Methi Malai Mattar
Winters is on, means a lot of green vegetables. Greens not only add color to the table but are also a great source of minerals and vitamins. This recipe combines soft peas in a rich and luscious curry, flavored with dried fenugreek leaves. Try and source fresh peas for this recipe, if not you can take frozen ones also
Ingredients
- 1 cup Peas or Matar, Boiled
- 2 nos Medium onion ground to paste
- 2 tsp Ginger Garlic Paste
- 2 tbsp Cashew Paste
- 1/2 cup Grated Paneer, Cottage Cheese
- 1/2 cup Milk
- Salt To Taste
- 1/2 tsp Crushed Black Pepper
- 1/4 tsp Garam Masala
- 1 no Green Chilli, Finely Chopped
- 1/4 cup Fresh Cream
- 1 tbsp Kasuri Methi, dried fenugreek leaves
- Best Drop Lite Oil For Cooking
Instructions
- Boil peas in an open pot with a pinch of sugar and 1 tbsp oil. This will help peas to retain the color. Boil them till they are soft. Drain and keep aside.
- In a pan or Kadhai, heat oil and add ginger garlic paste. Sauté till the raw smell goes off.
- Now add the onion paste, and cook till it is light brown in color and oil separates.
- Add cashew paste, grated paneer and milk to the onion masala and mix well. Let it simmer for 5-7 minutes.
- Season the gravy with salt, black pepper and garam masala. Sauté for about 5 minutes and the gravy is ready.
- Combine boiled peas with the gravy in the Kadhai and let it cook for another 5-7 minutes.
- Once the gravy and peas are well combined, add fresh cream, kasuri methi and chopped green chili. Cover and cook for another 2-3 minutes.
- Methi malai matar is ready. Serve it hot with roti or paratha.
