Methi matar is a rich and delicious dish made with fresh fenugreek leaves, peas , cream and Indian spices. Fenugreek/ methi leaves have a strong aroma and a slightly bitter in taste but, it taste wonderful when mix with peas, paneer or potatoes etc.
I have shared methi kattar malai recipe in step by step method with a detailed pictures below.
In a kadai heat ghee add bay leaf, cardamom, cinnamon stick.
Add ginger garlic paste saute till the raw aroma goes away.
In a blender add onions and almond blend to a fine smooth paste.
Add the onions almond paste keep on stirring in between to avoid the paste from sticking to the pan. You should see oil/ ghee releasing the sides do not brown the paste.
Now add red chili powder, cumin powder, garam masala powder and a pinch of turmeric powder.
In another pan roast methi leaves.
Add cream to the gravy . You can adjust the taste and preference for a lower calorie version use more milk.
Add roasted fenugreek leaves and boiled green peas and mix well.
Serve hot methi matar malai with naan, roti or rice.
INGREDIENTS
- 1 cup boiled peas
- 3/4 cup fenugreek leaves
- 2 onions
- 10-12 almonds/ cashews
- 1 1/2 tablespoon ghee or oil
- Cardamom
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon ginger garlic paste
- 1 teaspoon red chili powder
- A pinch turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- Salt as needed
- 1/4 cup cream
INSTRUCTIONS
- In a kadai heat ghee add bay leaf, cardamom, cinnamon stick.
- Add ginger garlic paste saute till the raw aroma goes away.
- In a blender add onions and almond blend to a fine smooth paste.
- Add the onions almond paste keep on stirring in between to avoid the paste from sticking to the pan. You should see oil/ ghee releasing the sides do not brown the paste.
- Now add red chili powder, cumin powder, garam masala powder and a pinch of turmeric powder.
- In another pan roast methi leaves.
- Add cream to the gravy . You can adjust the taste and preference for a lower calorie version use more milk.
- Add roasted fenugreek leaves and boiled green peas and mix well.
- Serve hot methi matar malai with naan, roti or rice.