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Methi Matar Malai


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Methi Matar Malai


Methi leaves (washed and chopped) - 3 cups
Shelled peas - 3/4 cup
Fresh Cream - 1/2 to 3/4 cup (as desired)
Refined oil - 1 tbsp
Cumin seeds - 1/2 tsp
Green chilli - 1-2 (Slit)
Onion (finely chopped) - 1 medium
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Ginger (grated) - 1 tsp
Garlic (minced) - 1/2 tsp
Green cardamom powder - 1/4 tsp
Cloves powder - 1/4 tsp
Cinnamon powder - 1/2 tsp
Salt - 1/2 tsp or as desired
Turmeric powder - 1 pinch
Water - 1 cup

Method of Preparation

1. Heat oil in a kadai, add cumin seeds and let crackle.
2. Add onion and green chilli, and fry till onion turns light brown.
3. Add ginger-garlic and fry for 1 minute.
4. Add coriander powder, cumin powder, turmeric powder and salt. Add 1 tbsp of water
    and fry till the masala gives out aroma and is dry.
5. Add chopped Methi leaves and fry for 1 minute.
6. Add peas and water, and mix. Allow to cook on low heat till peas are done and very
    little water remains in the gravy.
7. Add cinnamon powder, green cardamom powder and cloves powder. Mix and
    switch off heat.
8. Add cream, switch on the heat (medium to high) and stir the sabji continuously
    for one minute. Remove from heat.
9. Serve hot with roti, paratha or even plain rice.

Notes & Tips