Methi Matar Malai
Serves 2 to 3
| prepRinse, chop methi leaves | ||||
| prepSlice ginger and garlic | ||||
| prepChop green chili into 2 portions | ||||
| prepSlice onion | ||||
| prepMeasure peas | ||||
| 1 tablespoon oil | Temper spices in oil | Cool, remove chilies, blend to smooth puree | Transfer puree, pour water, mix, bring to gentle boil, cook covered 5 min | Adjust seasoning, stir in cream, serve |
| ½ teaspoon cumin seeds | ||||
| 2 small (or 1 large) green cardamoms | ||||
| ⅛ to ¼ teaspoon black peppercorn | ||||
| 2 cm cinnamon piece (optional, or 1.5 cm cassia) | ||||
| 2 cloves (optional) | ||||
| 1 cm (5 g) ginger, sliced | Sauté aromatics & onion 6 min, add cashews & water, cook covered 5–6 min | |||
| 2 (5 g) large garlic cloves, sliced | ||||
| 1 green chili, chopped into 2 portions (omit for kids) | ||||
| 125 g yellow onion, sliced | ||||
| 15 (30 g) cashews | ||||
| 120 ml water | ||||
| 1 tablespoon butter | Melt butter, sauté methi 4–5 min until wilted | |||
| 2 to 50 g methi leaves, rinsed & chopped | ||||
| ⅓ teaspoon sea salt | Stir in salt, coriander, fennel & garam masala, add peas, sauté 2 min | |||
| ½ teaspoon coriander powder | ||||
| ¼ teaspoon fennel seed powder (optional) | ||||
| ⅓ to ½ teaspoon garam masala | ||||
| ⅓ to ½ cup / 80–120 ml water | ||||
| 90 g green peas | ||||
| 2 to 3 tablespoons heavy cream | ||||
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