Methi Matar Malai मेथी मटर मलाई रेसिपी Methi masala Peas in white gravy

For Methi Malai Matar

• In a lagan or sauce pot, add oil, once it’s hot, add ginger, onions, salt to taste and sauté it until translucent.
• Add curd and sauté it well on low flame for 2-4 minutes.
• Add blanched cashew nut, water and cook well.
• Blend the mixture into smooth gravy with the help of a hand blender.
• Cook on medium flame for 5-10 minutes
• Strain the gravy in a bowl and keep it aside for further use.
• In the same handi, add ghee once it’s hot, add asafoetida, green cardamom, prepared gravy and stir it well.
• Add green chili, sauteed pea & fenugreek leaves and cook it for 2-3 minutes.
• Transfer it into a serving dish and garnish it with prepared masala, prepared tadka, fresh cream, sauteed green peas and coriander sprig.
• Serve hot with roti.

For Blanching Cashewnut

• In a pan, add water, salt to taste, cashewnut and bring it to a quick boil on medium flame.
• Strain the cashewnut and keep it aside for further use.

For Sauteed Peas & fenugreek leaves

• In a shallow pan, add butter, once it’s melted, add green peas, fenugreek leaves and toss it well on medium flame for 4-5 minutes.
• Keep it aside for further use.

For Masala

• In a small pan, add salt to taste, green cardamom, cumin seeds, black peppercorns and dry roast it for a minute.
• Add dry fenugreek leaves and transfer it into a grinder jar.
• Grind into a fine powder and Keep it aside for further use.

For Tadka

• In a small pan, add ghee, once it’s hot, add dry red chili, cashewnut, degi red chili powder and sauté well.
• Keep it aside for further use.