Methi Matar Malai (Nut-Free)
Servings: 2 people
Fenugreek leaves and green peas in a subtly flavored cream-based gravy. Try out this nut-free version of the immensely popular Methi Matar Malai that is easy to make and just as delicious.
- 2 cups chopped fenugreek leaves (methi)
- 3 tbsp oil
- 1 medium onion chopped
- 2-3 green chillies chopped
- 2 tbsp ginger garlic paste
- 1/2 cup curd
- 2 tsp cornflour
- 1 tsp cumin seeds (jeera)
- 1 cup boiled green peas
- 1/2 cup cream
- Salt to taste
- 1/2 tsp garam masala powder
- Coriander leaves for garnishing
- To begin, clean, chop, and wash the fenugreek leaves (methi). Keep aside.
- Heat a tbsp of oil in a pan. Add in the chopped onions and saute.
- Once they begin to change color, add in chopped green chillies and ginger garlic paste. Cook for a minute. Do not brown. Remove and keep aside.
- Allow it to cool. Add in the curd and blend into a smooth paste.
- Add cornflour and mix well. My kitchen is a nut-free kitchen. Since we are not using cashew paste, this will ensure that the gravy does not curdle.
- Heat 2 tbsp of oil in a pan. Add cumin seeds (jeera) and allow them to crackle. Add in the chopped methi leaves and saute for 3-4 minutes.
- Add in the blended masala and mix well.
- Next, add pre-boiled peas along with salt to taste. Mix. Saute for a few minutes until the oil begins to appear on the sides.
- Finally, add cream and garam masala powder. Keeping the flame on low, cook some more. Make sure you don’t boil the gravy after adding the cream or it might curdle.
- Check the salt and add more if required.
- The Methi Matar Malai is ready to serve. Garnish with chopped coriander leaves and garam masala powder.
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