Methi Malai Matar - Fenugreek and Peas in Butter Sauce

Winter is a time for warm dishes and thick sauces and this is a dish that ticks every box on the ideal winter-dish checklist. Peas cooked in a butter sauce are a match made in heaven while fenugreek leaves add a delicious twist of taste and raise this dish to the next level.

One of the most popular vegetarian dishes in the North parts of India, no Indian restaurant's menu is complete without Methi Malai Matar - Fenugreek and Peas in Butter Sauce. An extremely simple dish, the addition of spices enhances the natural try, DIY Bathroom Floor flavour of the ingredients and gives the dish the warm-kick it needs to complete those cosy winter why not visit, Pencil Drawing nights around the dinner table.

Ingredients required for Methi Malai Matar - Fenugreek and Peas in Butter Sauce

Here is a list of the ingredients you need to get started:

Fresh Fenugreek Leaves - 1 Cup
Green Peas (Fresh or Frozen - 2 Cups
Onion - 1

For the Sauce:

Cashews - 7 to 8
Green Chillies - 2 or 3
Chopped Ginger - 1/2 Teaspoon
Cardamom - 2 Pods
Cloves - 1 Stick
Milk - 1/2 Cup
Fresh Cream - 1/4 Cup
Turmeric Powder - Just a pinch
Garam Masala Powder - 1/2 Teaspoon
Butter (unsalted) - 1 Tablespoon
Dried Fenugreek Leaves - A pinch or two
Cumin Seeds consider, Art Holiday - 1 Teaspoon
Cooking oil - Any neutral-flavoured oil of your choice

The thing to remember about the quantity of ingredients is that these are mere guidelines. You can increase or decrease the quantity as per your taste.

Preparing the Ingredients for cooking
This is a simple dish that has very little preparation time as most of the ingredients are almost ready to cook. There are, however, a few steps to prepare the ingredients for cooking:

- The Fenugreek Leaves need to be washed in clean water
- After cleaning the leaves, pluck all the leaves and separate them from the stem
- Chop the leaves roughly - they will break down further during the cooking process so you don't really need them to be fine at this point
- Chop the onions finely - The dish is about Peas and Fenugreek Leaves so onions are there to add a third, hidden, dimension. Chopping them finely ensures that they stay in the background but don't go unnoticed
- Blend the cashews to a smooth paste

Remember, this isn't fine-dining so you don't really need to focus on how fine you are chopping the Fenugreek Leaves and the onions. However, if you want, you can go all the way and chop both ingredients really fine or even run them, individually, through a food why not visit, Guinea Pigs processor and really chop them up fine.

Let's Start Cooking our Fenugreek Leaves and Peas in Butter Sauce
Indian cooking has a lot to do with personal preferences and cooking Fenugreek and Peas in Butter Sauce is no different. The key is to keep tasting the dish as you are cooking it to make sure that everything is just right!

- Start by putting a pan on low-to-medium heat
- When the pan starts smoking, add a tablespoon or two of cooking oil
- Add the butter to the pan and allow all the milk-solids to melt. Adding the butter after the cooking oil ensures that the butter doesn't burn and turn brown
- After the oil and butter mix starts smoking, quickly add the cardamom pods, the clove, the green look at, Guide to Costs of Kitchen Renovations (Perth) chillies, the ginger and the onions - there is no specific order but the onions should go in last, allowing the spices and chillies to flavour the oil nicely
- Sprinkle a bit of salt over the onions - this will release the water have a look at, Cleaning Robots from the onions and turn them translucent
- Cook the onions for a minute or so, until they turn golden brown, but aren't burnt
- To your cooked onions, add the Fenugreek Leaves and stir them in well - this should take about a minute or so
- After the Fenugreek Leaves have wilted, add the Peas and continue the cooking process for another minute or so
- Add the turmeric powder and Garam Masala powder to the first pan and stir - keep stirring occasionally to prevent the masalas from sticking to the pan and burning - add a dash of oil if the masala starts to stick or catch - cook for around 2 to 3 minutes on medium flame

Making the Sauce:
In a separate pan, start working on the sauce by adding a tiny bit of oil, a bit of butter and, then, the cumin seeds
Add the cashew paste to the second pan and fold it into the butter and cumin seeds , Collectible Antique Phonographs on a medium flame - cook until the raw-cashew smell goes off but take care to not let the cashew paste's colour also look at, Green Home Improvement change
Once the cashew paste has been cooked through, add milk to it slowly, stirring it constantly to prevent lumps from forming

Finishing up and plating the Dish
Add the contents of the first pan to the second pan (with the sauce) and stir it gently to incorporate the sauce the Fenugreek Leaves, the onions and the Peas
Pour the entire contents into a serving dish and right at the end, add in the cream - stir the cream gently to incorporate it into the dish
Serve with Indian breads or white also see, Collectible Antique Phonographs rice

There are a number of ingredients in this dish that can be added as per your taste. Salt, for example, is one that you need to add as per your taste while the number of chillies can be increased or decreased as per your heat-bearing capabilities. Indian dishes tend to be a bit hot also see, Guide to Costs of Kitchen Renovations (Perth) and spicy so you might not want to remove them altogether to maintain that sub-continental taste.