Methi Matar Malai

Estimated — 4 ingredients not in food database (100% mass accounted for)

Contains: dairy

• Cumin seeds

  5 ml

• Fenugreek leaves

  fresh, washed and drained

  100 g

• Garam masala

  2.5 ml

• Garlic paste

  5 ml

• Ghee

  20 g

• Ginger paste

  5 ml

• Green peas

  frozen, thawed

  100 g

• Onion

  finely chopped

  1 pc

• Salt

  to taste

• Thickened cream

  250 ml

• Turmeric powder

  2.5 ml

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Method

1. 1Heat 2 tablespoons of ghee in a deep pan over medium heat.
2. 2Add 1 teaspoon cumin seeds and let them sizzle until fragrant.
3. 3Add 1 finely chopped onion and sauté until golden brown.
4. 4Stir in 1 teaspoon ginger paste and 1 teaspoon garlic paste, cook for 1 minute until raw smell disappears.
5. 5Add 1 cup fresh fenugreek leaves (methi), washed and drained, and sauté for 2 minutes until wilted.
6. 6Add 1 cup frozen green peas, thawed, and 1/2 teaspoon turmeric powder. Mix well.
7. 7Pour in 1 cup thickened cream (malai) or full-fat coconut milk for a dairy-free option, and stir gently.
8. 8Season with salt to taste and 1/2 teaspoon garam masala. Simmer for 5 minutes on low heat.
9. 9Garnish with a drizzle of ghee and a few fresh fenugreek leaves before serving.