Name: Methi Matar Malai recipe by Nita Bhatia at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 cups fenugreek leaves; 1/2 teaspoon salt; For the paste:; 2 green chillies; 1 inch ginger; 2 tablespoon broken cashewnuts; 2 teaspoon poppy seeds; 2 small pieces of cinnamon; 4 cloves; 2 cardamoms; 4 whole peppercorns; 1/4 cup milk; 2 tablespoon malai; 1small tomato; 3 tablespoon oil; salt to taste; 2 tablespoon sugar; 1/2 cup boiled peas

Ingredients Serving: 4

2 cups fenugreek leaves
1/2 teaspoon salt
For the paste:
2 green chillies
1 inch ginger
2 tablespoon broken cashewnuts
2 teaspoon poppy seeds
2 small pieces of cinnamon
4 cloves
2 cardamoms
4 whole peppercorns
1/4 cup milk
2 tablespoon malai
1small tomato
3 tablespoon oil
salt to taste
2 tablespoon sugar
1/2 cup boiled peas

Instructions

Sprinkle little salt on the methi leaves and keep it aside for fifteen minutes.
Grind the paste of green chillies, ginger, cashews, poppy seeds, cinnamon, cloves, cardamon, pepper corns and tomato.
Squeeze and discard the excess water from the fenugreek leaves to remove the bitterness of the fenugreek leaves.
In a pan heat 2 tablespoon oil, saute fenugreek leaves in a medium flame for 2-3 minutes and keep aside.
In the same pan heat 1 tablespoon oil, add the prepared smooth paste and saute for 1-2 minutes.
Keep stirring continuously for 1-2 minutes.
Add boiled peas mix it well and cook for 1-2 minutes.
Add the sautéed fenugreek leaves, sugar, salt, milk, malai and mix it well.
Add 2 tablespoon water to the pan and cook for 1-2 minutes.
Stir occasionally in between till the gravy becomes thick.
Switch off the flame and your restaurant style Methi Matar Malai is ready to serve.

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