Methi Matar Malai (White gravy)
Prep time – under 20 mins (including cleaning methi leaves)
Cook time – under 20 mins
Serves – 2-3
Onion -3/4 cup finely chopped
Ginger-garlic paste -1 tsp
Fenugreek leaves/methi leaves -3/4 cup
Milk – 1 cup (low fat milk)
Green peas -1/2 cup
Onion – 1 medium size
Cashew nuts – 10-12
Cinnamon -1 inch piece
Green chillies – 2-3 (or as needed)
Fresh cream (dairy cream) for garnishing -2 tbsp (you can use amul cream)
For the seasoning
Oil or butter – 1 tbsp
Jeera/cumin seeds – 1 tsp
Soak cashew nuts in hot water for 20 minutes.
Boil green peas in water with a little salt and keep it aside.
Wash and clean fenugreek leaves. Sprinkle a little salt water and keep it aside for 15 minutes.
Add methi leaves (squeeze out the water from the methi leaves) and saute until it wilts.
Now add the ground paste and saute till the raw smell goes.
Serve hot with naan, roti or parathas. Enjoy preparing this delicious dish and give me your feedback.
Check out more side dishes for chapati
Vendhaya Keerai sadam (South Indian style)
Vendhya Keerai sambar (coming soon)