Methi Matar Malai – Fresh methi leaves with green peas combined in a creamy sauce….yum. I always have dried methi leaves so make this gravy often with milk to make it low fat.
Its June 19th – fathers day, my appas and daughters birthday today – so its a triple treat for me. I wanted to have a post in my space marked on this date……..:)
1.Soak cashews in milk for 15mins then grind the cashews to a smooth paste, keep aside.
2.Boil peas until soft and keep aside. I used fresh peas. Heat oil, add jeera, ginger garlic paste, green chillies and fry for a minute. Then add onions and fry till slightly browned.
3.Now add the cashew paste and fry it for 2mins. Add the spice powders(turmeric, garam masala and red chilli powder), required salt and mix well. Add the milk and give a stir.
4.Then add cream at this stage. Allow it to boil for 3mins until the gravy starts thickening. Then add boiled green peas.
5.Bring the mixture to a short boil. Now add kasuri methi.Add little water(if required) to desired consistency and simmer for 3 mins. Switch off and Serve hot with rotis.
I have seen dried peas being used in some restaurants. But I like fresh peas than the dried one for this gravy. This is a easy and rich gravy sure a good alternate to the usual tomato based gravies.
- If you are adding fresh methi leaves, saute it for a couple of minutes till it shrinks and then add it after the 3rd step.
- You can also add half and half of cream and milk for extra richness.
- You can also grind green chillies with cashews and make a paste.
- If you dont have fresh green peas, try dried green peas as alternate.