Methi Matar Malai is the creamy blend of fenugreek leaves and green peas (matar), both are cooked in sweet and spicy rich creamy and shahi gravy. It is a delicious main course Punjabi dish ready to serve with roti or rice.

Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 1 bunch fenugreek (methi) chopped
• 1 cup frozen green peas
• 2 tsp ginger-garlic paste
• 6 green chillies chopped
• 1 small onion chopped
• 1/2 tsp red chilli powder
• 1/4 tsp dry mango powder
• 1/2 tsp cumin powder
• 1 tsp garam masala powder
• 1/2 cup milk
• 1/2 cup fresh milk cream
• 1 tbsp oil
• Salt to taste

How to make Methi Matar Malai:

1. Boil the methi in 2 glasses of water for few minutes, transfer in the strainer to strain the excess water. Keep aside.
2. Heat the oil in a pan and add green chillies and ginger-garlic paste.
3. Saute for few minutes on low heat.
4. Add chopped onion and saute until onion translucent.
5. Add boiled methi and green peas. Saute for 3 -4 minutes on a medium high heat.
6. Add milk and stir constantly with the spatula for few more seconds.
7. Now add salt, red chilli powder, cumin powder and dry mango powder.
8. Mix well and cover the pan with a tight lid.
9. Simmer the gas and cook at least for 5 minutes.
10. Finally add fresh cream, mix thoroughly and stir for 2 minutes on medium heat.
11. Serve hot with tandoori roti or butter naan.

Chef Tips:

1. Once I did not get the fresh cream then i added curd, the dish was still very tasty.
2. After boiling the methi, taste it. If you feel its sour then add 4-5 chopped tomatoes and little bit of sugar just after saute onion. The sourness of methi can be covered in this way.