Wednesday, September 14, 2016

Shahi Methi-Matar

This is a wonderful recipe to impress your guests at a dinner, but that does not mean that you cannot include it in your normal weekend meals.Every region you go has their own interpretation of a popular recipe. Take methi matar malai, for example – depending on where you go, you’ll find several versions, ranging from simple onion or  cashew -based gravy to a rich and exotic Mughlai-style curry made with cashew and cream.


  1. 2 cups fresh Green peas
  2. 1/2 bunch or 2 cups of fresh fenugreek/ methi leaves washed and drained and chopped finely.
  3. 1/4 tsp turmeric (Haldi)
  4. 2 tsp kasoori methi (dried fenugreek leaves)
  5. 1 tsp Garam Masala
  6. 1tsp white pepper powder
  7. 1 tsp cumin seeds
  8. 1/2 cup fresh cream (malai)
  9. 1tsp sugar
  10. 1 cup full fat milk
  11. Cooking Oil
  12. Salt
For the paste:
  1. 10 cashewnuts
  2. 1 large or 2 small onions – chopped fine
  3. 1″ long piece ginger
  4. 4 – 5 cloves garlic
  5. 4 green cardamom
  6. 4 green chilies
  7. 2 tsp poppy seeds


  1. Mix some salt in chopped Fenugreek leaves and keep them aside for 10 minutes.
  2. Boil green peas in 4 cups of water till soft and drain.
  3. Take onions, green chilies, ginger, garlic, cashewnuts, poppy seeds and green cardamom, grind them all into a fine paste using little water. Consistency of masala should be fine.
  4. After 10 minutes, squeeze the excess water out from fenugreek leaves. This helps to reduce the bitterness of fenugreek.
  5. Heat 2tsp of ghee in a pan. Add fenugreek leaves and fry for a few minutes.
  6. Keep the cooked fenugreek leaves aside. 
  7. Same pan add 2 tbsp oil to it. Add cumin seeds, let it splutter. when cumin seeds gets roasted, add white paste, turmeric (Haldi) and salt, cook for 2 minute.
  8. After White Masala gets roasted add garam masala, dried fenugreek leaves, sugar, green peas, cooked fenugreek leaves , cream, milk and salt.
  9. Mix all the ingredients well and cook them for 6-7minutes.
  10. Methi Matar Malai is ready to be served
  11. Enjoy this delicious preparation with pooris or rotis.