Methi Malai Matar/Creamy Fenugreek Peas Gravy

Methi Malai Matar
Fenugreek and Peas goes along with each other very well.As my friend had asked me to post this recipe I gave a try,I don't know the authentic taste of this gravy as different
restaurants serves different.I have two different recipe's for this gravy,today I'll be posting one of the version of methi malai matar,hopefully in future I'll post the other version too.This gravy goes on well with any kind of flat breads chappathi,rotis and Naan.Its a rich curry with lots of calories,weight watchers can reduce you the amount of malai /cream and eat 😊

Category:Vegetarian | Cusine : India | Course: Main
PrepTime : 10 Minutes |Cooking Time: 25 Minutes | Serves: 4

Fresh Fenugreek Leaves: 4 Cup
Frozen/Fresh Green peas:1 cup
Onions Medium:2
Tomatto Puree: 1/2 Cup
Jeera: 1 Tsp
Red Chilly Powder:1 1/2 - 2 Tsp
Milk:1 Cup
Fresh Cream:3 Tbsp
Oil:4 Tbsp
Salt:1 1/2 Tsp
Sugar:1 Tsp
For Grinding:
Onion:1 Medium
Garlic:10 cloves/1 Tbsp Paste
Ginger:1/2 inch piece/ 1 Tbsp paste
Cashews Pieces:2 Tbsp
Kuskus/Poppy Seeds:1 Tbsp
Melon Seeds :1 Tbsp (optional)


Thoroughly was methi leaves ,soak in a Salt for 15 minutes,squeeze excess water pat it dry and keep it aside.

Cook Green peas and keep it aside.Grind all the ingredients under grinding to a smooth paste.Blanch Tomato,peel the skin , make puree and set aside

Take a pan,add oil put methi leaves and fry well.Take out fried methi leaves and place on an tissue paper to drain out excess oil.

In the same pan add jeera,once it splutters add chopped onions and fry till light golden brown in colour.

For this add tomato puree,garam masala,red chilly powder and fry well.Add the above prepared paste and cook for five minutes.

Now add cooked peas and methi mix well and cook for another few minutes.

For this add Milk and cook on low flame.Add salt and sugar,once gravy starts to thicken,switch off the heat and add fresh cream.

Mix well serve hot with Roti,Phulka or Naan .

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