Methi Malai Matar
Updated: May 2
Methi Malai Matar is best prepared in winters when we get fresh peas and the peas are really sweet. As the sweetness of the peas takes the dish to another level. There are different ways of making this dish but I prefer a white gravy with very subtle flavors . So that the real flavors of methi and the sweetness of peas comes to the fore. So after straining the onions I did not use this water for gravy . We can use this water in soups or other gravies.
Ingredients Matar 2 cups Onions 3 large Green chili 4 Black cardamon 2 Cashews 2 tbsp Ginger grated 1/2 tbsp Oil 2 tbsp Butter 1 tbsp Shahjeera 1/2 tsp Malai 4 tbsp Methi 1 cup tightly packed Kasuri Methi 1 tbsp Salt to taste Sugar 2 tsp White pepper pd 1/2 tsp Method
Blanch the peas and keep them aside . Don't throw the water.
Finely chop methi. Wash it under running water.
Keep it in a colander to drain off excess water.
Roughly chop the onion.
Bring water to boil in a pan.
Tip in onions , cashew nuts, ginger, green chilies, black cardamon .
Cook till onions turn very soft.
Strain the mixture.
Discard black cardamon and green chili.
Grind rest of the ingredients into a puree.
Heat 1 tbsp oil in a pan.
Saute methi for a couple of minutes.
Add in blanched peas. Stir fry for a minute.
Remove them in a plate.
In the same pan heat oil and butter.
Crackle shahjeera. Pour in the onion puree.
Bring it to a boil.
Whisk the Malai , add it to the boiling puree.
Now add in methi and matar.
Add in salt and sugar.
Add water as needed. Use the water in which peas were blanched
Remove from heat.
Crush kasuri Methi between your palms and sprinkle on the dish.
Taste and adjust salt and sugar.
Serve hot with Indian bread of your choice.