Methi Malai Matar (Peas and Fenugreek Curry)

Methi Malai Matar is a mouth watering Punjabi dish prepared with green peas and methi(fenugreek) leaves cooked in fresh cream and spices. The distinct flavor of fenugreek, soothing effect of cream and the aromatic flavor of Indian spices makes a yummy and exotic recipe.

Both me and my husband love this recipe; though it has huge amount calories due to the cream, it is equally healthy as well due to fenugreek, and its OK to indulge in calorie rich food once in a while :)


I usually include this recipe in my menu if I'm expecting some guests as it is quick to prepare and tastes so good.

Ingredients


For the Curry
Green Peas : 1 Cup
Fresh Fenugreek Leaves(Methi) : 1 - 11/2 Cup
Tomato(Finely chopped) : 3 Tbsp
Cashewnut(Kaju) : 2-3 Tbsp, chopped into small pieces
Soda : 1 Pinch


For Grinding
Onion : 2
Green Chillies : 2-3
Garlic Cloves(Lehsun) : 3-4
Ginger Paste(Adarak) : 1 Tsp
Cashewnut(Kaju) : 10 -12
Curd : 2 Tbsp


For Gravy
Ghee : 2 Tbsp
Green Cardamom(Elaichi) : 2 - 3
Red Chilli Powder(Lal Mirch) : 1/4 Tsp
Black Pepper(Kali Mirch) : 1 Pinch
Cumin Powder(Jeera) : 1/2 Tsp
Garam Masala : 1/4 Tsp
Salt - To Taste
Fresh Cream : 1/2 Cup
Milk : 1/2 Cup

Method

1. Take water in a pan, add a pinch of Soda to it and boil the water. Add green peas to it and let it cook until peas are soft, then add methi leaves and turn off the heat. After 2 minutes remove peas and methi from water.
Soda prevents discoloring of green peas and methi leaves. I skipped this step as I used frozen peas which were already boiled.


2. Grind all the ingredients listed above, under For Grinding section.


3. Heat ghee in a pan, add cardamom and the grounded mixture and fry it until the gravy leaves ghee. At this point add red chilli powder, black pepper, jeera powder, garam masala, salt and cook it for 2 minutes.


4. Then add cream and milk, mix well and let it boil. When the gravy starts boiling add green peas, methi leaves, tomato pieces and cashewnuts and cook for a little while.
It is not mandatory but I roasted the cashew nuts in microwave for 2 minutes before adding to the curry.


5. Serve with roti or paratha of your choice.

Sending this to Herbs & Flowers - Fenugreek event guest hosted and hosted by Mom Chef and PJ