pc
12.	Cinnamon stick	1” inch

For Methi-Matar-Malai:

1.	Fresh methi  leaves/ fenugreek leaves, cleaned & finely chopped	2 cup
2.	Green peas, boiled	1 cup
3.	Onion, finely chopped	½ cup
4.	Ghee/clarified butter	2 Tbsp.
5.	Turmeric powder	½  Tsp.
6.	Garam masala	1 Tsp
7.	Kasuri methi / dried fenugreek leaves(optional)	1 Tbsp.
8.	Salt	To taste
9.	Sugar	A pinch
10.	Cream	¼ cup

Step by Step Instruction:

For Gravy:

1. Roughly chop onion, tomato, chili, garlic and ginger. get ready with whole spices.
2. Heat 2 Tbsp. oil in a pan and add cumin seeds, clove, cardamom and cinnamon.
3. When cumin seed starts sizzling add roughly chopped onions, chili, garlic, ginger and sauté on medium flame for 1-2 minutes till the onion starts turns translucent and just starts to brown.
4. Add tomatoes and sauté till tomatoes are broken and gooey.
5. Cool down and place the mixture to a blender. Add cashews and 2-3 Tbsp. of milk or water and grind it to a smooth paste. Keep aside

For Methi-Matar-Malai:

1. Soak Methi leaves in a big bowl of warm water, drain, chop and keep aside
2. Finely chop onion and keep aside.
3. Parboils green peas and keep aside.
4. Heat 2 Tbsp. of butter in pan; add chopped onion and sauté till onion turn golden brown.
5. Add pureed onion tomato paste and sauté on a medium flame for 5 minutes, while stirring occasionally. 
6. Add turmeric power, garam masala, fenugreek leaves, salt and sauté for another 1 minute
7. Add chopped Methi leaves, mix well and sauté for 1 minute.
8. Add boiled peas and a pinch of sugar and mix well.  Sugar helps retaining green color of vegetable. Cover and cook for 2 minutes.
9. Add cream and adjust the seasoning, mix well and turn off the flame, once curry began to simmer and all flavors come together.
10. Serve hot with Naan, Roti or kulcha.

Quick Tips:

1. Kashuri methi gives nice taste and flavor. Its optional omit if you don’t have.
2. You can use whole milk replacing cream. If using milk you may have to cook for longer time.
3. Always turn flame on low while adding cream or milk. It may curdle up on high flame.