Restaurant Style Methi Matar Malai,I have tried this dish so many times in restaurants and always wondered how they manage to have perfect blend of spices in the curry without spoiling its pure white color.Lush green and fresh methi leaves(Fenugreek leaves)and Matar pods(peas) are perfect contrast in white gravy.The dish is not only an eye soothing delight it tastes heavenly.
Surprisingly when I cooked the recipe at home at first attempt itself it tunred out to be super creamy,super beautiful and super tasty.pat on my back!!!!!! JJ
Some tricks I adapted are
1.Moms trick always go for small sized leaves of methi.Bigger leaves have chances to come out with a bitter taste and may spoil your curry.
2.Always pluck only leaves from stem of methi,this makes all the leaves to float on the surface of curry beautifully.I didn’t chop the leaves.
3.Let the curry paste cook in pan on very low heat .
Here is the recipe
Methi(fenugreek leaves) 1 ½ cup
Matar (peas) 1 cup
Oil 2 tablespoon
Bay leaf 1-2 in no.
Cloves 2 in no.in no.
Dried red chilli 2
Dried red chilli 2
Salt to taste
Fresh Cream 1 cup
For curry base
Medium sized onion 2 in no.
Cashew nuts ½ cup
Poppy seeds 1 Tablespoon
Cumin seeds 1 teaspoon
Garlic 4-5 cloves
Ginger ½ teaspoon
Green chills 2 in no.
1.Wash methi leaves thoroughly and drain all the water.
2.Take all the ingredients mentioned above for curry base and grind it to have smooth paste.Add water if required.
3.Heat a pan and add oil.Once oil is heated temper it with bay leaf,cloves,dried red chilli and let it cook and leave their aroma.
4.Add the curry paste you prepared and allow it to cook for 10-15 mins giving a frequent stir.Do care it shouldn’t stick to the pan.
5.Now add methi leaves and matar and let it cook for another 5 mins.I didn’t boil the peas.if you want you can use boiled ones of 10 mins in curry are enough for peas to get tender.
6.Add fresh cream and stir well cook for another 5 mins.