Methi Matar Malai |North Indian- Fenugreek Leaves and Green Peas Curry

Methi Matar Malai

Fresh fenugreek leaves and green peas cooked in a rich ,creamy sauce.
Prep Time: 5 minutes .
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped- 1 large( about 3/4 cup)
2. Green chilies,sliced- 2 to 3( according to taste)
3. Ginger,chopped – 1 tsp
4. Garlic,chopped- 1 tsp
5. Cashew nuts – 8 to 10
6. Cumin seeds – 1/4 tsp
7. Fenugreek leaves/Methi leaves – 1 cup
8. Frozen green peas(soaked in water for 10 min and then drained) – 1/2 cup
9. Hot water- 1 cup or as required
10. Garam masala powder – 1/4 to 1/2 tsp
11. Fresh cream- 2 tbsp
12. Salt – to taste
13. Oil – as required
14. Coriander leaves,chopped – to garnish

Instructions:

Heat oil in a pan,add onion,green chilies,ginger,garlic and cashew nuts.Saute until onion turns golden.

Allow this to cool slightly and transfer to a blender.Grind this to form a smooth paste( add 1 or 2 tbsp of warm water if required).Set aside.

Heat oil in the same pan ,add cumin seeds and let it splutter.Add the onion mixture and cook,stirring continuously, until oil starts to separate.

Now add the methi leaves and cook for 2 to 3 minutes.Next add the green peas and hot water(3/4 to 1 cup or as required).Cook for about 5  minutes or until green peas is cooked.

Now add garam masala and cream .Simmer for about 4 to 5 minutes over low flame or until gravy turns thick.Finally add salt and mix well.Garnish with coriander leaves.Serve with roti /chapathi .

NOTES

• You could also use cashew cream instead of fresh cream.
• Adjust the quantity of green chilies according to your taste. 
• If you prefer to use fresh green peas,cook the peas before adding to the gravy.