Methi Matar Malai

Ingredients

For Methi Malai Matar

• 1 tbsp Oil,
• 1 inch Ginger, roughly chopped,
• 2-3 medium White onions, sliced,
• Salt to taste,
• 2 cups Curd,
• Blanched Cashew Nuts,
• Water as required,
• Prepared Tempering,
• 1-2 no. Green chillies, broken into half,
• Sauteed Pea & fenugreek,
• Prepared Masala,
• Prepared Tadka,

For Blanching Cashew Nuts

• Water as required,
• Salt to taste,
• 15-18 no. Cashew nuts,

For Tempering

• 1-2 tbsp Ghee,
• A pinch of Asafoetida,
• 1-2 no. Green Cardamom, seeds,

For Sauteed peas & fenugreek leaves

• 1 tbsp Butter, cubed,
• ½ cup Green Peas,
• 1 cup fresh Fenugreek leaves,

For Masala

• Salt to taste,
• 2-3 no. Green Cardamom,
• ½ tsp Cumin Seeds,
• 1 tbsp Black Peppercorns,
• 2 tbsp Dry fenugreek leaves,

For Tadka

• 2 tbsp Ghee,
• 1 no. Dry Red Chilli,
• 7-8 no. Cashew Nuts,
• ½ tsp Degi red Chilli Powder,

For Garnish

• Prepared Masala,
• Prepared Tadka,
• Fresh cream,
• Coriander leaves,
• Sauteed peas,

Process

For Methi Malai Matar

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

For Blanching Cashewnut

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

For Sauteed Peas & fenugreek leaves

1. 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.
2. Keep it aside for further use.

For Masala

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

For Tadka

1. In a small pan, add ghee, once it's hot, add dry red chili, cashewnut, degi red chili powder and saute well.
2. Keep it aside for further use.