Methi Matar Malai |North Indian- Fenugreek Leaves and Green Peas Curry

Methi Matar Malai

Fresh fenugreek leaves and green peas cooked in a rich ,creamy sauce.
Prep Time: 5 minutes .
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped- 1 large( about 3/4 cup)
2. Green chilies,sliced- 2 to 3( according to taste)
3. Ginger,chopped – 1 tsp
4. Garlic,chopped- 1 tsp
5. Cashew nuts – 8 to 10
6. Cumin seeds – 1/4 tsp
7. Fenugreek leaves/Methi leaves – 1 cup
8. Frozen green peas(soaked in water for 10 min and then drained) – 1/2 cup
9. Hot water- 1 cup or as required
10. Garam masala powder – 1/4 to 1/2 tsp
11. Fresh cream- 2 tbsp
12. Salt – to taste
13. Oil – as required
14. Coriander leaves,chopped – to garnish

Instructions:

• Heat oil in a pan,add onion,green chilies,ginger,garlic and cashew nuts.Saute until onion turns golden.
  
• Allow this to cool slightly and transfer to a blender.Grind this to form a smooth paste( add 1 or 2 tbsp of warm water if required).Set aside.
  
• Heat oil in the same pan ,add cumin seeds and let it splutter.Add the onion mixture and cook,stirring continuously, until oil starts to separate.
  
• Now add the methi leaves and cook for 2 to 3 minutes.Next add the green peas and hot water(3/4 to 1 cup or as required).Cook for about 5  minutes or until green peas is cooked.
  
• Now add garam masala and cream .Simmer for about 4 to 5 minutes over low flame or until gravy turns thick.Finally add salt and mix well.Garnish with coriander leaves.Serve with roti /chapathi .
  

NOTES

• You could also use cashew cream instead of fresh cream.
• Adjust the quantity of green chilies according to your taste.
• If you prefer to use fresh green peas,cook the peas before adding to the gravy.