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We hope you got insight from reading it, now let’s go back to methi malai matar (fenugreek and peas curry with cream) recipe. To cook methi malai matar (fenugreek and peas curry with cream) you need 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Methi Malai Matar (Fenugreek And Peas Curry With Cream):
- Take 5 medium onions chopped
- Provide 2 cloves garlic
- Get 25 grams cashew nuts
- Provide 250 gms fenugreek leaves (methi leaves) blanched and chopped. I have used the frozen fenugreek leaves and blanched them
- Prepare 1/4 cup milk powder
- Take 1 tbsp butter
- You need 3 tbsp oil
- Provide 1 bayleaf
- Get 3 cardamoms
- Take 1 cinnamon stick one inch
- Use 1 tsp cumin seeds
- Prepare 1 tbsp coriander cumin powder
- You need 1 tsp kitchen king masala
- Provide 2 tsp ginger garlic and chilli paste
- You need 1 tsp garam masala
- Provide 100 grams cottage cheese paneer (optional)
- Use 14 saffron strands
- Get to taste salt
- Prepare as required water
Instructions to make Methi Malai Matar (Fenugreek And Peas Curry With Cream):
- In a pan boil chopped onions, cashewnuts and garlic. Just add the water till the onions are just covered. Boil it till the onion, cashewnuts and garlic softens and water is dried. Remove in a plate to get cool. Grind into a smooth paste and keep aside. The colour is dark as I have used red onions.
- In a pan heat oil. Add bay leaf, cinnamon stick, cardamon stick. Now add the ground onion paste. Saute it for 5 minutes. Add the coriander cumin seed powder and Kitchen King masala to it.Mix well.
- Now add milk powder and mix well. See that lumps are not formed. Stir well. (If you do not want to add milk powder directly then just make a paste of it by adding little water and add to the sauted onion paste). Mix them well and saute it for 5 minutes. Now add the blanched fenugreek leaves and cooked peas.
- Mix well and add ginger garlic and chilli paste and garam masala. Mix it well and saute for two minutes. Now add the cut paneer cubes to it. Add few strands of saffron (keep aside some for garnishing). Mix well and simmer for 5 minutes.
- Add the butter to it. Mix well and cook for 2 minutes
- Serve hot. Garnish with 2-3 saffron strands. Serve with parat paratha or roti, naan, or rice
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