Methi Matar Recipe - Green Peas and Fenugreek Greens Gravy

 
Methi Matar is a North Indian Cuisine which is famous throughout India. In this recipe, Green Peas and Fenugreek Greens are cooked in a Cashew Nut based gravy. Traditionally this recipe is named Methi Matar Malai, in which Malai (heavy cream) is also added. Here in this recipe, I have not used any Malai. Yet the gravy is Super Delicious and Creamy. In this recipe, I have used Fenugreek greens which are grown in my Kitchen Garden. To learn about growing Fenugreek Greens click on the below link.

Grow Organic Fenugreek greens in your Kitchen

Ingredients:

1. Fenugreek Greens - a small bunch.

2. Green Peas - 1 cup

3. Butter - 1 Tbsp

4. Jeera - 1/2 tsp

5. Bay Leaf - 1

6. Garam Masala - 1 tsp

7. Milk - 1/2 cup

8. Salt - as needed

 To roast and grind:

1. Butter - 1 Tbsp

2. Onion - 2 (medium sized)

3. Green Chilli - 2

4. Cardamom - 1 

5. Cloves - 2
6. Cinnamon - 1 small stick

7. Ginger - few small pieces

The above mentioned ingredients will yield gravy which serves 2 to 3 people

Recipe:

1. In a Pan, heat butter and add Cardamom, cloves and Cinnamon and saute for a minute. Add ginger and saute for a minute. Add Onions, Green chilli and add a little salt. Saute for a while without changing the colour of the onions. Saute in low flame. Cool down the mix and grind with Cashews to a fine paste.

2. In the same pan, heat butter and temper Jeera and Bay Leaf.

3. Now add the grounded paste and saute till the raw smell goes. Do it in medium flame so that the colour doesn't change. The gravy must have a white colour.

4. Now add Green Peas and Fenugreek leaves and Mix well. Saute for a while.

5. Add salt and close with a lid and cook for a while. Add Garam masala powder and saute for a while.

6. Add milk and mix well. Cook until the peas and greens are fully cooked.

7. Switch off the flame when the gravy thickens and the peas is completely cooked. Yummy Methi Matar is ready!!!

Methi Matar goes well with Chapathi, Stuffed Paratha, Jeera rice, Any kind of Pulao etc

Youtube video link :
Methi Matar Recipe

Notes:

1. Generally the stems of the Fenugreek greens are removed while cooking. Today I used the freshly grown greens from my kitchen garden and the stems were so tender. Hence I chopped the stems along with the leaves. If the stems you are using are not tender enough, do use only the leaves.

2. If you wish, you can also add cream in the recipe finally. But the recipe as such will be so creamy!
3. If you are using frozen or fresh peas, you can add peas as such. If you are using dry peas, soak overnight and cook for 2 to 3 whistles.

4. If the gravy becomes too thick, dilute in with milk and let the gravy boil.
5. This gravy will be ready in 30 minutes.