Recipe: Methi Malai Matar

Inhale Peace; Exhale Love. Joy will Follow! - RUELHA

I love Mughlai and North Indian gravies. I make them very often. And I go all the way cooking with my heavy clay pot and coal for that distinct flavour and aroma. Of course, I do not recommend it to anyone with clogged arteries. It’s too heavy. But, I’m me!  I am so accustomed to this style of cooking that I don’t need any recipe. This is the first time I’m attempting such a dish. I’ve never tasted or cooked this dish before. But, I can cook North Indian in my sleep 😉 and it turned out so yum. You’re in luck because I’m going to share the recipe with you. Here goes…


  • 2 tbsp oil
  • 1 clove/laung
  • 2 cardamoms/elaichi
  • 2″ cinnamon stick
  • 2 big onions, chopped
  • 1″ ginger, smashed
  • 7 cloves of garlic, smashed/pounded in a mortar and pestle
  • 7 cashew nuts/nutty thickener of choice
  • 5 green chilies, chopped

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