Methi Malai Matar Recipe 🍽️

Ingredients:

• 1 cup fresh fenugreek leaves (methi), washed and chopped 🌿
• 1 cup green peas (matar), fresh or frozen 🌱
• 1 onion, finely chopped 🧅
• 1 tomato, finely chopped 🍅
• 1/2 cup fresh cream 🥛
• 1/4 cup cashew nuts, soaked in water 🥜
• 1 tablespoon ginger-garlic paste 🧄
• 1 green chili, finely chopped 🌶️
• 1 teaspoon cumin seeds 🌿
• 1 teaspoon garam masala 🌿
• 1/2 teaspoon turmeric powder 🌿
• 1/2 teaspoon red chili powder 🌶️
• 1/2 teaspoon coriander powder 🌿
• Salt, to taste 🧂
• 2 tablespoons ghee or vegetable oil 🌿
• Fresh coriander leaves, chopped, for garnishing 🌿

Instructions:

1. Heat ghee or vegetable oil in a pan over medium heat.
2. Add cumin seeds to the hot oil and let them splutter.
3. Add finely chopped onions to the pan and sauté until they turn golden brown.
4. Stir in ginger-garlic paste and chopped green chili. Sauté for another minute.
5. Add chopped tomatoes to the pan and cook until they are soft and mushy.
6. Drain the soaked cashew nuts and blend them into a smooth paste using a blender.
7. Add the cashew nut paste to the pan and mix well with the onion-tomato masala.
8. Add turmeric powder, red chili powder, coriander powder, and salt to the pan. Mix well and cook the masala for a few minutes.
9. Add fresh fenugreek leaves (methi) and green peas (matar) to the pan. Mix well with the masala.
10. Pour fresh cream into the pan and stir until well combined with the masala.
11. Let the Methi Malai Matar simmer on low heat for 5-7 minutes, allowing the flavors to meld together and the vegetables to cook through.
12. Sprinkle garam masala over the dish and mix well.
13. Garnish the Methi Malai Matar with freshly chopped coriander leaves.
14. Serve the creamy and aromatic Methi Malai Matar hot with roti, naan, or rice.

Enjoy the rich and comforting flavors of homemade Methi Malai Matar! 🌿🥛🌶️