Meethi Matar Malai curry (Fenugreek greens and pea in white sauce)

Planning to cook something special for Diwali but running short of time? Then try this very easy quick to cook side dish gravy which can go well with Paratha or Naan or Jeera rice. It has the goodness of fresh fenugreek leaves and green peas and is mildly spiced to suit the taste of kids. .

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Total votes: 34

Sapna Shaw's Secret Indian Recipe !

Serves: 
4

Preparation Time: 
20 Min
Cooking Time: 
20 Min

Complexity: 
Easy


Ingredients: 
Meethi (Fresh Fenugreek leaves) – 1 bunch / 250 grams
Hara Matar ( Green Pea) – ¼ cup
Onion – 1 small sized
Ginger – 1 inch piece
Green chilies – 2
Cashew – 10
Cinnamon – 1 small piece
Cardamom – 1 crushed
Clove – 1 crushed
Oil – 4 tablespoons
Khoya – 2 tablespoons
Salt and Sugar to taste
Garam masala powder – to taste
Directions: 
Begin by soaking the cashew in water until needed.
Wash and chop the fenugreek leaves and soak in a tablespoon of water until needed. This is to reduce its bitterness.
If using frozen peas then blanch them in a cup of water with a tablespoon of sugar.
Heat oil in a pan and add the cinnamon, clove and cardamom. Sauté for few seconds until they start releasing their aroma.
Wash the meethi leaves with water twice and squeeze to drain all the water. Add the meethi leaves and sauté on low flame.
While the leaves are being sautéed, make a smooth paste of cashew, onions, ginger and green chilies.
Add the green peas and the grounded cashew onion paste to the sautéed meethi.
Cook till the raw smell evades. Add the khoya and cook for a mintue. Keep the flame low.
Add ¼ cup of water, salt and sugar to taste and garam masala powder and mix.
Simmer for a mintue and check the consistency of the gravy.
Serve hot with Zeera rice or Butter Naan.