Methi Matar Malai

A simple recipe for a rich and creamy fenugreek and peas curry or gravy, popularly known as methi matar malai. Pair it with any Indian flatbread or rice for a delicious meal.

Recipe Snapshot

YIELD

4 servings

1 h

North Indian

Entree

Time

cuisine

course

Carrot

– Oil – Onion – Green chilies – Cardamom – Cloves ...

Ingredients

1

– Soak the poppy seeds and cashews in water.

2

– Sautee the onions and whole spices. In a pan, heat oil, add the chopped onion, green chilies, cardamom, cloves, and cinnamon.

3

– Saute until the onion is soft and light brown like below. Allow it to cool.

4

– Transfer the sauteed onion mixture and ginger-garlic paste into a mixer jar or spice grinder. Drain the water from the soaked cashews and poppy seeds and add that as well.

5

– Grind into a smooth paste by adding water. Rinse the mixer jar with water and set it aside. – In a pan, add the remaining oil. When the oil is hot, add the ground paste.

6

– Add the reserved water and salt and mix well.

7

– Cook this ground paste until it becomes semi-thick. Make sure to stir in-between and do not leave it unattended. – Now add the fenugreek leaves and cook.

8

– Next, add the peas and cook.

9

– Finally, add the cream and mix. Simmer over low heat for two minutes and turn off the heat.

10

– Garnish it with cilantro and serve hot with roti or any other Indian flatbread.

&

– Enjoy!

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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