A delight sabji with no turmeric and red chilly powder: Methi Matar Malai
Fenugreek leaves, peas, and cream are used in this mild and creamy north Indian dish
Fenugreek leaves, peas, and cream are used in this mild and creamy north Indian dish.
It is well-known for the gently sweet, spicy, and mild bitterness flavours found in each dish. Methi mutter malai is a light creamy colour with no addition of turmeric and red chilli powder. It goes well with any Indian flatbread, such as roti or chapati, but it can also be eaten with garlic naan and jeera rice.
The unique attractive point of this recipe is the combination of different tastes which do not overpower each other.
For masala paste:
2 tsp oil
1 onion (slice)
2 chilli (slit)
1 tsp ginger garlic paste
¼ cup cashew / kaju (soaked)
3 tsp oil
1 tsp cumin / jeera
2 cup fenugreek / methi (finely chopped)
1 cup water
½ cup cream
1 cup peas / matar
½ tsp sugar
¾ tsp salt
¼ tsp garam masala
1. in a large kadai heat 3 tsp oil and splutter 1 tsp cumin.
2. then, add the prepared masala paste and saute thoroughly
3. Cook until the oil has separated from the sides.
4. add 2 cup fenugreek and saute for 2 minutes.
5. add in 1 cup water and ½ cup cream.
6. mix well making sure the cream is well mixed.
7. add in 1 cup peas, ½ tsp sugar and ¾ tsp salt.
8. mix well, cover and boil for 8-10 minutes or until the peas are cooked well.
9. the curry turns creamy, adjust the consistency as required.
10.add ¼ tsp garam masala and mix well.
11. finally, enjoy methi matar malai