Methi Matar Malai Recipe
Methi Matar Malai is a rich and creamy restaurants style Indian curry recipe at home. The cashews makes it creamy and the malai makes it rice and smooth.
Ingredients
For Gravy –
- 1 No. Onion (Medium Size)
- 1 Tbsp Green Chilli & Ginger
- Bay Leaf, Cinnamon, Clove & Cardamom
- 8 - 10 Nos. Cashews
- Water as required
Other Ingredients
- 1 Tbsp Oil
- 1 + 1 Tbsp Butter
- 250 gms Finely Chopped Methi
- 1/2 Cup Boiled or Frozen Peas
- 1 Tbsp Butter
- 1 1/2 Cup Malai
- Salt to taste
- 1 Tsp Sugar
- 1 Tsp Garam Masala Powder
- 1/2 Tsp Kasuri Methi
Instructions
Gravy Preparation –
- In a pan, add slided onion, green chilli, ginger, cashew, bay leaf, cinnamon, clove, cardamom, salt and water.
- Cover the pan and cook for about 10 – 15 mins or until boiled nicely till soften.
- Let it cool a bit, discard bay leaf and transfer to a blender jar.
- Blend it to a fine puree.
- Strain to get the silky and smooth texture. Set aside.
Making Sabzi -
- In the same pan heat some oil and butter.
- Add finely chopped methi leaves and cook till wilted.
- To it add boiled peas and some salt.
- Mix well and cook for 2-3 mins.
- Transfer to a bowl and set aside.
- In the same pan heat some butter, add the prepared gravy.
- Cook on a low flame for about 5-6 mins. Stir in between.
- To the gravy add methi matar mix and fresh malai.
- Give everything a good mix.
- Finally add sugar, garam masala powder and kasuri methi.
- Mix everything well. Give it a boil on ahigh flame. Stir in between.
- Serve hot with naan, roti or paratha.
Video
Notes
• Do not overcook after adding malai.
• Adjust the spices as per taste.
• You can skip sugar if you want to.