Name: Restaurant Style Methi Matar Malai recipe by Amrita Iyer at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: The vegetables and condiments :; 1 1/2 cups cleaned,washed and chopped fresh Fenugreek Leaves; 1/2 tsp Cumin seeds (jeera); 2 medium Onions – sliced; 1 cup green peas – fresh/frozen (If fresh then boil for 3 – 4 minutes in salted hot water); 1 cup Toned Milk; 1 tsp sugar; 2 tbsp Oil; Salt to taste; Coriander leaves to garnish; For the white gravy :; 1 large Onion – chopped; 2 – 3 green chillies; 2 large tomatoes; 1 inch piece Ginger; 4 – 5 fat Garlic cloves(optional); 1/4 cup cashews; 2 tbsp poppy seeds (khus khus) optional; For the dry masala powder :; 1 stick cinnamon (dalchini); 4 Cloves – (Laung); 2 Cardamoms (Elaichi); 3 – 4 peppercorns (sabut kali mirch); 1 tsp Cumin Seeds (Jeera)

ABOUT Restaurant Style Methi Matar Malai RECIPE

This is an extremely delicious curry which is mild,a little sweet and a perfect accompaniment for any Indian bread or rice.The breads include Roti,Chappati,Paratha,Naan,Kulcha and Roomali Roti (It does not appease as much with Poori so I left that out) while with rice there is no limit.Plain rice,any pulao,biryani or Indian fried rice the curry rocks with everything. Cashews form the basic gravy ingredient.Try and get the freshest Fenugreek Leaves you can find.Powder fresh Masalas and your curry will be licked off fingers in no time!

Ingredients Serving: 4

The vegetables and condiments :
1 1/2 cups cleaned,washed and chopped fresh Fenugreek Leaves
1/2 tsp Cumin seeds (jeera)
2 medium Onions – sliced
1 cup green peas – fresh/frozen (If fresh then boil for 3 – 4 minutes in salted hot water)
1 cup Toned Milk
1 tsp sugar
2 tbsp Oil
Salt to taste
Coriander leaves to garnish
For the white gravy :
1 large Onion – chopped
2 – 3 green chillies
2 large tomatoes
1 inch piece Ginger
4 – 5 fat Garlic cloves(optional)
1/4 cup cashews
2 tbsp poppy seeds (khus khus) optional
For the dry masala powder :
1 stick cinnamon (dalchini)
4 Cloves – (Laung)
2 Cardamoms (Elaichi)
3 – 4 peppercorns (sabut kali mirch)
1 tsp Cumin Seeds (Jeera)

Instructions

Prepare first : Dry roast and powder the ingredients listed under Dry Masalas to a fine powder.Boil 2 cups of water and add the 2 Tomatoes.Boil for 5 minutes and peel the skins off.Grind to a fine paste.Keep aside.
Wash the Fenugreek Leaves well and sprinkle 2 tsp salt over them.Keep them in a colander for 10 minutes till they drain water.Wash them well with water again and keep aside.
Heat 1 tbsp Oil in a pan and add the Cumin seeds.When they crackle add the prepared Fenugreek Leaves and fry for 2 – 3 minutes till dry.Keep aside.
The gravy : In a blender add all the gravy ingredients except the tomato paste.Add 2 tbsp water and start pulsing the ingredients.
Add more water if needed but not too much so that it becomes a watery mixture.Prepare a very thick paste.
Cooking the recipe : Heat the remaining Oil and fry the sliced Onion till golden brown.Now add the prepared gravy paste and fry for 4 – 5 minutes.Then add the tomato paste.
Mix well and fry again for 3 – 4 minutes.Now add the Peas,the fried Fenugreek Leaves,milk,salt,sugar and 1/4 cup water.
Mix well and cook on the lowest heat for 5 – 7 minutes till everything is nicely mixed.Take off heat.
Remove to a serving bowl and decorate with Coriander Leaves.Serve hot!

Similar Recipes