Green Peas Methi Leaves Curry
Punjabi Methi Mutter Malai in white gravy is a yummy and creamy vegetarian recipe, perfect to have with Naan or Rotis. Learn how to make this easy and deliciously Creamy Fenugreek Leaves Peas Curry.
Servings: 4
Calories: 319kcal
Ingredients
- Fenugreek/methi leaves – 2 cups
- Green peas -3/4 cup, boiled
- Onion – ½ cup
- Ginger-garlic paste -1 tsp
- Milk – 1 cup
- Oil - ½ tbsp
- Cumin seeds - 1 tsp
- Fresh cream – ½ tbsp
- Salt to taste
- Sugar – ½ tsp
- Water – 1-2 tbsp
- For grinding:
- Onion - 1 large
- Cashew nuts – 1 tbsp
- Poppy seeds optional – 2 tsp
- Cinnamon -1 inch piece
- Cloves-4
- Cardamom – 2
- Green chilli - 1
Instructions
- Wash and pick fenugreek leaves.
- Soak cashew nuts and poppy seeds in warm water for 10-15 minutes. Drain and keep aside.
- Quarter and boil the onion listed under grinding till its colour changes. Remove and grind to a fine paste along with cinnamon, cardamom, cloves, green chilli, cashew nuts and poppy seeds.
- Heat oil in a pan. Add cumin seeds and once they start to crackle add finely chopped onions and fry for 1-2 minutes till they become pink.
- Add ginger-garlic paste and fry for a couple of minutes till the raw smell disappears.
- Add fenugreek leaves and sauté for 2- 3 minutes.
- Tip in the ground paste, mix well and cook till the raw smell disappears.
- Add the green peas, milk, salt, sugar and about 1-2 tbsp of water and simmer on a medium flame till a saucy consistency is reached.
- Add fresh cream, combine well and remove.