Methi Mattar Malai

 

Ingredients

Methi leaves – 2 cups - cleaned and chopped

Green peas ( fresh or frozen) - 1/2 cup 

Onion – 1 – slice onion

Green chilie – to taste

Ginger – a small piece

Garlic – a few cloves

Cashewnuts – about 8-10 ( more will only make it tastier)

Cumin seeds – ½ tsp

Cardamom – 1

Pepper – optional – or a few

Cinnamon stick – 1 small

Cloves – 1

Garam masala powder – pinch

Dhania powder – 1 tsp or dhania seeds that may be added when sauteing the other ingredients.

Fennel seeds - ¼ tsp 

Salt to taste

Oil

Butter ( optional)

Cream – About 2-3 tbsp.

Wash methi well.  Chop. Sprinkle salt over it for some time.  This helps reduces a bit of the bitterness.  Rinse, drain and keep in colander.

Heat a pan.  Add about a tbsp of oil, add cumin seeds, cardamom, cinnamon, sauté.

Then add the ginger- garlic, followed by sliced onions, green chili and fennel seeds.  Once the onions turn transparent, add the cashew, some water and cook for a few minutes till slightly soft.  Take off fire.  Cool.

Transfer to a mixie jar and blend to a smooth purée

 

Heat the pan again. 

Melt butter or add oil.  

Add methi leaves, and sauté for about 5 mins. 

Stir in the ground masala paste.

Add peas and continue to sauté

Add water, cover the pan and allow the peas to cook

Simmer till the gravy is thickened

Add salt to taste.

Finally add the cream and mix

The dish is ready to be served.

Recipe sourced from Swathi’s Recipes