Editorial sample recipeIndian PunjabiintermediateVegetarianHalalGluten-Free

Punjabi Methi Matar Malai

Name: Punjabi Methi Matar Malai
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian Punjabi
Ingredients: 2 cups fresh fenugreek leaves (methi), finely chopped; 1.5 cups green peas, fresh or thawed frozen; 0.25 cup raw cashews, soaked in warm water for 15 mins; 2 tbsp ghee; 1 tsp cumin seeds; 1 cup yellow onion, chopped; 0.33 cup heavy cream; 0.5 tsp garam masala

Sweet green peas and fragrant fresh fenugreek leaves braised in a rich, mildly spiced cashew cream sauce.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Punjabi Methi Matar Malai

AI illustration

Technique to learn

Kaju Paste Emulsification

Using blended cashew puree as a thickening base for creamy vegetarian braises.

Instructions

Step 1: Toss chopped methi leaves with 0.5 tsp salt, rest 5 minutes, then squeeze out excess bitter juice.
Step 2: Blend soaked cashews and chopped onion with 3 tbsp water into a smooth paste.

Step 3: Heat ghee in a skillet over medium heat and sizzle cumin seeds for 30 seconds.

Step 4: Pour onion-cashew paste into skillet and stir-fry for 6 minutes until sweet aroma develops.

Step 5: Fold in squeezed methi leaves and green peas; stir-cook for 4 minutes.

Step 6: Add heavy cream, garam masala, and 0.25 cup water; simmer on low heat for 3 minutes until silky.

Cooking tips

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.

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