Restaurant Style

Fresh fenugreek leaves (methi), green peas (matar), and mushroom are the key ingredients of this curry recipe.

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Soak onion, ginger, garlic, cashew, cardamom, green chili in hot water. Blend to a smooth paste.

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Heat oil in a kadhai. Once hot, add cumin seeds and bay leaf. Fry for 20 seconds

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Add the white gravy paste. Fry the paste for 2 – 3 minutes or until the oil separates from the masala.

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Add mushrooms, green peas, salt, and saute for a minute. Add 1 Cup water, and stir to combine.

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Cover and cook the gravy over low heat till the mushroom and peas are fully cooked.

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Add garam masala, cumin powder, black pepper powder, cream (malai), and fresh fenugreek leaves.

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Simmer the methi matar malai over low heat for the fenugreek leaves to soften and cook.

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Methi Matar Malai is ready!

Get Full Recipe www.funfoodfrolic.com

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Restaurant Style

Methi Matar Malai

Fresh fenugreek leaves (methi), green peas (matar), and mushroom are the key ingredients of this curry recipe.

Ingredient

Soak onion, ginger, garlic, cashew, cardamom, green chili in hot water. Blend to a smooth paste.

Curry Paste

Heat oil in a kadhai. Once hot, add cumin seeds and bay leaf. Fry for 20 seconds

Step 1

Add the white gravy paste. Fry the paste for 2 – 3 minutes or until the oil separates from the masala.

Step 2

Add mushrooms, green peas, salt, and saute for a minute. Add 1 Cup water, and stir to combine.

Step 3

Cover and cook the gravy over low heat till the mushroom and peas are fully cooked.

Step 4

Add garam masala, cumin powder, black pepper powder, cream (malai), and fresh fenugreek leaves.

Step 5

Simmer the methi matar malai over low heat for the fenugreek leaves to soften and cook.

Step 6

Methi Matar Malai is ready!

Get Full Recipe www.funfoodfrolic.com