Methi Malai Matar

A delectable blend of fresh green peas and fenugreek leaves cooked in a rich and creamy gravy. The sweet notes of cream harmonize with the earthy bitterness of fenugreek, creating a flavorful and wholesome vegetarian delight

 :

250 grams fresh fenugreek leaves (methi), washed and chopped
250 grams green peas (matar)
250 grams onions, finely chopped
250 grams tomatoes, finely chopped
130 grams fresh cream
30 ml refined oil or ghee
6 grams cumin seeds
15 grams ginger garlic paste
10 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams coriander powder
5 grams garam masala
15 grams Salt
Fresh coriander leaves for garnish

 Instructions:

1. **Prepare Methi Leaves:**
   Wash the fresh fenugreek leaves thoroughly. Remove the leaves from the stems and chop them finely.

2. **Saute Onions:**
   Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
   Add chopped onions and sauté until they become golden brown.

3. **Add ginger garlic Paste:**
   Add ginger garlic paste and sauté for a minute until the raw smell disappears.

4. **Add Tomatoes:**
   Add chopped tomatoes and cook until they become soft and the oil separates.

5. **Spices:**
   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.

6. **Add Methi Leaves and Peas:**
   Add the chopped fenugreek leaves (methi) and green peas (matar). Mix well with the masala.

7. **Cook:**
   Cover the pan and let it cook on medium heat until the methi leaves are tender and peas are cooked.

8. **Add Cream:**
   Pour fresh cream into the pan and mix well. Simmer for a few more minutes.

9. **Garam Masala and Garnish:**
   Sprinkle garam masala and garnish with fresh coriander leaves.

10. **Serve:**
    Serve Methi Malai Matar hot with steamed rice or Indian bread (roti, naan).

Enjoy the creamy and aromatic Methi Malai Matar as a side dish with your favorite bread or rice!