Methi Malai Matar
This is a delicious north Indian gravy dish. The methi leaves and peas are cooked in a creamy sauce. The bitter taste of methi leaves is well balanced with cream and milk. This dish tastes well with plain roti/paratha or naan.
Ingredients:
Methi Malai Matar
Ingredients
- 2 Cup Chopped methi leaves
- 1/2 Cup Peas
- 1/2 Cup Cream
- 1/2 Cup Milk
- 1/2 Cup Chopped onions (2 medium onions)
- 9 Garlic cloves
- 15 Cashews
- 1 Tsp Tsp Coriander powder
- 1/2 Tsp Tsp Cumin Powder
- 1 Tsp Red Chili Powder
- 1 Tsp Kasoori Methi
- 1 Tbsp Plain Yogurt
- 2 Tsp Sugar
- 3 Tbsp Oil
- 1 Tsp Cumin seeds
- 1/4th Tsp Asafoetida
- Salt
Instructions
- Soak the cashews in water for 1 hour.
- Wash and chop methi leaves.
- Cook the peas in a pressure cooker (approx 3 whistles).
- In a pot heat 1 Tbsp oil. Add garlic and chopped onions, cashews and saute it for 10 minutes.
- In a blender make a puree of onions, garlic and cashews.
- In a pot heat 2 Tbsp of oil. Add cumin seeds and asafoetida. When cumin seeds starts to sputter, add chopped methi leaves and cook it for about 15 minutes by adding some water.
- Add cooked peas.
- Add the puree which was made earlier, coriander powder, cumin powder, red chili powder, sugar and salt. Saute it for 5 minutes.
- Add kasoori methi.
- Add cream and milk and saute it for 5 minutes.
- Turn off the burner and add well beaten yogurt. Mix well.
- Turn on the burner and cook the vegetable for 5 minutes or until everything is well mixed.
Notes
Green chilies can be used instead of red chili powder.
I have used homemade cream (using malai which we get after boiling milk). Alternatively store bought cream can be used.
While adding curd the heat needs to be turned off as the curd can curdle and the dish will have an unpleasant taste.