Methi Mattar Malai (Fenugreek leaves and Peas in Creamy sauce)

Methi mattar malai

Methi Mattar Malai (Fenugreek leaves and Peas in Creamy sauce)

½ – ¾ cup boiled green peas (boil in a pan or microwave for 5 mins)
1 cup chopped methi leaves
1 small onion finely chopped
1 tsp ginger garlic paste
1 cup low fat milk
1 tsp cumin seeds
1 tbsp oil
2 tbsp cream
Salt to taste.

To grind:
1 small onion sliced (microwave onions with 2 tbsp of water for 2 mins. Drain the water)
1 clove
1 small piece of cinnamon
1 small cardamom
10 cashews
2-3 green chilies

Grind all ‘to grind’ ingredients to a smooth paste.
Heat oil in a pan and add cumin. When it splutters add chopped onion and saute for few minutes. (no need to brown)
Add ginger garlic paste and saute for few more minutes.
Add methi leaves, salt and mix well.
Add the ground paste and keep stirring till raw smell goes.
Add milk and green peas and let it simmer for few minutes. Add more water to get the required consistency. Check salt.
Add cream, stir and take off fire.
Serve with nan or chapatis.

Methi mattar malai 1