Indian Punjabi · intermediate
Punjabi Methi Matar Malai
Sweet green peas and fragrant fresh fenugreek leaves braised in a rich, mildly spiced cashew cream sauce.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss chopped methi leaves with 0.5 tsp salt, rest 5 minutes, then squeeze out excess bitter juice.
- 02
Blend soaked cashews and chopped onion with 3 tbsp water into a smooth paste.
- 03
Heat ghee in a skillet over medium heat and sizzle cumin seeds for 30 seconds.
- 04
Pour onion-cashew paste into skillet and stir-fry for 6 minutes until sweet aroma develops.
- 05
Fold in squeezed methi leaves and green peas; stir-cook for 4 minutes.
- 06
Add heavy cream, garam masala, and 0.25 cup water; simmer on low heat for 3 minutes until silky.
A LITTLE KITCHEN KNOW-HOW
Kaju Paste Emulsification
Using blended cashew puree as a thickening base for creamy vegetarian braises.
Notes from the kitchen
- Salting and squeezing raw methi leaves tempers harsh bitterness while preserving fresh herbs.
- Blend cashews into complete smoothness for a velvet restaurant-style gravy texture.
- Original home-cooking adaptation inspired by Indian Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
