Today i have for you all a famous North Indian dish that’s very common in restaurants,Parties and get together’s . It’s very tasty,aromatic yet easy to make. Busting with flavors of fresh methi leaves this creamy gravy tastes just awesome. Uff… enough of hint’s let me reveal today’s dish – It’s ” Methi Matar Malai ” .. one of the classic Punjabi dish .
Methi Matar Malai as the name suggests , actually is a fenugreek leaves and peas gravy prepared in a fresh milk cream based rich base. Cashew nut paste brings in rich texture while fenugreek leaves brings tempting flavor .Basically this dish will be not that spicy but slightly on the sweetish side thanks to onion paste , cream, milk and cashew . Many of you must have tasted this dish in restaurants but i had never tasted it till few years before. I just hate fresh cream and since this dish has malai in it , i was under wrong assumption that methi leaves cooked in fresh cream can never taste good. But one fine day when i tasted it at one of my friends house , i was just bowled by its taste and texture.I realised how foolish was i to make a conclusion without trying even once. Now i make methi malai matar regularly in home. However i feel my home made Methi malai matar tastes better than restaurant ones. I use less malai and more of cashew / almonds to get creamy texture. If you want a full white color gravy omit turmeric and garam masala and increase cream quantity. Next time when you are hosting a party at home or just looking for some royal yet easy side dish for chapathi , Methi Matar Malai would be one of the perfect choice.Do try friends and be prepared to get a pat on your back …Here you go..