Ingredients
To Sauté Methi
- 2 tablespoons ghee/clarified butter
- 2 cups methi/fresh fenugreek
- ¼ teaspoon salt
- 1 cup peas boiled/frozen
For The Base Gravy
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 4 cloves
- 2 green cardamoms
- 6-8 black pepper corns
- 6-8 garlic cloves
- 2 onions medium
- 2 tomatoes medium
- 18-20 cashews
- 1 green chilli
- ¼ teaspoon salt
For Methi Malai Matar
- 2 tablespoons oil
- 1 small cinnamon stick
- 1 star anise
- 2 bay leaves
- 2 green cardamoms
- 1 teaspoon cumin seeds
- salt to taste
- ¼ teaspoon garam masala
- ½ teaspoon sugar
- 5 tablespoons fresh cream
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
To Sauté Methi
- In a pan heat ghee.
- Add clean and chopped methi along wth salt. Sauté for 2-3 minutes. The methi will reduce in size and turn soft.
- Now add the frozen peas and sauté for another 3-4 minutes or until they turn soft.
- Once done, keep it aside.
For The Base Gravy
- In a kadai heat oil and then add cumin seeds, cloves, green cardamom and black pepper corns. Sauté them for 10 seconds.
- Now add garlic and salute for 2 minutes or until it turns light golden.
- Add roughly chopped onions and cook for 2 minutes or until they turn translucent.
- Further add tomatoes, cashews, green chilli, salt and mix well. Cover and cook for 3-4 minutes.
- Now add water and mix again. Cover and cook for another 3-4 minutes or until the vegetables turn soft.
- Once done, let them cool down completely.
- Puree them in a mixer grinder until smooth. The base for methi malai matar gravy is ready.
For Methi Malai Matar
- In a pan heat oil.
- Now add cinnamon stick, star anise, bay leaves, green cardamoms and cumin seeds. Sauté for 10-15 seconds.
- Add the gravy base we prepared earlier and cook on medium heat while stirring it continuously, else the gravy will stick to the bottom of the pan.
- Add little water and let it simmer on medium flame for 2 minutes.
- Now add the methi matar we cooked earlier and mix well.
- Add some water, depending on the desired consistency. Bring it to a boil.
- Finally add garam masala, sugar and fresh cream.
- Thick and creamy methi malai matar is ready.
- Serve hot with roti, paratha, puri or rice.
Recipe Notes
- Its important to sauté methi, this will help to reduce its bitterness.
- You can replace cream with homemade malai
