Methi matar malai is a popular punjabi dish. This is a very delicious, smooth, creamy and healthy recipe combining the benefits of fenugreek leaves and green peas. This recipe is a sure shot winner with kids as it is not at all spicy. On the contrary it gives a sweeter taste due to presence of onions, cashews and cream. The bitterness of the fenugreek leaves also goes unnoticed.
Ingredients
- 2 cups chopped fresh fenugreek leaves/methi
- 1 cup boiled green peas/ matar
- One 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
- A tsp cumin seeds
- 3-4 cloves garlic, chopped
- 1 inch ginger, chopped
- 2 green chillies, chopped
- ½ cup cashewnuts
Garnish:
- a few coriander leaves, chopped
Method
Making the paste:
- Add all the ingredients to make the paste in a blender. Grind without adding water.
Making the matar methi malai:
- Heat ghee or oil in a pan.
- To the pan add the ground paste and fry the paste 6-7 minutes till it starts giving a fragrant aroma. 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.
- Next, add the boiled peas and cream. Simmer for a few minutes on a low flame.
- Add sugar and salt and mix well. Garnish with coriander leaves and serve with naan, parathas or chapattis.