Methi-Matar-Malai -Fenugreek and green peas in creamy sauce

Methi matar malai is a popular dish from Punjab, India. It's a creamy, smooth, delicious and healthy curry made with fresh ingredients. Fresh fenugreek leaves and green peas cooked with fresh herbs and spices and fresh cream makes it finger licking good. 

Ingredients:

Fresh fenugreek leaves /methi : 1.5 cups

Boiled Green peas : 1 cup

Fresh cream : 1 cup

Oil: 2 tbsp

Garam masala: 1/4 tsp

Sugar :1/2 tsp

Salt to taste

To grind to smooth paste:

Medium Onion: 1

Cumin seeds: 1 tsp

Ginger: 1 inch

Garlic: 3-4 cloves

Green chillies : 3-4

Cashew : 1/4 cup

Green peas : 2 tbsp

Method: 

1. Roughly chop onion, ginger, garlic and green chilli and grind them with cumin seeds, green peas and cashew in a blender to smooth paste with a little water.

2. Heat oil in a wok and add the ground paste. 

3. Fry it on medium flame until the oil separates. Takes about 5-6 minutes. Sprinkle little water if the masala is sticking to the pan.

4. When the masala is cooked add chopped fenugreek leaves, 1/2 cup water and cook for 2 minutes. 

5. Next add boiled green peas, salt, sugar, garam masala powder and mix well and cook it for 2 minutes.

6. Add fresh cream, mix well and bring the curry to boil on a low flame. (Add a little water if the curry is too thick). Boil for 2 more minutes and turn off the gas.

7. Garnish with a tsp of fresh cream and serve hot with roti/paratha or flavored rice of your choice.

Notes:

1. You can cook it with clarified butter/ghee instead of oil.

2. You can totally skip the garam masala powder or add whole spices like cardamom, clove and cinnamon while making the paste.

3. If you don't have fresh cream available you can mix 2 tsp of corn flour in a cup of whole milk and add it or simply replace it with 1 cup beaten thick yogurt.