Step-by-step
1
firstly, in a pan heat 2 tsp oil and saute 1 onion.
2
once the onions shrink slightly, add 2 chilli and 1 tsp ginger garlic paste.
3
saute until the raw aroma disappears.
4
cool the mixture completely, and transfer to the blender.
5
add in ¼ cup cashew (soaked for 30 minutes.
6
blend to smooth paste without adding any water.
7
now in a large kadai heat 3 tsp oil and splutter 1 tsp cumin.
8
further, add the prepared masala paste and saute well.
9
saute until the oil is separated from sides.
10
add in 2 cup fenugreek and saute for 2 minutes. you can also blanch the methi and add if you do not prefer the bitterness of methi.
11
add in 1 cup water and ½ cup cream.
12
mix well making sure the cream is well combined.
13
add in 1 cup peas, ½ tsp sugar and ¾ tsp salt.
14
mix well, cover and boil for 8-10 minutes or until the peas are cooked well.
15
the curry turns creamy, adjust the consistency as required.
16
now add ¼ tsp garam masala and mix well.
17
finally, enjoy methi matar malai with roti or paratha.
Video
Notes
- firstly, finely chop the fenugreek, else the consistency will not be uniform.
- also, if you do not prefer the bitterness of methi, then make sure to blanch the fenugreek before adding to the curry.
- additionally, add cream keeping the flame on low to prevent from curdling.
- finally, the spiciness of methi matar malai recipe comes from green chilli.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/methi-matar-malai-recipe/