Methi Malai Matar is a simple yet delicious side dish which goes very well with any Indian bread or fried rice. Fresh cream gives this dish a nice rich and creamy taste and look. Very less spices used as this dish is on a slight sweeter side. Am sure your kids and family will love it. This dish goes to day 3 week 2 of BM 105 under the theme " Easy side dishes for rice / roti". Check out the ingredients and procedure.
Ingredients:
Methi / Fenugreek leaves 2 cups
Boiled green peas 1 cup
Butter 1 tbsp
Garam masala 1 1/2 tsp
Cumin 1 tsp
Kasuri methi 1/2 tbsp
Ingredients for gravy:
Large onion chopped
Large tomato chopped
Fresh cream / heavy cream 1 cup
Green chili 2
Ginger garlic paste 1/2 tbsp
Cashew nuts 10
Sugar 1 tsp
Salt to taste
Oil 1 tsp
Preparation:
Heat 1 tbsp oil in a pan, add chopped onions and cashews.
Once onions turn light pink in color add chopped tomatoes, green chili, ginger garlic paste.
Cook till raw smell disappears, add sugar and salt to taste.
Cook till tomatoes turn soft.
Switch off flame and let it cool to make a smooth paste.
Wash and pat dry fenugreek leaves.
Heat a large pan and add 1 tbsp butter.
Add cumin seeds, saute and add fenugreek leaves.
Remove from pan and set aside.
In the same pan add little add little more butter and add the ground paste.
Cover and cook for 5 minutes on medium flame.
Now add frozen or fresh boiled peas.
Let cook for 2-3 minutes.
Now add fresh cream, garam masala, salt to taste, sauteed methi and 1/2 cup water.
Stir well and cook on low to medium flame for 10 minutes.
Finally add kasuri methi and cook for another 2 minutes.
Serve hot with roti, naam or any rice dish.
Check to see what my fellow bloggers are cooking for BM 105
Ingredients:
Methi / Fenugreek leaves 2 cups
Boiled green peas 1 cup
Butter 1 tbsp
Garam masala 1 1/2 tsp
Cumin 1 tsp
Kasuri methi 1/2 tbsp
Ingredients for gravy:
Large onion chopped
Large tomato chopped
Fresh cream / heavy cream 1 cup
Green chili 2
Ginger garlic paste 1/2 tbsp
Cashew nuts 10
Sugar 1 tsp
Salt to taste
Oil 1 tsp
Preparation:
Heat 1 tbsp oil in a pan, add chopped onions and cashews.
Once onions turn light pink in color add chopped tomatoes, green chili, ginger garlic paste.
Cook till raw smell disappears, add sugar and salt to taste.
Cook till tomatoes turn soft.
Switch off flame and let it cool to make a smooth paste.
Wash and pat dry fenugreek leaves.
Heat a large pan and add 1 tbsp butter.
Add cumin seeds, saute and add fenugreek leaves.
Remove from pan and set aside.
In the same pan add little add little more butter and add the ground paste.
Cover and cook for 5 minutes on medium flame.
Now add frozen or fresh boiled peas.
Let cook for 2-3 minutes.
Now add fresh cream, garam masala, salt to taste, sauteed methi and 1/2 cup water.
Stir well and cook on low to medium flame for 10 minutes.
Finally add kasuri methi and cook for another 2 minutes.
Serve hot with roti, naam or any rice dish.
Check to see what my fellow bloggers are cooking for BM 105
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8 comments:
I don’t use cashews for this gravy but that’s a good addition in there. The thali looks good and delicious!
My recipe is very similar to yours Sushma, it goes well with rice or roti.
Awesome curry..love the flavors. Perfect for parties too..
That whole platter looks so inviting and delicious. Methi matar malai looks creamy and yummy!!
Curry looks delicious! Easy to prepare and sounds so exotic. Good one for the theme.
Methi malai matar is one of my all-time favorite dish. I cannot say no to it. :-) Great pick for this theme
A classic preparation which is simple yet sounds perfect to serve company. The addition of cashews add richness and extra flavor to the gravy.
This is one of my favorite curries and perfect for the winter months with some fresh sweet peas in season.
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