METHI MATAR MALAI CURRY/MATAR METHI MALAI CURRY/ METHI MALAI MATAR CURRY

Methi matar malai curry or matar methi malai curry or methi malai matar curry is a north Indian dish which is made with fenugreek leaves, peas and cream.It is a very flavorful and aromatic dish with creamy, smooth and delicious gravy.

Methi matar malai curry is known for its combination of mildly sweet taste because of onions and cream and slightly bitter taste of methi.

Methi matar malai curry is a delicious and exotic recipe usually served in restaurants. It is a perfect recipe to serve as main course during parties. It can be served with any Indian breads, rice and pulavs.

Methi matar malai has a rich texture of cream and it has delicious taste and it is healthy too. This recipe is good for kids especially if you want to feed them fenugreek.

INGREDIENTS:

1. Methi leaves-500 grams

2. Peas- 1 cup

3. Cream-1/2 cup

4. Onion-2

5. Tomatoes-2

6. Ginger-1 inch

7. Garlic-5 to 6 cloves.

8. Green chilies-2

9. Cashew -7 to 8

10. Cumin seeds-1/2 tsp.

11. Coriander powder-2 tsp

12. Cumin powder-1 tsp

13. Red chili powder-2 tsp

14. Turmeric powder-1 tsp

15. Black pepper powder-1/2 tsp

16. Chopped coriander leaves-2 tbsp

17. Garam masala-1/2 tsp

METHODS FOR PREPARING METHI MATAR MALAI OR MATAR METHI MALAI CURRY

1. Clean and chop methi leaves.Heat oil in a pan and fry the chopped methi with little salt. Fry the methi till it become dry. Remove the fried methi and keep aside.

2. Again take one tbsp oil in same pan and add peas in it. Add some salt and fry the matar or peas for 2 to 3 minutes. Transer it to a plate and keep aside. Instead of frying peas you can boil it. For boiling peas, take water in a pan and add salt in it. Let the water boil. Add peas in it and let it boil for 2 minutes. Drain the peas from water and keep aside.

3. Chop onions and keep. Make a paste of chopped tomatoes, ginger, garlic, green chili and kaju.

4. Heat 4 to 5 tbsp oil in a kadhai. Add cumin seeds, cloves, cinnamon and green cardamom and let it splutter.

5. Add chopped onions and saute for a while. Fry the onions till it become light brown. Then add tomato, ginger, garlic, green chilies and kaju paste and cook for 2 minutes.

6. Now add coriander powder, cumin powder, red chili powder and turmeric powder and mix well. Add salt and cook the masala by stirring occasionally till it leaves oil from sides.

7. Add fried or boiled matar and mix for a while. Then add ½ cup water and cover the lid. Let it cook for 10 minutes on low flame till the peas become soft.

8. Add fried methi and mix well. After 1 or 2 minutes add cream and mix well. Add 1 tbsp kasoori methi and ½ tsp pepper powder and mix well.

9. Add ½ cup water for gravy and let it simmer for 5 to 10 minutes. Methi matar malai is now ready to serve.

10. Garnish with chopped coriander leaves and serve hot with roti, chapati, puri, paratha, naan, kulcha or rice.

HOW TO MAKE METHI MATAR MALAI STEP BY STEP WITH PHOTO

STEP-1: Clean methi leaves and wash it well.

STEP-2: Chop methi leaves and fry it till it become dry.

STEP-3: Clean peas or matar.

STEP-4: Heat oil in a pan.

STEP-5: Fry the peas or matar in it.

STEP-6: Transfer the matar to a plate.

STEP-7: Chop onions.

STEP-8: Chop tomatoes and ginger. Peel garlic. Make a paste of tomatoes.ginger, garlic, green chilies and kaju.

STEP-9: Heat oil in a kadhai.

STEP-10: Add cumin seeds, clove, cinnamon and green cardamom.

STEP-11: Then add chopped onions and fry it till it become translucent.

STEP-12: Add masala paste which is made with tomato, ginger, garlic, green chilies and kaju. Saute it.

STEP-13: Cooking 2 minutes to the masala add coriander powder, cumin powder, red chili powder and turmeric powder and fry the masala till it become dry and leave oil from sides of masala.