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We hope you got insight from reading it, now let’s go back to methi matar malaai (fenugreek-peas in creamy curry) recipe. You can cook methi matar malaai (fenugreek-peas in creamy curry) using 16 ingredients and 12 steps. Here is how you do it.
The ingredients needed to cook Methi Matar Malaai (Fenugreek-Peas in Creamy Curry):
- You need 1.5 cups methi, fenugreek leaves, roughly chopped
- You need 3/4 cup green peas, frozen or fresh
- Provide 1/2 cup heavy cream
- Take 1/4 cup milk
- Use 1/2 cup water
- Provide 1 teaspoon cumin seeds
- Get 1 onion, medium
- Provide 1.5 tablespoons broken cashews
- Prepare 1 green chilli
- Prepare 1/2 inch ginger
- Prepare 2 garlic cloves, big
- Use 2 cardamom pods
- Provide 1 teaspoon poppy seeds, khus khus
- Provide Garam masala to sprinkle
- Get 2 tablespoon oil/ghee
- Use Handful coriander leaves chopped
Steps to make Methi Matar Malaai (Fenugreek-Peas in Creamy Curry):
- Heat 1.5 teaspoon of oil in a pan on medium heat. Once hot add cumin seeds and wait till the seeds crackle.
- Add green chilli, chopped ginger and garlic. Saute for a minute or two.
- Add the roughly chopped onion, broken cashews and poppy seeds
- Saute for 2-3 minutes or till the onions are translucent and cashews softened.
- Remove pan from heat and let it cool down a bit. Transfer the entire mixture into a blender.
- Blend to a smooth paste. Set aside.
- In the same pan heat 1.5 more teaspoon of oil and once hot add the prepared paste. Saute for few minutes till the raw smell goes away.
- Add milk and water and give a good mix.
- Add the boiled green peas and mix.
- Cook for 2 minutes and then add the cream and mix. Cover and let it simmer on medium-low flame for 4-5 minutes.
- Sprinkle some garam masala on top and switch off the heat.
- Garnish with chopped coriander leaves and serve hot methi matar malai with naan, roti or rice.
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