Methi matar malai is a punjabi north indian recipe which is very popular among people up there.
2 cups chopped fresh fenugreek leaves/methi
1 cup boiled green peas/ matar
1 cup fresh cream/malai
2 tbsp ghee or oil
¼ or ½ cup water
sugar as required (optional)
salt to taste
Ingredients for the paste:
1 medium size onion, chopped
1 tsp cumin seeds
3-4 cloves garlic, chopped
1 inch ginger, chopped
1 or 2 green chilies, chopped
½ cup cashewnuts
A few coriander leaves, chopped
Making the paste:
Add all the ingredients to make the paste in a blender. grind without adding water. if need arises, add some little water while grinding.
Making the matar methi malai:
Heat ghee or oil in a pan or kadai.
Add the ground paste and fry the paste 6-7 minutes till it starts giving a fragrant aroma.
Keep on stirring in between to avoid the paste from sticking to the pan.
Add a little water if it sticks to the pan.
Add chopped fenugreek leaves and ¼ cup water or more.
Mix well and simmer for 10 minutes.
Add the boiled peas and cream.
Simmer for 5-6 minutes on a low flame.
Add the sugar and salt and mix well.
Garnish with coriander leaves and serve methi matar malai hot with naan, parathas or phulkas.
Note– if using fresh homemade cream or malai: freeze the cream and then whip it till it becomes smooth and soft. don’t add warm malai or without whipping it as this won’t give you a good creamy texture. i used ready made amul fresh cream but you can get the same results with fresh malai. you don’t need to whip or beat the cream if you are using ready made cream.