Methi Matar Malai (Fenugreek & Green Peas Curry)
Methi Matar Malai is a smooth, rich and delicious curry made in a white gravy along with fenugreek, peas, & cashews. This rich creamy curry pairs well with naan or rice!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp Ghee or Oil (divided)
- 1 Green Chili Pepper
- 1/2 inch Ginger ( chopped )
- 3 clove Garlic
- 1 cup Onion (chopped)
- 15 Cashews
- 2 tsp Poppy Seeds (Khus khus)
- 2 cup Methi (Fenugreek leaves) (roughly chopped)
- 1 cup Green peas (frozen (if using fresh green peas, boil them before adding))
- 1/2 cup Water
- 1/2 cup Heavy cream
- 1 tsp Salt (adjust to taste)
- 1 tsp Garam Masala
- Cilantro leaves (to garnish )
- 2 Green Cardamom (Elaichi)
- 1 tsp Cumin seeds (Jeera)
- 1/2 tsp Black Peppercorns
- 1/2 inch Cinnamon (Dalchini)
- 3 clove (Laung)
Instructions
- 1
Heat a large wok (or kadai). Add 1 tablespoon of oil. Once the oil is hot, add all the whole spices and saute for 30 seconds.
- 2
Add green chili pepper, ginger and garlic. Saute for another 30 seconds.
- 3
Add the onions and saute for 2 minutes until the onions are translucent.
- 4
Add the cashews and poppy seeds. Saute for another minute.
- 5
Turn off the heat and let it cool down a bit. Transfer the mixture into a blender and blend to a smooth paste. Set aside.
- 6
Heat the same wok (or kadai) again. Add the remaining oil.
- 7
Add the blended paste to the oil and saute for 3-4 minutes.
- 8
Stir in the chopped methi leaves and saute for 3 minutes.
- 9
Add the green peas and cook for another 2-3 minutes.
- 10
Add the cream, water, salt, garam masala and stir well. Cover and let it simmer on medium-low flame for 3-4 minutes.
- 11
Garnish with cilantro leaves and enjoy with roti/naan or rice.