Methi Matar Malai Recipe | Startup Cooking

METHI MATAR MALAI RECIPE |

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Methi Matar Malai is a popular North Indian dish made with fenugreek leaves (methi leaves), green peas (matar) and cream (malai). This North Indian curry is smooth, creamy, rich and delicious in taste and pairs perfectly with naan, chapathi or rice! Also, this is vegetarian and gluten-free!

This methi matar malai is a very delicious and easy to make recipe in 30 minutes, but definitely not an everyday curry since its very rich due to the cream and cashews. But it’s perfect for special occasions, festivals, potlucks and celebrations.

This curry is slightly sweet from the peas and heavy cream and tastes slightly bitter from the fenugreek leaves which makes the perfect balance and gives a unique flavor and the taste. Since its a white curry with green peas and leaves in it which looks so pretty.

Fenugreek leaves are rich in iron, which helps in reducing cholesterol, lowers the risk of heart diseases, helps in lowering weight and improves digestion. So try to include methi leaves in your everyday diet and eat it as often as possible.

Follow my step by step photo recipe to prepare Methi Matar Malai. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR METHI MATAR MALAI

Coarse : Lunch

Cuisine : North Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 20 min

Total Time : 30 min

INGREDIENTS

To Roast and Grind

1 tsp oil

2 green cardamom

1 tsp cumin seeds

1/2 tsp black pepper corn

1 inch cinnamon stick

3 cloves

1 large onion – chopped

3 garlic

1 inch ginger

1 green chillies

15 cashews

1 tsp poppy seeds

For Gravy

1 tbsp ghee

1 tbsp oil

1.5 cup fenugreek leaves (methi leaves)

1 cup green peas – fresh / frozen

1 cup water – divided

1/3 cup heavy cream

salt to taste

1 tsp garam masala powder

2 tbsp coriander leaves – chopped

PROCEDURE

heat a tsp of oil in a pan

add whole spices (cloves, cinnamon stick, green cardamom, black pepper corn, cumin seeds)

saute for few seconds

add chopped onion, garlic, ginger and green chilli

saute for 2 minutes or until the onions are transparent

add cashews and poppy seeds, saute for another 1 minute and then switch off the flame

cool down to room temperature and then transfer the mixture into the mixer grinder and grind to a smooth paste and set aside

in the same pan, heat ghee and oil

add ground paste and saute for 3 minutes

add chopped methi leaves and saute for 2 minutes

add green peas, 1/2 cup water and mix well

cover and cook for 5 minutes in low medium flame

once peas cooked well, add heavy cream, salt and garam masala powder

mix well, cover and cook for another 3 minutes in low flame

garnish with chopped coriander leaves

serve hot with chapathi, naan, roti and rice

Enjoy!

NOTES

methi matar malai is a creamy gravy, if you are health conscious, cut down the heavy cream and make it healthier
here i used frozen green peas, if you are using fresh green peas, boil in hot water until cooked and then add in to the gravy
adjust the consistency of the gravy as per your taste by adding water

more gravy recipes for chapathi