Methi Matar malai (Fenugreek leaves with green peas in fresh cream)

INGREDIENTS :

  1. Methi saag ( fenugreek leaves) : 250 gms
  2. Green peas : 1 cup
  3. Ginger paste : 1 table spoon
  4. Paneer : 100 gms(optional)
  5. Tomatoes : 2 big size ( paste)
  6. Whole garam masala : 1 big cardamom,2 small cardamom, 2 cloves , 1″ cinnamon stick, 1 bay leaf
  7. Kasuri methi : 1/2 tea spoon
  8. Coriander powder : 1 tea spoon
  9. Turmeric powder : 1/2 tea spoon
  10. Red chilli powder : 1 tea spoon
  11. Cashew : 7-8 ( paste)
  12. Fresh cream : 1/2 cup
  13. Cumin seeds : 1/2 tea spoon
  14. Hing : 1/2 tea spoon
  15. Salt : tastewise
  16. Sugar : 1 tea spoon
  17. Milk : 1/3 cup
  18. Garam masala powder : 1/2 tea spoon

PROCEDURE :

  1. Take out only the leaves from the stem , wash nicely and cut them in very small pieces.
  2. In a pan add little butter or oil, and shallow fry the fenugreek leaves with very less salt and keep aside.
  3. Take a kadai , add oil and let it hot . Add cumin seeds, hing , bay leaf and all whole garam masala . Add ginger paste,tomato paste , turmeric powder , red chilli powder, coriander powder and mix all together and fry for some time . When oil starts seperating add matar, cashew paste and fresh cream and mix well and cook again for sometime .
  4. Add fried leaves into it and mix well and cook for 2-3 mins. After that add milk and water together. Cover with a lid and let it boil for 5-6 mins. Add garam masala powder and mix well.
  5. From top add fresh coriander leaves and fresh cream .

This recipe has a very unique creamy taste and texture. It goes very well with roti, paratha, fried rice , butter naan and also plain rice. Please try it at home and share your experience with me in comment box.

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