Methi Malai Matar – A mildly spiced vegetable curry made from fresh or frozen fenugreek leaves, green peas and cream.
Methi (Fenugreek Leaves) are bitter in taste and so everyone may not like them, however, this curry removes the bitterness of fenugreek leaves. It is also mild in taste and hence combines well with the other spicy curries. It is a popular North Indian Dish and is generally made during winters when fresh fenugreeek is available. The combination of methi and matar goes well. Methi malai mutter is mostly found in the restaurants serving North Indian (Punjabi) food. You will find this dish popular in the parties or marriages as it helps in balancing the platter with other spicy dishes.
I have used paneer but it is totally optional.
Ingredients:
5 medium onions chopped
2 cloves garlic
25 g cashew nuts
250 g fenugreek leaves (methi leaves) blanched and chopped. I have used the frozen fenugreek leaves and blanched them.
1/4 cup milk powder
1 tbsp butter
3 tbsp oil
1 bayleaf
3 cardamom
1 cinnamon stick one inch
1 tsp cumin seeds
1 tbsp coriander cumin powder
1 tsp kitchen king masala
2 tsp ginger garlic and chilli paste
1 tsp garam masala
100 g cottage cheese paneer (optional)
14 saffron strands
salt as per taste
water as required
Full recipe: Methi Malai Matar