Methi matar malai recipe
- 2 cups fresh green fenugreek (washed, finely chopped)
- 3/4 cup green peas (shelled & boiled)
- 1/4 to 1/2 cup corn kernels (boiled)
- 1 tbsp cashew nuts
- 1 tbsp cream
- 1/2 cup milk+ 1/2 cup for making cashew nut paste
- 11/2 tbsp olive oil (or refined oil)
- 1 generous pinch cumin seeds
- 1 small onion (finely chopped)
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 3-4 green chillies (split)
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/4 tsp white pepper powder (+/- to taste)
- 1/2 tsp dry mango powder (+/- to taste)
- Salt to taste
Method:
- Sprinkle about 1/4 tsp salt to the fenugreek leaves and mix them well.
- Keep them aside for approximately half an hour. Squeeze out the water and keep it aside.
- Make cashew nuts paste by adding milk. Add milk gradually till you have the desired consistency.
- Heat oil in a pan and add cumin seeds.
- Once they crackle, add onions, ginger garlic paste and fry till the ginger and garlic become fragrant and the onions become translucent.
- Add fenugreek leaves and sauté for five minutes on medium heat.
- Add peas, corn & split green chillies and sauté for another minute or two.
- Add cashew paste, cream, salt, dry mango powder, white pepper powder, coriander powder and garam masala and cook for half a minute.
- Add milk now and cook for further 3-4 minutes.
- Serve with chapatti or as filling for sandwich.