At home I do make number of gravies to go with chapathis/ rotis/ bhakris. This creamy punjabi restaurant style Methi Matar Malai is one of them. Methi/ fenugreek leaves when paired with green peas in a creamy gravy makes a great combo.
Fenugreek/ Methi leaves (wash couple of times) – 2 Cups/ 70gms
Green Peas (frozen) – 1/2 Cup
Cashews (soak 15 mins in water) – 12
Onion(finely chopped) – 1/4 Cup
Cream/ Malai – 3 Tbsp or more if required
Milk – 2/3 Cup
Water – 1 and 1/2 Cups
Butter – 2 Tbsp
Salt – 3/4 tsp or to taste
Sugar – 1 1/2 tsp or to taste
Freshly ground wet masala
Ginger – small piece
Garlic – 3 cloves
Green Chillies – 5 or to taste
Freshly ground Dry Masala Powder
Mace Powder – 1/4tsp
Cumin Seeds – 1 tsp
Cinnamon – small piece
Cloves – 3
Green Cardamom Powder – 1/4 tsp
Nutmeg – 1/8 tsp (freshly grated)
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