Methi Matar Malai Recipe

Method7 steps · about 45 min

1. 1

   Step 1: Heat oil (1 tbsp) in a pan and add the whole spices – cumin, cinnamon, cardamom, black pepper and cloves (2). (be careful as they can splutter)

   Uses 1 tbsp oil · ½ tsp cumin seeds · 2 green cardamom · ⅛–¼ tsp black peppercorns · ¾ inch cinnamon stick · 2 whole cloves

2. 2

   Step 2: Add ginger (5 g), garlic (5 g), onion and optional green chili (1) to the same sizzling whole-spice oil. Sauté six minutes until transparent. Add EITHER 30 g cashews or the separate quarter cup blanched almond flour, then the half cup onion-cooking water. Cover five to six minutes until soft.

   Soften Onions Cashews · 6 minUses 5 g ginger · 5 g garlic · 1 green chili · 125 g yellow onion · 30 g cashews only if almond flour replacement omitted · quarter cup blanched almond flour only instead of cashews · ½ cup water · same initial oil/spices

   
3. 3

   Step 3: Cool the same onion-nut mixture and optionally remove/reserve its cooked chili for a milder puree. Blend everything including remaining cooking liquid very smooth. For the cream-free option only, blend in the separate ⅓–½ cup previously boiled/cooled or pasteurized milk now; omit both curry water 6 and cream 7 if using this option.

   Uses ⅓–½ cup boiled/cooled milk only if cream/curry water omitted · same chosen cashew or almond base with half cup onion water

   
4. 4

   Step 4: Rinse and drain the plucked 50 g fresh fenugreek leaves. Optionally reduce bitterness by spreading the separate teaspoon pretreatment salt (1 tsp) over them, resting five minutes, then rinsing/draining thoroughly; this is not the curry seasoning salt. Melt the separate tablespoon butter (1 tbsp) and sauté the drained leaves four to five minutes until wilted.

   Uses 1 tbsp butter · 50 g fenugreek leaves · leaf-rinsing water; discard · 1 tsp salt

   
5. 5

   Step 5: Add initial curry salt (⅓ tsp), coriander powder (½ tsp), optional fennel and garam masala (⅓–½ tsp) to the same wilted leaves. If very bitter, optional half teaspoon sugar is separate. Add the 90 g frozen or ready-boiled peas and sauté two minutes.

   Uses 90 g green peas · ⅓ tsp salt · ½ tsp coriander powder · ¼ tsp fennel powder · ⅓–½ tsp garam masala · 0.5 tsp sugar · same washed 50 g leaves and butter

   
6. 6

   Step 6: Add only the same onion-nut puree from 3 to the seasoned greens/peas. Pour ⅓–½ cup curry water only if no milk was blended at 3; omit water for that milk route. Bring gently to a boil and cook covered five minutes until thick.

   Simmer Curry · 5 minUses ⅓–½ cup curry water only if milk replacement omitted · same cooked base, with milk only if cream-free route chosen · same green vegetable base

7. 7

   Step 7: Taste the finished curry and use separate extra salt/pepper only if needed, or return only the same cooked chili reserved at 3 for more heat. Stir in two to three tablespoons cream only if the milk replacement was omitted, then turn off. Optional extra cream garnish belongs only to that cream route. Serve with prepared rice or flatbread.

   Uses 2–3 Tb cream only if milk replacement omitted · extra curry salt only to taste · extra ground pepper only for heat adjustment · optional extra cream garnish, only primary cream route · same puree/greens after five minutes · only same chili removed 3 if returning for heat