Name: Methi Matar Malai recipe by Ren Rego at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Fresh fenugreek leaves (Methi) 1 large bunch; Green Peas (boiled) 1 cup; Medium sized onions 2; Fresh ginger 1 inch piece; Garlic pods 3-4; Fresh green chillies 2-3; Cashewnuts 50 gms; Cumin seeds 1 tsp; Tomato puree 1 cup; Turmeric powder 1/4 tsp; Kashmiri chilli powder 1 tsp; Cumin powder 3/4 tsp; Garam masala powder 1 tsp; Sugar 1 tsp; Milk 1 cup; Oil 1/2 cup; Salt to taste

Ingredients Serving: 4

Fresh fenugreek leaves (Methi) 1 large bunch
Green Peas (boiled) 1 cup
Medium sized onions 2
Fresh ginger 1 inch piece
Garlic pods 3-4
Fresh green chillies 2-3
Cashewnuts 50 gms
Cumin seeds 1 tsp
Tomato puree 1 cup
Turmeric powder 1/4 tsp
Kashmiri chilli powder 1 tsp
Cumin powder 3/4 tsp
Garam masala powder 1 tsp
Sugar 1 tsp
Milk 1 cup
Oil 1/2 cup
Salt to taste

Instructions

Clean and wash fenugreek leaves well. Squeeze out excess water and chop finely.
Grind (one) onion, ginger, garlic, green chillies and cashewnuts to a fine paste. Keep aside.
In a thick bottomed pan, heat oil and add half the cumin seeds. Once they splutter, add the fenugreek and saute until water released by the leaves dries out. Keep aside.
In the same pan, heat the remaining oil and cumin seeds. Add one chopped onion and saute until golden. Now add the ground paste, turn down the heat and saute for a minute.
Add the turmeric, chilli, cumin and garam masala powders. Roast for half a minute and add tomato puree. Saute for another minute.
Now add the peas, fenugreek leaves, sugar, salt and milk. Mix well and let simmer for about 5-10 minutes.
Serve hot with freshly made rotis.

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