Receipe of delicious Methi Matar Malai

A tasty combination of fenugreek leaves and green peas which is highly filled with iron. This is a good way of adding fenugreek to the diet of those who are fussy about eating green leafy vegetables.

Ingredients:

  • Green Peas – 1 cup
  • Fenugreek leaves (Methi) – 1 bunch
  • Cream – 1/2 cup
  • Tomato – 1 (pureed)
  • Cumin seeds – 1/2 tsp
  • Turmeric powder – a pinch
  • Chilly powder – 1/2 tsp (optional)
  • Milk – if needed for gravy
  • Butter – 1 tblsp
  • Salt – to taste

To grind

  • Onion – 1
  • Green Chilly – 1
  • Cashew nuts/ Almonds – 1 tblsp
  • Poppy seeds(khus khus) – 1 tblsp (optional)
  • Curd – 1 tblsp
  • Ginger – 1/2 ” piece
  • Cinnamon – 1/2 ” stick
  • Cloves – 3
  • Cardamom – 1

Method:

  • Roast all the ingredients under “to grind” except curd. Make a paste of it with the curd and keep aside.
  • Remove the methi leaves, discard the stem. Soak it in hot water for 5 minutes and drain it well.
  • Heat butter in a pan, add the cumin seeds.
  • Add the chilly powder, turmeric powder, ground paste and the tomato puree and let it cook for 3-4 minutes.
  • Add the green peas (matar), fenugreek leaves(methi) and malai (cream).
  • Add milk as needed to get the desired gravy consistency.
  • Boil for 5 minutes until the gravy thickens and the ingredients are cooked.
  • Garnish with some fresh cream and serve with any roti varieties.