Methi Matar Malai

Methi matar malai is Punjabi north Indian curry. Methi and matar is classic combination, you could not go wrong with it. As the name itself suggest, it is rich and creamy curry made with methi leaves (fenugreek leaves), green peas and malai. Though methi leaves are bitter in taste, the sweetness from green peas and malai will subsides the flavor of methi.  Serve methi matar malai with roti, paratha, naan or rice.

Ingredients:

• 1 ½ cup chopped methi leaves
• 1 cup green peas (frozen or fresh)
• 1 medium onion finely chopped
• 1 cup tomato puree
• 1 tablespoon oil
• 1 tablespoon ghee
• 1 ½ tablespoon ginger-garlic paste
• 1-2 green chilies
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon garam masala
• Salt to taste
• Few paneer cubes to garnish
• Water to boil peas

For Malai:

• 1 ½ cup 2% or fat free milk or whole milk
• 1 tablespoon all-purpose flour
• 1 teaspoon ghee

Instructions:

• Heat about 1 teaspoon of ghee, add all-purpose flour and cook until it changes color to light brown. Keep stirring.
• Add milk and continue stirring to prevent lumps formation. Consistency should be exactly like cream. Set aside for a while.
• Boil green peas until tender.
• Heat up oil and ghee in pan. Once hot enough add chopped onions and sauté until golden brown. Add salt to speed up process.
• Add ginger garlic paste and chopped green chilies. Sauté until raw flavors are gone.
• Add tomato puree and cook until oil gets separated.
• Add methi leaves and cook for 5 minutes. Then add green peas, red chili powder, turmeric, garam masala and salt to taste. Mix well.
• Add prepared malai or store bought malai to the cooked mixture and stir. Top with paneer cubes.
• Serve hot with naan or paratha.