Methi Matar Malai Recipe
Author: 
Recipe type: Gravy
 
This spicy curry is truly inspired from one of favourite blogs Mahanandi. She is one of those food bloggers whose recipes I follow religiously. I tried her original version first and it's successful. Basically this recipe calls for malai aka heavy cream but you can adjust and try other variations like milk (full-fat is recommended) and vegan people can easily replace with almond milk as well. I tried it with almond milk too and it came out equally tasty and lip-smacking good! This time I tried with evaporated milk and guess what I had nice result. I didn't use any sugar or jaggery here but you can use if you like. Methi = fenugreek leaves, Mater = Peas, Malai = fresh cream = Methi Matar Malai!
Ingredients
  • 1 C loosely packed Fresh Methi/fenugreek leaves, discard the hard stems (½ C if you are using frozen variety)
  • 1 C fresh or frozen peas
  • ½ C evaporated milk/almond milk/full fat milk or ½ C heavy cream
  • 2 medium potato, boiled, peeled and cubed in 1 inch
  • salt and turmeric powder – to taste
  • 2 tbsp heavy cream
  • oil – tbsp
  • Masala paste
  • 1 small onion
  • 1 inch ginger
  • 4 green chilies, Indian, Thai or any hot variety (please adjust as per your heat tolerance level)
  • 2 cloves
  • 1 inch cinnamon stick
  • 1 tsp cumin powder
  • ¼ C fresh peas
  • ⅓ C evaporated milk or water
Instuctions
  1. Grind all masala ingredients into smooth paste.
  2. If you're using frozen methi and peas, thaw methi leaves in enough water and simmer for 5 minutes until all chunks are apart. Drain in colander. Soak peas in hot water and keep aside until needed.
  3. Heat oil in a wide skillet. Add and sauté the masala paste for 7-8 minutes on medium heat until the raw smell of onion is gone and the paste is turned somewhat pinkish.
  4. Now add cubed potato, methi and peas. Season with salt and turmeric. Sauté for 5 minutes more. Now add the remaining milk of your choice or heavy cream. Adjust the consistency. Cover partially with lid and cook about 10-12 minutes on slow-medium fire. You’ll see your sauce is getting thicken and peas and potatoes are tender now. Remove from the fire and serve with naan, roti or chapatti. Add a dollop (2 tbsp) of heavy cream before serving.
Notes
* You can find fresh or frozen Methi/fenugreek leaves in any Indian grocery store. Check out the freezer section for frozen variety.

** If you want to substitute with any other greens, go ahead. But, the methi has a subtle flavour that adds a beautiful taste to this dish.
Recipe by Seven Spice at http://www.7spice.net/sides-n-snacks/methi-matar-malai-recipe/