Methi Matar Malai | Malai Methi Matar Recipe ~ The Terrace Kitchen

We'll start with blanching the methi leaves. So for that, boil some water and once the water starts boiling, add two cups of washed fenugreek leaves or methi. Let this boil for two to three minutes. We're doing this to retain the nice bright green color of methi. So once you're done boiling, strain this methi. If you're doing it in your kitchen sink, you can directly strain it, you can discard the water, you can keep it the way I'm doing. So once you strain the methi, put it in some cold water. If you do not want to do this, you can just run some cold water on the methi. Now again strain it and keep the methi aside. I'm going to use this leftover water to boil masalas, but if you want, you can take fresh water. So I'm taking a little bit of this water. Now bring this water to a boil and add two medium-sized roughly chopped onions. Now to this, add one-fourth cup almonds and one-fourth cup cashew nuts. But if you want, instead of using almonds, you can use half cup of only cashew nuts. So bring this to a boil. Now cover and cook this for 10 to 15 minutes or until you see that the onions have become translucent. And after that, strain this. If you want, you can use less water and use the remaining water as well to make the paste. Otherwise, you can discard the water the way I have done. Now grind this to a very very smooth paste. If needed, you can add a little water. So you can see this has become very very smooth. Now the methi which we had kept aside, we need to finely chop it. So just finely chop it using a knife. Using a knife, yes. So keep it aside now. Now in a pan, heat two tablespoons ghee or butter or oil if you want. Then add one small bay leaf or tej patta, one teaspoon cumin or zeera. And after that, add three to four crushed green chillies or you can add it as per your taste. Now add two tablespoon ginger garlic paste and saute this till the raw smell of the ginger garlic paste goes off. Now add one eighth teaspoon or a pinch of turmeric. Now this turmeric is optional. If you want white methi matta malai, you can skip this. Now add the puree which we had prepared. Give this a good mix. Now add some water, around one fourth cup. Cover this and cook for 10 to 15 minutes. Now after 10 to 15 minutes, add half cup fresh or frozen peas. If you use frozen peas, it will take less time to cook. Now add some salt. Give this a good mix. Cover and cook till the peas get cooked. The peas are now done. Now add half teaspoon garam masala. You can use any brand's garam masala or homemade. One teaspoon sugar, one teaspoon crushed black pepper and one fourth teaspoon green cardamom powder. One tablespoon crushed kasuri methi. Mix everything well. Now add the chopped methi which we had kept aside. Finally add three tablespoon Amul's fresh cream or you can use homemade malai. Mix everything well and switch off the flame. Do not cook more after you add the cream. So this is now done. You can serve it with naan, kulcha, roti, whatever. Enjoy!