Methi Matar Malai is a wonderful and mellow fusion of sweet, bitter, sour, and tart flavours. I adore this dish and though it uses a good quantity of cream, the final result if worth it. Its a perfect dish for a treat, a party, or an add on dish to a complete table! Try it and I assure you there will will no protests at home!!
2 cups green peas
1 tbsp kasoori methi (dry fenugreek leaves)
1 large onion, minced
2 small tomatoes, minced
1" piece ginger, minced
1 tsp garlic, minced
1 tsp zeera (cumin seeds)
1/8 tsp hing (asafoetida)
Salt, to taste
1/2 tsp garam masala
1/2 tsp haldi (turmeric)
1/2 tsp lal mirch (red chili powder)
1/2 cup fresh cream
- Place the cashews in a dry grinder. Grind to a fine powder. Set aside.
- Heat the oil in a saucepan. Add the cumin seeds and asafoetida.
- Next add the onions, garlic, and ginger. Stir fry on a medium low heat until the onions turn transparent.
- Add the tomatoes, turmeric, red chili powder, garam masala, and salt. Stir and fry until the oil begins to separate.
- Now add the cashews and about one cup of water. Bring to a boil.
- Reduce the heat, add the kasoori methi and the peas. Cook for around 5-6 minutes.
- Pour in the fresh cream. Stir, cook another 5 minutes. Turn off the heat.
- Cover the pan and allow the flavours to come together for at least an hour.
- Warm and enjoy with rice or parathas.
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