Methi Matar Malai(Fenugreek leaves and green peas creamy gravy) is creamy little sweet, rich white curry usually served with naan/roti.Green peas and fenugreek leaves is cooked in coconut,cashew nut,onion base white creamy gravy,and flavored with black paper and spices.
- Fenugreek leaves-2 cup
- Fresh green peas – 1 cup
- Cashew nut – 6 to 7
- Green tomato-1 chopped
- Ginger – 1/2 tsp grated
- Coconut – 1/2 cup fresh grated
- Onion – 1/2 cup chopped
- Coriander leaves – 1 tsp finely chopped
- Cumin seed – 1 tsp
- Green chili – 3 chopped
- Black paper powder – 1 tbs
- Salt – 1/2 tsp ,to taste
- Cooking oil – 2 tbs
- Garam masala – 1 tsp
- Fresh cream-1 tbsp
Step 1 – Take one cup water in a saucepan and add chopped tomato, garlic and cashew nut, ginger, grated coconut then boil it for 10-12 minutes till mixture gets soften. Switch off flame and cool it aside.
Step 2 – Heat 2tbs oil in a nonstick pan then saute onion and keep aside.
Step 3 – In grinder take cooked tomato and onion,green chili,coriander leaves make fine paste,keep aside.In bowl take fenugreek leaves add 1/2 salt and mix well keep aside for 15 minutes so fenugreek leaves release some water.
Step 4 – In other pan heat 1 tbs oil,add cumin seed when seed crackle add grind tomato onion paste and cook 1-2 minutes till oil separate from paste. Add salt, garam masala and mix it. Add boiled peas mix and add 1/2 cup water and mix it proper. Add only fenugreek leaves(no water) cook on low flame for 1 minute. Switch off flame,add fresh cream and mix well serve with Naan.
Serve with Roti/Naan!!!
- Do not add turmeric powder and red chili powder it will spoil texture of gravy.
- You can add 1 tsp curd in gravy for more flavor.