How To Make Methi Matar Malaai (Fenugreek-Peas in Creamy Curry)

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We hope you got insight from reading it, now let’s go back to methi matar malaai (fenugreek-peas in creamy curry) recipe. You can cook methi matar malaai (fenugreek-peas in creamy curry) using 16 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Methi Matar Malaai (Fenugreek-Peas in Creamy Curry):

1. You need 1.5 cups methi, fenugreek leaves, roughly chopped
2. You need 3/4 cup green peas, frozen or fresh
3. Provide 1/2 cup heavy cream
4. Take 1/4 cup milk
5. Use 1/2 cup water
6. Provide 1 teaspoon cumin seeds
7. Get 1 onion, medium
8. Provide 1.5 tablespoons broken cashews
9. Prepare 1 green chilli
10. Prepare 1/2 inch ginger
11. Prepare 2 garlic cloves, big
12. Use 2 cardamom pods
13. Provide 1 teaspoon poppy seeds, khus khus
14. Provide Garam masala to sprinkle
15. Get 2 tablespoon oil/ghee
16. Use Handful coriander leaves chopped

Steps to make Methi Matar Malaai (Fenugreek-Peas in Creamy Curry):

1. Heat 1.5 teaspoon of oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle.
2. Add green chilli, chopped ginger and garlic. Saute for a minute or two.
3. Add the roughly chopped onion, broken cashews and poppy seeds
4. Saute for 2-3 minutes or till the onions are translucent and cashews softened.
5. Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender.
6. Blend to a smooth paste. Set aside.
7. In the same pan heat 1.5 more teaspoon of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away.
8. Add milk and water and give a good mix.
9. Add the boiled green peas and mix.
10. Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium-low flame for 4-5 minutes.
11. Sprinkle some garam masala on top and switch off the heat.
12. Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.

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