👁️ K ❤️ K
Methi Malai Matar with Prayosha Meera Kitchen King Masala
Ingredients
- Water, as required
- 2–3 medium onions, chopped
- 2–3 green chillies, chopped
- 1 tsp ginger-garlic paste
- 2–3 black cardamom pods
- ½ bowl curd (yogurt)
- 2 tbsp oil
- 2 tbsp butter
- 1 tsp shahi jeera (caraway seeds)
- 2–3 green cardamom pods
- ½ tsp peppercorns
- ¼ tsp Prayosha Meera Turmeric Powder
- ½ tsp Prayosha Meera Kashmiri Red Chilli Powder
- ½ tsp Prayosha Meera Coriander Powder
- 2 tsp Prayosha Meera Kitchen King Masala
- Salt to taste
- 1½ cups boiled green peas
- 1½ cups chopped fresh fenugreek (methi) leaves
- ½ cup fresh cream
Step by Step Guide
- Heat 2 tbsp oil in a pan and add 2 tbsp butter. Stir until the butter melts completely.
- Add 1 tsp shahi jeera, 2–3 green cardamom pods, 2–3 black cardamom pods, ½ tsp peppercorns, and 2–3 chopped onions. Sauté until the onions turn golden brown.
- Add 2–3 chopped green chillies and 1 tsp ginger-garlic paste. Sauté for a minute until fragrant.
- Add 2 tsp Prayosha Meera Kitchen King Masala, ¼ tsp Prayosha Meera Turmeric Powder, ½ tsp Prayosha Meera Kashmiri Red Chilli Powder, ½ tsp Prayosha Meera Coriander Powder, and a pinch of salt. Sauté the spices well, then add water as required.
- Stir the mixture well and add ½ bowl of whisked curd along with salt to taste. Mix thoroughly, cover the pan, and cook for 15–20 minutes. Add a little more water if the gravy becomes too thick.
- Add 1½ cups boiled green peas and mix well so the peas are evenly coated with the masala.
- Add 1½ cups finely chopped fresh methi (fenugreek) leaves and mix everything well.
- Cook on medium-low heat for 10–12 minutes, stirring occasionally to prevent the curry from sticking to the pan.
- Reduce the heat to low or switch off the flame, then stir in ½ cup fresh cream until the gravy becomes smooth and creamy.
- Garnish with freshly chopped coriander leaves, mix gently, and serve the hot Methi Malai Matar with tandoori roti, naan, or chapati.
