Methi Matar Malai Recipe | Creamy Sabzi

Methi Matar Malai Recipe

Ingredients
• Butter – 2 teaspoons (divided)
• Whole spices:
• Green cardamom – 2
• Black peppercorns – 4
• Cloves – 4
• Star anise – 1
• Cinnamon – 1-inch piece
• Onion – 1 medium, roughly chopped
• Green chilies – 2
• Cashews – 8
• Melon seeds (magaz) – 8
• Ginger-garlic cloves – 6
• Fresh cream – 30 g
• Green peas (matar) – 60 g
• Fresh fenugreek leaves (methi) – 1 bunch, finely chopped
• Salt – to taste
• Garam masala – ½ teaspoon
• Coriander powder – 1 teaspoon
• Black pepper powder – ½ teaspoon
• Cumin seeds – ½ teaspoon
• Water – as needed


Method
1. Heat 1 teaspoon butter in a pan. Add all the whole spices.
2. Add chopped onion, ginger, garlic, cashews, melon seeds, and green chilies.
3. Add a little salt and cook for 3–4 minutes until the onion becomes soft.
4. Switch off the flame, let it cool, then grind into a smooth paste.
5. Heat 1 teaspoon butter in another pan. Add cumin seeds and let them crackle.
6. Add chopped green chilies and sauté briefly.
7. Add finely chopped methi leaves and cook for 3 minutes.
8. Add green peas and cook for 1 minute.
9. Add garam masala, coriander powder, and black pepper powder. Mix well.
10. Add the ground masala paste and some water to adjust the consistency.
11. Cook for 3–4 minutes on low flame.
12. Finally, add fresh cream, mix gently, and cook for 1 more minute.

Serve hot with roti, naan, or paratha

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