Methi Matar Malai
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Ingerdients:
1: oil 3 tbsp
2: fresh fenugreek leaves 350g (cut finely only the leaves)
For a Paste:
1: oil 4 tbsp
2: onions 3 medium (sliced)
3: ginger 3 inch piece
4: garlic 10 cloves
5: cashew nuts 12 (or) almonds 12
6: tomatoes 2 large
7: green chilli 4
Other Ingredients:
1: oil 4 tbsp
2: cumin seeds 1 tsp
3: bay leave 1
4: cinnamon stick 2 pieces
5: salt 1 tsp
6: red chilli powder 1 tsp
7: corainder powder 1 tbsp
8: frozen peas 1 cup
9: garam masala powder 1 tsp
10: cream 1/2 cup
11: dry fenugreek leaves 1 tbsp
Recipe:
1: heat 3 tbsp oil add the fenugreek leaves and cook till the fenugreek leaves reduce, on medium to high flame.
2: then remove the fenugreek leaves and keep aside.
3: heat 5 tbsp oil add onions, cashew nuts, ginger, garlic and fry on high flame till the onions get golden.
4: then add tomatoes, green chilli and fry on high flame till the tomatoes get soft, once it cools grind to a paste.
5: heat 4 tbsp oil add cumin, cinnimon, bay leaves and the grind paste of onion mixture, mx well and cook on low to medium flame for 3 minutes.
6: now add salt, red chilli powder, corainder powder, water 1/2 cup and cook on high flame till the water dries.
7: then add peas, fenugreek leaves, water 1 cup mix and cook on medium flame till the water dries.
8: then add the garam masala powder, cream mix and simmer on low flame for 4 minutes.
9: add dry fenugreek leaves mix.
10: serve hot with roti, paratha.
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