A delicious North Indian stew called Methi Matar Malai, also known as Methi Mutter Malai, is cooked with fenugreek leaves, green peas, and cream. This dish is a certain hit with both kids and adults since it is smooth, creamy, and rich.
However, it can also be eaten with a mixture of garlic naan and jeera rice. It is best served with a variety of Indian flatbreads, such as roti or chapati.
Methi Matar Malai is a nicely balanced North Indian dish where the sweet matar (green peas) and malai counteract the sharpness of the methi (fenugreek leaves) (cream).
Once you make this vegetarian and gluten-free curry at home following this straightforward recipe, you won’t ever order it from a restaurant again. It just takes 30 minutes to prepare.
Ingredients for Methi Matar Malai
- 2 cups fenugreek/methi
- 1 cup pea
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- ½ cups Water
- 3 teaspoons oil or ghee
- 1 green chili chopped
- 1/2 inch ginger chopped
- 2-3 large garlic cloves chopped
- 2 green cardamom pods
- 1 medium onion chopped
- ½ cup Heavy whipping cream or fresh cream or malai
- ½ teaspoon garam masala powder
- coriander leaves for garnishing
Instruction for Methi Matar Malai
- On medium heat, warm the oil in the pan. Add the cumin seeds after the oil is heated and watch them sizzle.
- ginger, garlic, and green cardamom are added together with the green chili. Sauté for one or two minutes.
- The ginger and garlic don’t need to be finely chopped because we’ll blend everything together afterward.
- Then add the roughly chopped onion, cashews, and poppy seeds (khus khus). Sauté for 2-3 minutes until the onions are soft and translucent.
- Then turn off the heat and give the pan a few minutes to cool. Blend the entire mixture until it resembles a paste in a blender.
Heat the remaining 2 tablespoons of oil in the same pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
- Then add prepared onion paste and cook until it thickens. It may take around 3-4 minutes
- Stir often when sautéing so that the paste does not stick to the pan. You should see fat releasing from the sides and the paste will also have a nice aroma
- Add the chopped methi leaves next. for two minutes after combining. Add a little water and stir the paste if it’s sticking to the bottom of the pan.
Add cooked green peas. Mix well and cook for a minute.
- Stir in the remaining salt and water. 5 minutes of simmering. Stir occasionally, ideally once or twice.
Add garam masala and mix.
- Finally, stir in the heavy cream. After bringing the gravy to a boil, turn off the burner.
- Serve methi matar malai hot or heated with naan, paratha, or roti, garnished with coriander leaves.
- Be cautious to blanch the fenugreek before adding it to the curry if you don’t like the methi’s bitter flavor
- adding cream while maintaining a moderate flame to prevent curdling
- Do not substitute it with dried fenugreek leaves, the taste is not the same.
- Can I vegan this?
Leave out the milk and cream and substitute coconut milk for a vegan alternative.
- Will fresh green peas work?
Yes, you can substitute fresh green peas; simply boil them until they are tender before adding them to the recipe. Alternatively, you may just toss them right in; however, they will take longer to cook than frozen peas.
- What can I do to lessen the harshness of my methi, which is really bitter?
Methi leaves should not be overly bitter, but if you find them to be, consider adding salt to them and letting them sit for 20 minutes before rinsing and squeezing off all the salt. This ought to lessen the bitterness.
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