1½ cups Green Peas (fresh or frozen)
2 cups chopped Fenugreek Leaves (methi bhaji)
1 Green Cardamom
1-inch piece of Cinnamon
1 medium Onion, chopped
2-3 cloves of Garlic, chopped
1/2 inch piece of Ginger, chopped
1 Green Chilli (or to taste), chopped
2 tablespoons Cashew Nuts (or blanched almonds)
3 tablespoons Fresh Cream
1/2 cup Milk
1/2 cup Water
Salt to taste
1 teaspoon + 2 teaspoons Oil
For this recipe, we used frozen green peas. If you are using fresh green peas then boil them in salted water until soft. If you are using frozen green peas then you can use them directly without cooking as mentioned in this methi matar malai recipe.
Heat 1-teaspoon oil in a pan (or kadai) over medium flame. Add cardamom, a small piece of cinnamon stick and chopped onion.
Stir-fry until onion turns translucent. Add chopped garlic, chopped ginger, green chili and cashew nuts. Stir-fry for around 2-minutes.
Turn off the flame and let the mixture cool for few minutes. (If you are in a rush, transfer mixture to a plate, it will cool rapidly). Transfer mixture to a small chutney jar of a mixer grinder and grind to a smooth paste. Add 1-2 tablespoons water while grinding, it will help turning into paste easily.
Heat remaining 2-teaspoons oil in the same pan over medium flame. Add prepared paste.
Stir continuously and shallow fry the paste until oil starts to separate.
Add chopped fenugreek leaves. Stir-fry for 2-3 minutes.
Add green peas and salt. Stir-fry for 2-3 minutes.
Add 1/2-cup milk and 1/2-cup water. Mix them properly and let the mixture cook until gravy turns thick. Taste for the salt and add more if required. Add fresh cream.
Mix well and cook for a minute. Turn off the flame and transfer methi matar malai to a serving bowl.
Pic Courtesy: Google
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