Methi Malai Matar Recipe - Fenugreek Peas Curry With Cream

Step 1: To begin making the Methi Malai Matar Recipe, firstly we will make the dry masala

Step 2: Add green cardamom, cloves, cumin seeds, whole black peppercorns, cinnamon stick, mace and black cardamom in a blender and make ground spice powder and keep it aside

Step 3: Next, add some water in a heavy bottomed pan and let it boil

Step 4: Once it starts boiling add onion, cashew nuts, green chillies, garlic and ginger to the boiling water

Step 5: Once its boiled, drain the water and make a ground paste of boiled onion, cashew nuts, green chillies, ginger and garlic cloves and keep it aside

Step 6: Next, we will blanch the fenugreek leaves to enhance the colour of the dish

Step 7: Add methi leaves in hot water in a pan

Step 8: After a minute, add it to the chilled water for about 2 minutes

Step 9: Now drain the water and squeeze out whatever remaining water in methi and keep it aside

Step 10: Heat ghee in a wok or a heavy bottomed pan, add wet ground paste and cook it for 5 minutes till spice starts releasing oil

Step 11: Now add green peas and milk, let it cook for another minute

Step 12: Add dry spice powder which we made earlier and coriander powder

Step 13: Mix it well and cook for another 3 to 4 minutes on medium flame

Step 14: Now add blanched methi, salt, sugar, mix it well and cook for 2 more minutes

Step 15: If you find consistency too thick, you can adjust it by adding milk

Step 16: Add cardamom powder, kasuri methi and cream, mix well and cook for 2 to 3 minutes more

Step 17: Serve hot

Step 18: Serve Methi Malai Matar Recipe along with Beetroot Thoran, Boondi Raita and Tawa Paratha for your weekday lunch or dinner