Methi Matar Malai Recipe
Malai Methi Matar is a North Indian curry that is perfectly blended with the richness of cream (malai), subtle bitterness of fresh fenugreek leaves (Methi), and natural sweetness of green peas (matar). This flavor some dish balances the flavors and serves as a comforting meal on a tiring day.
Servings2
Ingredients
- 1 cup methi chopped & loosely packed
- ½ cup peas
- 1 teaspoon ginger garlic paste
- ¼ cup fresh cream
- ½ teaspoon garam masala powder
- 2 tablespoon milk
- 1 teaspoon kasoori methi
- salt to taste
To temper:
- 2 teaspoon oil
- ½ teaspoon jeera
- ½ inch piece cinnamon
- 2 nos cloves
To grind:
- 2 tablespoon cashews broken
- 2 nos big onion chopped lengthwise
- 1 no green chilli
Instructions
- Clean methi leaves, chop it roughly, Set aside. Steam cook matar, you can pressure cook too, Set aside. Take a pan add a teaspoon of oil and saute onions till transparent,then add green chilli.
- Cool down and Transfer to a mixer jar along with cashews and grind to a smooth paste, Set aside. Dry saute methi leaves for 2 minutes until it shrinks.
- Heat oil in a pan, add jeera, cinnamon, cloves let it crackle,then add ginger garlic paste saute for a minute. Then add onion cashew paste, saute for 2 minutes in low flame.
- Then add peas and sauted methi leaves, cook for 2 minutes until it becomes slightly thick. Add garam masala powder.
- Add fresh cream, required salt and simmer for a good 5mins.
- Then add milk, Let the gravy boil in low flame for 2 minutes. Add kasoori methi and switch off.
- Serve Methi Matar Malai with phulka or veg pulao or plain steamed basmati rice.
Notes
- Blanch the bitterness - You can blanch the leaves in hot water with a pinch of salt to reduce the bitterness before adding them to the gravy.
- Use Fresh cream - Full-fat cream (malai) gives a rich texture. It is advisable to avoid low-fat cream as it might lead to curdling.
- Cashew paste - Soak cashews for 20 minutes in hot water and grind them into a fine paste. You are giving your gravy a naturally sweet, creamy base.
- Don’t overcook peas - always add the peas in the end to keep their sweetness and bite intact.
- Spice level - The gravy flavors are mild by nature. It is advisable not to overpower it with green chilies.
Nutrition Facts
Methi Matar Malai Recipe
Amount Per Serving (75 g)
Calories 300
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 35mg12%
Sodium 23mg1%
Potassium 231mg7%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 4g4%
Protein 10g20%
Vitamin A 767IU15%
Vitamin C 15mg18%
Calcium 74mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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