Methi Matar Malai (Fenugreek leaves & peas curry)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Heat the oil in a pan and add the whole spices (cumin, cinnamon, cardamom, black pepper and cloves). Watch out, they may splutter.
2. When they start to sizzle, add the green chili, ginger, garlic and onion. Sauté for 6 minutes until the onion is translucent. Add the cashews and the water, then cook covered for 5 to 6 minutes until very soft.
3. Cool, then remove the green chili if you want a milder dish. Blend the mixture to a very smooth puree.
4. In the same pan on medium heat, melt the butter and add the methi leaves. Sauté for 4 to 5 minutes until wilted.
5. Stir in the garam masala, fennel powder, salt and coriander powder. Add the green peas and sauté for 2 minutes.
6. Add the onion-cashew puree and the water, mix well and bring to a gentle boil. Cover and cook on medium heat for 5 minutes, until thick.
7. Taste and adjust the salt and pepper, adding back the green chili for more heat if you like. Stir in the cream and turn off the heat.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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