Methi Malai Matar Recipe
Ingredients
Puree
- 2 Tomatoes
- ½ inch Ginger
- 15 Cashew
- 3 Cloves `
- 2 Cardamom small
- 1 Big Cardamom
Methi and Matar
- 1 tsp Oil
- 2 cups Methi Leaves fine chopped
- 1 cup Green Peas
Gravy
- 3 tbsp Oil
- 2 Dry Red Chil
- 1 Bay Leaf
- ½ tsp Cumin Seeds
- 1 tbsp Garlic chopped
- 2 Onion fine chopped
- ¼ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tbsp Coriander Powder
- Puree
- Salt according to taste
- Hot Water
- ½ cup Fresh Cream / malai
- ½ tsp Garam Masala
- Coriander Leaves fine chopped
Instructions
Puree
- In a grinder add in tomato, ginger, cashew, cardamom both big and small and cloves. Make a fine paste of it.
Methi & Matar
- In a pan heat some oil, add in methi leaves and matar. Cook till methi is dry to avoid bitterness and keep it aside.
Gravy
- In a pan add some oil and let it heat. Add in dry red chilli, bay leaf, cumin seeds and mix well.
- Now add in garlic and sauté a little now add in onion and cook it turns golden brown.
- Now add in turmeric powder, red chilli powder, coriander powder, mix and let it cook on low flame.
- Add puree and mix it well, now add water rinsed from the mixer jar andcook till masala starts to leave oil.
- Once gravy is done add in methi and matar, add in salt and mix well. Add in ¼ cup hot water and cook for 5 minutes.
- After 5 minutes add in 1 cup hot water and let it boil. Once boiled cover and cook for 5 minutes on low flame.
- Now add in fresh cream and mix it well, now add in garam masala and coriander leaves and mix well.
- Turn off the gas and cover for 2 minutes. Garnish with cream and coriander leaves.
Video
Notes
Shilpi’s Quick Tricks
Methi and Matar
- Wash methi min 2-3 times before using.
- Don’t boil matar beforehand.
- If you want white gravy then don’t use turmeric and replace tomato with curd.
- Only add hot water for better taste.
- By covering the flavour of cream and garam masala will be absorbed properly in matar.
Tried this recipe?Let us know how it was!