Food blogger Swayampurna Mishra tells us how to make this rich and creamy fenugreek leaves and green peas recipe.
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Here's the recipe of Methi Matar Malai:
- 1 cup green peas
- 2 cup Methi (fenugreek) leaves, chopped
- 100 gm paneer, softened by soaking in warm water
- 2 medium sized onion, chopped
- 10-12 pieces cashew
- 4-5 green chilli, chopped
- 1 piece of ginger, chopped
- 8-10 cloves of garlic, chopped
- 2-3 cardamom
- 1-2 cloves
- 100 ml fresh cream
- 100 ml warm milk
- A pinch turmeric powder (optional)
- 1 tbsp kasoori methi
- 1 tsp cumin seeds
- 2 tbsp butter or ghee
- Coriander leaves for garnish
- Heat 1 tbsp ghee or butter in a pan. Add half of the onion, green chilli, garlic, cloves, ginger and cardamom and cashew.
- Saute till onions turn golden. Turn off the heat and let it cool.
- Transfer mixture to the blender. Add some water and ground into a smooth paste.
- Heat remaining ghee or butter in a large pan over a medium flame. Add cumin seeds and stir for a minute.
- Add remain onion and saute till it turns golden.
- Add prepared paste and fry well till oil leaves the sides. Add some water if you feel the mixture is sticking to the pan.
- Add fenugreek leaves, kasoori methi, garam masala, turmeric powder, sugar, salt and green peas. Toss well for a minute or two.
- Add paneer pieces and let it cook covered for five minutes. Make sure it doesn't stick to the pan.
- Lower the flame, add milk and stir well. Cook for 7 to 8 minutes.
- Add cream and cook for another 2 to 3 minutes.
- Turn off the heat and garnish with coriander leaves.
- Serve hot.
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