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Methi Matar Malai is one of the mostly commonly seen items in Indian restaurants and yes you don’t have to always visit restaurant to eat this. You can make it at home very easily. And it is right now the best season for Methi – Fenugreek Leaves and Matar – Green Peas. The bitterness of fenugreek leaves is a must season have for sure! This is a winner winter dish!

I love the creaminess that cashewnuts and magaj seeds can bring along while you cook this. You can skip the use of fresh cream if you are lactose intolerant and maybe add some almond milk at the end instead. That can also bring equal creaminess to the dish.

 

 

I have it as a part of my Sunday meal with parents this time around back in India with some Kadhai Paneer, Kulcha and Jeera Rice. And ofcourse they loved it too.

 

Mission accomplished 🙂

 

 

Try this dish and let me know in the comments below what you think of it.

 

Print Recipe
Methi Matar Malai Yum
Course Main Dish
Cuisine Punjabi
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Punjabi
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Soak the fenugreek leaves in water and pinch of salt and bring it to a boil and turn off the heat. Using a colander strain the leaves, this way they taste less bitter. Chop them roughly and keep them aside.
  2. Meanwhile, soak some cashewnuts and magaj seeds in warm water for 10 mins.
  3. In a pan, add 1/2 tbsp oil and once hot, add the chopped onion to it and saute till they are golden brown. Add the ginger garlic paste, green chilli and cook for another 2 mins. Transfer this to a blender along with the soaked cashewnuts and magaj seeds
  4. Blend it to a smooth thick consistency. You need to add maybe a tbsp or two water but check while blending, don't add a lot of water to start with.
  5. In the same pan, add butter and remaining oil and once warm enough add the blended paste and cook on medium flame till it turns slightly brownish. You will see oil on the sides of the paste, this is an indication that the paste is well cooked. This is a very important step as this makes the gravy taste better.
  6. If you are using fresh green peas, boil them in water for 5 mins and later strain the peas. If using frozen peas, just thaw the peas and keep them ready. Add the peas to the pan and mix everything well. You need to cook this on medium flame for 3-4 mins. Add turmeric and red chilli powder. Now add the chopped fenugreek leaves to the pan and mix everything well. The blended paste brings a good creamy texture to the gravy already.
  7. Add 1/2 cup of water and bring everything to a good simmer. Each ingredient needs to get the flavor. Check seasoning and add salt and sugar (this can be skipped if you are okay with fenugreek bitterness) at this stage. Add the cream and give everything a good mix. If it looks too quick, you can add some more water based on your preference of gravy (I like it thick and not too liquidy, thus I wont be adding any water at this stage).
  8. Finally add the garam masala and you can turn the heat off. You can serve this with some naan, kulcha and jeera rice.
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