Methi Matar Malai

The fenugreek and peas curry made in the gravy of rich cream tastes absolutely wonderful with chapati or jeera rice.

Ingredients:

• Fenugreek Leaves ( Methi ) - 2 cups
• Peas ( Matar ) - 1 cup
• Onion - 1 small
• Mustard Seeds - 1/4 tsp
• Cumin Seeds - 1/4 tsp
• Curd - 3/4 cup
• Ginger Garlic Paste - 1 tsp
• Coriander Powder - 1 tsp
• Cumin Powder - 1 tsp
• Red Chili Powder - to taste
• Amchoor Powder - 1/2 tsp
• Turmeric Powder - 2 pinches
• Cream - 1/2 cup
• Salt - to taste
• Oil - 2 tbsp

Directions: 

• Heat oil in a pan, splutter mustard seeds and cumin seeds.
• Add finely chopped onions and saute till translucent.
• Add ginger garlic paste and saute for another minute.
• In a small bowl, beat the curd and add  coriander powder, cumin powder, amchoor, turmeric, red chili powder and mix well.
• Add this curd and masala paste to the pan along with salt.
• Add chopped methi leaves and peas.
• Cook covered on medium heat till methi and peas are done. I use frozen peas so it cooks faster.
• Add cream and cook for another couple of minutes. Adjust salt and turn off the heat.
• Serve with chapati or jeera rice.