Monday, December 30, 2013

Methi Matar Malai

Rich and flavorful vegetable made with methi(also called fenugreek), green peas and cream for richness. This is a typical North Indian delicacy. You can either use fresh cream, half and half or whole milk. As we are adding powdered cashew the gravy itself will get thicker. 
1 small onion cubed
2 garlic cloves
1 inch ginger
1 green chili
2 tbs cashewnut powder(take a tablespoon or so of cashews and grind it to make a powder)
1 tsp oil+ 1 tbs ghee/oil
1/2 tsp cumin seeds
1 tbs tomato paste
1 1/2 cup washed and chopped fresh methi leaves
1/2 tbs sugar
Salt as per taste
1/2 tsp garam masala
1/4 tsp cumin powder
1/2 tsp coriander powder 1/2 cup half and half+1/2 cup water(1/2 cup milk can be substituted for half and half)
1/4 cup cubed paneer(optional)
2 pinches kasoori methi

In a pan add a teaspoon of oil and saute cubed onions until lightly browned. Cool the onions and grind it along with garlic, ginger and green chili. Keep the paste aside. Add a tablespoon of ghee or oil in a pan, add cumin seeds. Once they crackle add the onion paste and saute for a while. Add tomato paste and saute again. Add chopped methi leaves and cook for a while until methi is wilted. Add cashewnut powder and saute for couple of minutes. Add salt, sugar, garam masala. Next pour in half and half plus water. Now turn the gas to low and let it simmer. The gravy will get thick and rich once simmered. If your gravy looks thin add more cashewnut powder and if it's too thick add little bit of water to get desired consistency. Lastly add kasoori methi and serve hot with roti or naan. 


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