Methi Matar Malai

This used to be one of the popular items at the Punjabi restaurants. I recreated the recipe using the ingredients available here.

Methi Matar Malai

Fenugreek Leaves with Green peas and cream

Ingredients

1 bunch fresh fenugreek leaves

salt

Grind to a smooth paste

1 cup sliced onions

2 garlic cloves

1 1/2" ginger, peeled & chopped

9 almonds

1 green cardamom

1/4 cup part skim ricotta cheese

Tempering

1 tbsp oil

1/2 tsp cumin seeds

2 -3 cloves

* Ground paste

A pinch of turmeric powder

Garnish

2 green chilies, slit or chopped (optional)

1/2 tsp garam masala

Method

1. Rinse methi leaves. Chop them roughly and set aside.

2. Heat oil in a kadai or saucepan.

3. Add whole spices and turmeric powder. As they sizzle, add ground paste.

4. Saute for 15 minutes.

5. Add chopped methi and 1/4 cup water.

6. Cover and let it cook.

7. Add water as needed without letting it burn.

8. Add salt to taste.

9. Garnish with chilies - if using and garam masala.

Note -

1. If you want you can sprinkle salt on chopped methi and squeeze the juice out to remove the bitterness. I find this step unnecessary since we enjoy that bitter flavor.