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veg dish
CuminPeppers

veg dish | methi matar malai

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian, North Indian
Ingredients Method

Ingredients
  

For sauteeing and grinding:
  • 1 tbsp oil
  • 1 onion(chopped)
  • 2 garlic
  • 1 inch ginger
  • ¼ cup cashews
  • 1 tsp poppy seeds
For making curry:
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 inch cinnamon
  • 2 green cardamom
  • 1 cup peas (frozen / fresh peas)
  • 1 ½ cup methi leaves (chopped) (100 gram) fenugreek leaves/ vendhaya keerai)
  • ½ tsp Kashmiri red chilly powder
  • ½ cup water
  • ¼ cup malai (cream)
  • ¼ tsp garam masala
  • salt to taste

Method
 

For sauteeing and grinding:
  1. Heat 1tbsp of oil in a pan, add in 2 garlic and 1 inch ginger, saute for a while until onion becomes glossy
  2. and add ¼ cup of cashews, saute for a minute.
  3. Let this mixture cool down completely, and then transfer it to a blender jar
  4. blend it into a fine paste with little water and keep it aside.
For making curry:
  1. Heat 2 tbsp of oil in a pan, add 1 tsp of cumin, 1 bay leaf, 1-inch cinnamon, 2 cardamoms, let this slightly roasted in oil
  2. Next, add 1 cup matar (fresh peas/ frozen peas), saute for 2 minutes
  3. Now add in 1½ cup of chopped methi leaves (fenugreek leaves), and ¼ tsp of salt. saute for 2 minute
  4. Add in the ground paste and ½ tsp of Kashmiri Red chilly powder, mix well
  5. Pour in ½ cup of water and mix well
  6. Cover and cook for 7-10 minutes on medium flame or until the peas got cooked well (stir at regular intervals)
  7. Open the lid and add in ¼ cup of (malai) fresh cream and ¼ tsp of garam masala. Give a nice mix
  8. Again cover and cook for 1 minute on low flame, and turn off the flame
  9. Transfer into serving bowl