Photograph of the finished Methi matar malai

India · Đậu Hà Lan lá methi xốt kem Methi matar malai

Methi matar malai

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Peas Peas 880 g
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 100 g
  • Photograph of Fresh cream Fresh cream 480 ml
  • Photograph of Cashews Cashews 200 g
  • Photograph of Onion Onion 2
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Sugar Sugar 32 g
  • Photograph of Ginger Ginger 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak cashews for 20 minutes, then blend them with a little water to make cashew cream.
  2. 2 Roast dried fenugreek leaves in a dry pan for 40 seconds, then crush them and roast again to reduce the characteristic bitterness of fenugreek.
  3. 3 Sauté the onions with ginger and green chilies in butter for 10 minutes, making sure the onions don't brown.
  4. 4 This sauce must be off-white, so the onions shouldn't be browned; if they are, the sauce will turn brown and lose its authentic Malay character.
  5. 5 Grind the onions into a purée and then pour it into a pan along with cashew cream and cardamom.
  6. 6 Cook the peas for 8 minutes, then mix in the fresh cream, sugar, and fenugreek leaves at room temperature.

With an appliance

  • Microwave 35 min

    Replace the pea cooking step in step 6: loosely cover the bowl of peas with cashew sauce and microwave at 700 W for 4 minutes; keep the heavy cream, sugar, and fenugreek mixed in after the heat is turned off.

Start cooking