Feb 4, 2017 / by Manisha Goyal / 4 comments

I’ve been longing to make this amazing north indian dish but wasn’t sure of how will the outcome be. I always thought methi leaves (fenugreek leaves) to be bitter in taste and was skeptical but finally I overcame my fear and totally in love with this superb dish.

Methi Matar Malai is a rich creamy and a healthy gravy made using methi leaves and peas. All the flavors in the dish compliments each other and the very thought is making my mouth water. ย This dish goes amazingly well with parathas, nan, kulcha and even rice. It is a must make dish during winters when we can have the fresh greens.ย 

Here’s how to make the dish –

 

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PREPARATION TIME : 40 minutes

SERVES : 4

INGREDIENTS –

  • 2 cups – fenugreek leaves (chopped and blanced for 3 minutes)
  • 1 cup – peas
  • 3/4 cup – milk
  • 1/2 cup – cream
  • 1/2 tsp – coriander powder
  • 1/4 tsp – dry mango powder/amchur (optional)
  • 1/4 tsp – sugar
  • 2 tbsp – ghee or oil
  • salt to taste

TO BE GRINDED TO PASTE –

  • 2 – onions (boiled)
  • 1/4 cup almonds (blanched and peeled)
  • 1/4 cup – cashews
  • 2 tsp – poppy seeds
  • 4 – garlic cloves
  • 2 – green chillies
  • 1/2 ” – cinnamon stick
  • 2 – green cardamom
  • 2 – cloves
  • 1 tsp – cumin seeds
  • 4 – peppercorns
  • a pinch on mace powder

METHOD –

  • Heat oil or ghee in a kadhai.
  • Add the paste and cook for 5-6 minutes, till it releases the oil.
  • Add coriander powder, amchur, milk and peas. Mix well. Cook for about 5 minutes.
  • Now add salt, sugar, methi leaves and cream, and cook for more 2-3 minutes.
  • Serve hot.

 

 

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NOTES –

  • You can omit the dry mango powder and use lemon juice at the end.
  • I’ve used Amul cream here. You can also use fresh cream. Just whisk it well before using.ย 
  • If the consistency of the gravy is too thick, adjust accordingly using milk or water.ย 

ENJOY!!

HAPPY EATING:)

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