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Methi matar malai
Sonali

Methi Matar Malai without onions and garlics

Cut or chop the leaves. I also like to use soft and tender stems sometimes. You may use it if you like or just use the leaves. Next, Wash, and clean the fresh fenugreek leaves nicely under warm running water or blanch the leaves before cooking. Heat some vegetable oil along with some ghee into a pan. Once the oil is heated add some cumin seeds, 2 bay leaves, and give it a quick stir. Immediately add ginger paste and stir by keeping the flame low. Saute the ginger quickly. Then add tomato paste to it. This tomato past I have prepared using 3 medium tomatoes and grind these. Note: Once you add the ginger paste you will see that it starts to splutter into the oil as it contains water in it. So if you are not comfortable with this step you may add ginger paste later on into the recipe. Maybe after adding the tomatoes or the peas. Now add red chili powder, and garam masala powder. Also, add some cumin powder, coriander powder, and some salt. Mix, stir and cook the tomatoes for a few minutes. Next, add the leaves. Stir and cook the leaves for about a minute or two then add the green peas. Mix and add a cup of water along with the peas. Add green chili finely chopped. Sprinkle some salt Some crushed cardamom seeds (black and green cardamoms used)Mix well cover and cook for 5 minutes. Open and check and give it a stir then add 2/3 cup of cashew paste into it. The amount of cashew paste I am using is a little extra because since I have not used onion in this recipe this will make the gravy thicker in consistency and also makes the gravy sweet and tasty. Along with the cashew paste also add 1 tablespoon of ghee and mix well. At this point also add a little water to adjust the consistency of the curry. Sprinkle some salt, cover, and cook for 5 minutes. Uncover and check if the peas are cooked well or not. Now finally add some fresh cream to it and mix. Cover and cook for about a minute or so on low flame and it's done. Enjoy this gravy with roti, naan, paratha, or rice. It's simply delicious.
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Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients

Ingredients
  

  • 2 cups Fenugreek leaves (methi leaves)
  • 1 teaspoon Oil
  • 1 tablespoon Ghee (clarified butter)
  • 1 teaspoon Cumin seeds
  • 2 Bay leaves
  • 1 teaspoon Ginger paste
  • 3 medium sized Tomatoes (paste form)
  • 1 teaspoon Red chili powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • Salt as per taste
  • 3 cups Green peas (frozen)
  • 1 cup Water
  • 1 Green chili (finely chopped)
  • 1 tablespoon Sugar
  • Black cardamom seeds crushed or ground 2 in no.
  • Green cardamoms seeds crushed or ground 3 in no.
  • 2/3 cup Cashew paste
  • 1/2 cup Some extra water used
  • 1 tablespoon Ghee (clarified butter)
  • 1/2 teaspoon Garam masala powder
  • 1/2 cup Half n Half cream