methi matar malai recipe
Servings 2 servings
Ingredients
- 1 cup onion approx
- ¼ cup cashews
- 1 medium green chili
- 4 nos garlic cloves
- 1 inch ginger
- ¼ cup water for the paste
- 2 tbsp oil
- ¼ tsp cumin
- 1 cup fenugreek leaves/methi leaves approx
- ¼ cup fresh green peas
- ¼ cup fresh cream
- ½ tsp garam masala
- salt to taste
- ½ cup water
Instructions
- take a mixer jar and transfer onions into that.
- add cashews.
- add ginger chili and garlic cloves.
- add water.
- crush them to a smooth paste.
- now, heat oil in pan.
- add cumins.
- add crushed paste.
- add water little bit.
- add garam masala and mix.
- cook the paste until it releases oil from the sides.
- now, add washed and chopped fresh methi leaves.
- mix it.
- add salt to your taste.
- add fresh peas.
- add water and cook the gravy until thickens and peas are soft enough.
- add fresh cream.
- mix it well.
- swerve hot.
Video
Notes
- you can use frozen matar instead of fresh ones.
- I am using homemade cream here. You can use readymade as well.
