Malai Methi Matar
January 31, 2013
Peas and fenugreek (Mathi) cooked in cream and Indian spices.
Cuisine
North Indian
Course
Main Course
Serves
3
Method
Stovetop
Difficulty
Easy
Cook Time
50 minutes
- Cuisine North Indian
- Course Main Course
- Serves 3
- Method Stovetop
- Difficulty Easy
- Cook Time 50 minutes
Ingredients
fenugreek leaves(methi)
2 cup
green peas
1 cup
tomatoes
2
onions
2
garlic
5-6
salt to taste
turmeric powder
1/2 teaspoon
coriander powder(dhania powder)
1/2 teaspoon
water
1 1/2 cup
fresh cream
1 cup
poppy seeds (khus khus)
1 tablespoon
green chilles
2-3
oil
2 tablespoon
cashew nuts (kaju)
15 - 20
Instructions
1. Clean, wash and chop methi leaves.
2. Grind onions, garlic, poppy seeds, cashew nuts and green chillies together to make a paste.
3. Grind Tomatoes separately to make tomato puree.
4. Heat oil in a deep pan, add cumin seeds, onion paste and stir for 2 minutes.
5. Add all powders to the pan mix and then add tomato puree and let it cook for 3-4 mins.
6. Add green peas and mix.
7. Add fenugreek leaves, salt and a cup of water.
8. Add cream and mix, cover with a lid and let it boil for 8-10 mins on a low flame. Mix well and serve hot with chapatis, paratha or puri.
HEY THERE!