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