We usually make spicy gravy or tomato-based gravy as a side dish for chapati | roti. This recipe is a bit on the creamy side and goes well with naan, kulcha and jeera rice too. I learned this recipe from my friend in Singapore. She had this recipe in her handwritten cookbook. We are using fresh methi leaves, peas, and cream in this recipe. So it will be slightly on the sweetish side. But the red chili powder and pepper powder will suppress the sweetness. I used both fresh methi leaves and dried kasoori methi to this gravy. The original recipe used cardamom and cloves while grinding but since we don’t like the strong taste of the whole masala, I added garam masala. So you can see the slight color change in the gravy. You can also check out – Methi matar pulao, Malai paneer, matar paneer, Gulab jamun kofta.
Soak the cashew nuts in hot water for 10 minutes.Grind the cashew nuts along with garlic and garam masala into a fine paste. You can add little water while grinding.
In a pan add 3 tsp oil.Add the onions to this and cook till it becomes translucent.
Now add the ground cashew masala paste to this.Cook for a minute.
Add in the chopped fresh methi leaves.Mix well and add the frozen peas.If adding fresh peas, boil it separately and then add.Mix well and add ½ cup water.
Add the red chili powder and salt. Mix well.Let this cook for 5-7 minutes. The peas should become soft.
Now add ½ cup of cream to this. You can add 2 tbsp of cream and add full cream milk too.Let this boil in a low flame for 2 minutes.
Add the kasoori methi at this stage. This gives a nice flavour to the methi matar malai.
Now add in the pepper powder to this.Mix well and cook for a minute.
Switch off the flame.Creamy methi malai matar is ready.Serve with roti | Kulcha| naan.
Deepa Hamaree Rasoi https://treatntrick.blogspot.com Tasty AppetiteEvent: Letz Relishh Ice Creams https://www.panchamrutham.blogspot.com/ Thanks again,Krutika
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