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Methi Malai Matar (Fenugreek And Peas Curry With Cream)
Methi Malai Matar (Fenugreek And Peas Curry With Cream)

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We hope you got insight from reading it, now let’s go back to methi malai matar (fenugreek and peas curry with cream) recipe. To make methi malai matar (fenugreek and peas curry with cream) you need 19 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Methi Malai Matar (Fenugreek And Peas Curry With Cream):
  1. Take 5 medium onions chopped
  2. Use 2 cloves garlic
  3. Use 25 grams cashew nuts
  4. Get 250 gms fenugreek leaves (methi leaves) blanched and chopped. I have used the frozen fenugreek leaves and blanched them
  5. Provide 1/4 cup milk powder
  6. You need 1 tbsp butter
  7. You need 3 tbsp oil
  8. Use 1 bayleaf
  9. Prepare 3 cardamoms
  10. Prepare 1 cinnamon stick one inch
  11. Provide 1 tsp cumin seeds
  12. Get 1 tbsp coriander cumin powder
  13. You need 1 tsp kitchen king masala
  14. Provide 2 tsp ginger garlic and chilli paste
  15. Prepare 1 tsp garam masala
  16. Use 100 grams cottage cheese paneer (optional)
  17. Provide 14 saffron strands
  18. Prepare to taste salt
  19. Prepare as required water
Instructions to make Methi Malai Matar (Fenugreek And Peas Curry With Cream):
  1. In a pan boil chopped onions, cashewnuts and garlic. Just add the water till the onions are just covered. Boil it till the onion, cashewnuts and garlic softens and water is dried. Remove in a plate to get cool. Grind into a smooth paste and keep aside. The colour is dark as I have used red onions.
  2. In a pan heat oil. Add bay leaf, cinnamon stick, cardamon stick. Now add the ground onion paste. Saute it for 5 minutes. Add the coriander cumin seed powder and Kitchen King masala to it.Mix well.
  3. Now add milk powder and mix well. See that lumps are not formed. Stir well. (If you do not want to add milk powder directly then just make a paste of it by adding little water and add to the sauted onion paste). Mix them well and saute it for 5 minutes. Now add the blanched fenugreek leaves and cooked peas.
  4. Mix well and add ginger garlic and chilli paste and garam masala. Mix it well and saute for two minutes. Now add the cut paneer cubes to it. Add few strands of saffron (keep aside some for garnishing). Mix well and simmer for 5 minutes.
  5. Add the butter to it. Mix well and cook for 2 minutes
  6. Serve hot. Garnish with 2-3 saffron strands. Serve with parat paratha or roti, naan, or rice

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