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  • Writer's pictureJalpa Merchant

Methi Matar Malai ( Fenugreek and Fresh English Peas in creamy spiced sauce)

2 tablespoons mustard oil

1 inch piece of cinnamon stick

salt to taste

1 cup sliced onions

1 teaspoon chopped ginger

1 teaspoon chopped garlic

½ cup cashews

1 cup chopped tomatoes

1 chopped green Fresno chilli (adjust spicyness to your liking)

2 cups finely fresh washed and chopped methi (fenugreek leaves)

1 cup fresh matar (English green peas)

1 teaspoon Kashmiri red chili powder or paprika

1/2 teaspoon red chilli powder (adjust spicyness to your liking)

1/2 teaspoon Turmeric powder

½ teaspoon garam masala powder

1 teaspoon sugar

½ cup heavy cream

1 teaspoon lime juice

Heat instant pot on medium setting.

Add oil and let it heat up till shimmering. Add cinnamon stick and stir so it doesn’t burn. Add onion, ginger, garlic And stir to coat oil evenly.

Cover with any fitting glass lid (not IP lid). this will create steam and will cook and brown the veggie. stir frequently to avoid burning.

Once the onions are translucent, add tomatoes and green chilies. Mix and cover with glass lid again. Wait till steam collects, remove lid and stir. Add 1/2 cup water, stir to combine.

Close with IP LID and pressure cook for 2 minutes on low pressure. After 2 minute, release pressure and stir.

Transfer this sauce to a blender and blend till smooth paste.

Transfer the blended sauce back to IP pot. Add 1/2 cup water to blend and squish to clean the blender and pour the liquid with the rest of the sauce.

Add all the Methi, Peas, salt, paprika, red chili powder, garam masala, and sugar.

Stir well and pressure cook again for 2 minutes on low pressure.

Release natural pressur, stir in cream and lime juice.

Taste and add more salt, chili powder and / or garam masala. Serve hot with Garlic Naan and Kachumber


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