Here's a basic recipe for Methi Matar Malai:
Ingredients:
* 2 bunches of fenugreek leaves, washed and chopped
* 1 cup green peas, frozen or fresh
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1-inch piece ginger, grated
* 1 green chili, slit lengthwise (optional)
* 1 teaspoon cumin seeds
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon red chili powder
* 1/4 teaspoon garam masala
* 1/4 teaspoon coriander powder
* Salt to taste
* 2 tablespoons oil
* 1/4 cup cashews, soaked in water for 30 minutes
* 1/4 cup heavy cream
* Fresh cilantro for garnish
Instructions:
* Sauté the fenugreek: Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
* Add aromatics: Add chopped onions, garlic, ginger, and green chilies (if using). Sauté until the onions turn translucent.
* Add spices: Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
* Add fenugreek and peas: Add the chopped fenugreek leaves and green peas to the pan. Mix well and cook for 5-7 minutes, or until the fenugreek leaves are wilted.
* Make the cashew paste: Drain the soaked cashews and blend them into a smooth paste with a little water.
* Add cashew paste and simmer: Add the cashew paste to the pan and stir continuously until the oil separates from the sides of the pan.
* Add cream and simmer: Add heavy cream to the pan and simmer for 2-3 minutes, or until the sauce has thickened slightly.
* Season and serve: Season with salt to taste. Garnish with fresh cilantro and serve hot with rice, roti, or naan.
Tips:
* For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.
* To make the methi matar malai slightly tangy, add a pinch of amchur powder (dried mango powder) towards the end.
* You can adjust the amount of spices according to your preference.
* If you don't have heavy cream, you can use milk instead.
Enjoy your delicious and comforting Methi Matar Malai!
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