Methi Mattar Malai Recipe | Peas & Fenugreek Curry

Methi Mattar Malai Recipe | Peas & Fenugreek Curry

This Methi Mattar Malai Recipe uses fresh fenugreek, peas and cream. It has a smooth texture and a very aromatic and delicate flavour due to the use of cashews and cream in the gravy in addition to the use of whole spices such as cardamom, cinnamon and cloves.

Fenugreek or Methi in Hindi is one of my favourite herbs to cook with, it has a strong aroma and a slightly bitter taste. The fresh leaves can be used in vegetable dishes, flatbreads and salads, the dried leaves (kasoori methi) and seeds are widely used in Indian cuisine to flavour curries.

I always taste the raw methi to check its bitterness, the one I get in London is usually not that bitter, in case it is, I wash and sprinkle salt on it, leave it for half hour then squeeze it and use. Dishes with cream and cashew, like this methi mattar malai recipe naturally balance the bitterness of the methi.

 

Methi Mattar Malai Recipe with Step by Step Photos:

Roast whole spices in methi mattar malai recipe
Heat oil in a pan and add the whole spices, roast until aromatic.
fry ginger chilli and garlic in methi mattar malai recipe
Add the ginger, garlic and green chilli and fry for 1 minute
Fry the onions in methi mattar malai recipe
Mix in the onions and cook until these are soft. Then, In a grinder mix in the cashew nuts and the cooked onions mixture, with a little bit of water. Blitz until you have a smooth paste.
crack the cumin seeds in methi mattar malai recipe
Heat up oil in a pan, when hot add the cumin seeds and let them crack.
Add onion paste in methi mattar malai recipe
Add the onion paste and stir, fry the onion paste until all the moisture has evaporated.
Add salt and garam masala in methi mattar malai recipe
Season with salt and the garam masala powder.
Add the peas and methi in methi mattar malai recipe
Mix in the peas and the fenugreek on the pan, stir to coat and cook for 3 minutes.
Add water to the gravy in methi mattar malai recipe
Add 1/2 cup of water, bring to boil and then simmer until gravy has thickened and peas are cooked.
Stir in the fresh cream, cook for 2 minutes.
Serve.

 

AuthorAndreia Machado

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 cup Peas
 1 cup Fresh Fenugreek leaves
  cup Fresh cream
 3 Garlic cloves roughly chopped
 ½ Inch ginger chopped
 1 Onion
 6 Cashews nuts
 ½ Green chilli roughly chopped
 2 tbsp Vegetable oil
 ½ Inch Indian cinnamon stick
 1 Clove
 3 whole black peppercorns
 1 Cardamom pod crushed
 ½ tsp Garam masala powder
 ½ tsp Cumin seeds

1

Heat up oil in a pan and add the whole spices, cinnamon, clove, cardamom and whole black peppercorns, roast until aromatic.

2

Add the ginger, garlic and green chilli and fry for 1 minute, then mix in the onions and cook until these are soft.

3

In a grinder mix in the cashew nuts and the cooked onions mixture, blend with a little bit of water until you have a smooth paste.

4

Heat up oil in a pan, when hot add the cumin seeds and let them crack then add the onion paste and stir, fry the onion paste until all the moisture has evaporated, season with salt and the garam masala powder.

5

Mix in the peas and the fenugreek on the pan, stir to coat and cook for 3 minutes, then add 1/2 cup of water, bring to boil and then simmer until gravy has thickened and peas are cooked.

6

Stir in the fresh cream, cook for 2 minutes and serve.

Ingredients

 1 cup Peas
 1 cup Fresh Fenugreek leaves
  cup Fresh cream
 3 Garlic cloves roughly chopped
 ½ Inch ginger chopped
 1 Onion
 6 Cashews nuts
 ½ Green chilli roughly chopped
 2 tbsp Vegetable oil
 ½ Inch Indian cinnamon stick
 1 Clove
 3 whole black peppercorns
 1 Cardamom pod crushed
 ½ tsp Garam masala powder
 ½ tsp Cumin seeds

Directions

1

Heat up oil in a pan and add the whole spices, cinnamon, clove, cardamom and whole black peppercorns, roast until aromatic.

2

Add the ginger, garlic and green chilli and fry for 1 minute, then mix in the onions and cook until these are soft.

3

In a grinder mix in the cashew nuts and the cooked onions mixture, blend with a little bit of water until you have a smooth paste.

4

Heat up oil in a pan, when hot add the cumin seeds and let them crack then add the onion paste and stir, fry the onion paste until all the moisture has evaporated, season with salt and the garam masala powder.

5

Mix in the peas and the fenugreek on the pan, stir to coat and cook for 3 minutes, then add 1/2 cup of water, bring to boil and then simmer until gravy has thickened and peas are cooked.

6

Stir in the fresh cream, cook for 2 minutes and serve.

Methi Mattar Malai | Peas & Fenugreek Curry


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