Healthy Methi Matar Malai (No Cream) Recipe
Light & Healthy Methi Matar Ki Sabzi is a classic dish that is most often made with a lot of cream and cashew nuts, making it heavy. This recipe is light and nutritious and made with ingredients like hung curd and almonds to neutralize the bitterness of the fenugreek leaves. You can serve the Methi Matar Malai along with Tawa Paratha for a weeknight dinner.
If you are looking for methi recipes here are some :
- Aloo Methi Masala Recipe | Potato & Fenugreek curry
- Methi Muthiya (Wheat Flour And Fenugreek Dumplings) Recipe
- Aloo Methi Sabzi Recipe (Potato Fenugreek Leaves Stir fry)
Did You Know: Just a handful of almonds, approximately one ounce, contains one-eighth of our necessary daily protein? Almonds are a source of vitamin E, copper, magnesium, and high-quality protein.
Fenugreek (Methi) is loaded with various minerals, vitamins and anti-inflammatory compounds. The seeds and leaves are rich in vitamins such as thiamin, folic acid, riboflavin, niacin, vitamins A, B6, and C. Fenugreek (Methi) is also a storehouse of minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium.
By using Fenugreek (Methi) in your diet, you can reap various health benefits - 1. Helps reduce cholesterol 2. Helps reduce the risk of heart disease 3. Fenugreek is beneficial for people with diabetes. 4. Aids digestion and many more
- 250 grams Methi Leaves (Fenugreek Leaves) , finely chopped
- 100 grams Green peas (Matar) , steamed
- Salt , to taste
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Tomato , pureed
- 1/2 cup Hung Curd (Greek Yogurt)
- 1/2 teaspoon Sugar
- 1 teaspoon Garam masala powder
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Black pepper powder Masala Ingredients - Grind to make a smooth paste
- 1 Onion , roughly chopped
- 2 Green Chillies
- 1 inch Ginger
- 2 cloves Garlic
- 6 Badam (Almond)
- 1 teaspoon Poppy seeds
How to make Healthy Methi Matar Malai (No Cream) Recipe
To begin making the Healthy Methi Mutter Malai (No Cream), we will first make a smooth paste of the masala ingredient.
Next, heat a teaspoon of oil in a heavy bottomed pan; add the methi leaves and salt. Saute the methi leaves until softened. Once softened, remove from the pan, place it in another bowl and keep aside. Remember if you overcook the leaves, it will lose its nutritive value.
In the same pan, add a teaspoon of oil. Stir in the ground masala paste and saute until the raw smell from the onions go away. This will take about 4 to 5 minutes on low to medium heat.
Once done, stir in the turmeric powder, garam masala powder, pepper powder and the tomatoes. Stir to combine well. Add in the hung curd, and give it a stir. Finally, stir in the cooked leaves and the steamed peas. Turn the heat to low and simmer for a few minutes until all the flavours come together.
Check the salt and spice levels and the Methi Matar Malai would be ready to be served along with Tawa Paratha