Methi Matar Malai is a delicious curry prepared using fresh fenugreek leaves (methi leaves) and green peas. Usually methi matar malai sabzi is prepared in 2 ways – with white gravy and creamy red gravy. We have prepared this recipe with rich and creamy red gravy.
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¼cupwateradd as required, depending on the consistency you prefer
Instructions
For blanching peas
In a big vessel/pan, bring water to boil and add salt. When water boils, add the peas. Make sure the pan/vessel is big enough for the peas to move and get cooked. If the vessel is not big, then do this process in 2 batches. This process is called Blanching. Blanch the peas till they float on to the top, this will take about 1 1/2 to 2 minutes.
Heat oil in a pan and add ½ cup methi leaves. Saute on a medium flame for 2-3 minutes or till all the moisture absorbs and leaves shrink completely. Keep aside.
Heat oil in a pan and add chopped onions and soaked cashews. Saute for 3-4 minutes on medium flame.
Then add tomatoes and mix. Cover and cook for 8-10 minutes till tomatoes become soft. Remove from flame and let this mixture cool down.
Once cooled, take this in a mixer/blender jar and blend to a fine paste.
Preparing methi matar malai
Heat 1 tablespoon oil in a pan. Add dry red chilli and cumin seeds. Once they splutter, add the green chilli, hing, clove, cinnamon stick, cardamom and prepared puree. Mix well.
Cook on a medium flame for 8-10 minutes or till moisture is absorbed.
Add all the spice powders one by one – coriander powder, cumin powder, kitchen king masala and salt. Mix and saute for 3-4 minutes till oil separates from the gravy.
Now add blanched peas and sauteed methi leaves. Mix.
Now if you prefer sabji with little gravy, then add ¼ cup water. You can later add more water to adjust consistency you require. If you want a dry sabji, do not add water.
Mix well, cover and cook for 5 mins.
Remove from flame and garnish with finely chopped coriander leaves. Serve this methi matar malai sabzi with pooris, parathas, kulcha or chapatis.