Methi matar malai is a punjabi north indian dish. This dish is also found in many north indian restaurant. Its texture is smooth, creamy and tastes yummy. This was my first attempt and it came out quit good. Methi malai matar is a sure shot winner. The dish was soon finished when i served it. I was really glad about it.
Methi Malai Matar
2 cups chopped fresh fenugreek leaves/ methi
1 cup boiled peas/ matar
1/2- 1 cup cream (i used evaporated milk as its more healthy)
2 tbsp oil
salt to taste
pinch of sugar
To be made into paste (add very little water for grinding)
1 medium onion
1/2 cup cashew nuts
1 tsp cumin seeds/ jeera
1/2 inch ginger
1 green chilli
Heat oil in a pan. Add the ground paste and cook for 7 mins.
After 7 mins a nice fragrance would come from the mixture. Don’t let it stick to the pan.
If you want you can add little water.
Add fenugreek leaves with some water. Mix well and let it cook for 10-15 mins on low heat.
Now add boiled peas and cream (i added evaporated milk)
Cook for 10 mins on low heat. Add salt and sugar.
Garnish with coriander.
Serve hot with chapati, rice or naan.
- Gobi Matar (easternspices.wordpress.com)
- Aloo Methi / Potato with Fenugreek leaves (bridecooks.wordpress.com)
- Methi Dal. (durgasdelicacies.wordpress.com)