Methi Malai Matar Recipe - Fenugreek Peas Curry With Cream
Methi Matar Malai is a delicious North Indian dish which is usually served in restaurants and road side dhabas. If you are looking for making something new with methi, you should definitely try this recipe.
Methi Matar Malai Recipe is a North Indian dish which is usually served in restaurants and road side dhabas.
It is a perfect dish to cook during your house parties for main course and can be served with rotis, parathas, rice or pulav. The rich texture and taste of this gravy will make you prepare this dish at your home again and again.
If you like this recipe, you can also try other Methi Recipes for your Indian Lunch or Dinner:
- 3 cups Methi Leaves (Fenugreek Leaves) , chopped
- 1 cup Green peas (Matar)
- 3 Onions , cut in four pieces each
- 2 Green Chillies , adjustable
- 10 Cashew nuts
- 4 cloves Garlic
- 1 inch Ginger
- 1/2 cup Milk
- 1/2 tablespoon Coriander Powder (Dhania)
- 1/2 cup Fresh cream
- 1/4 tablespoon Cardamom Powder (Elaichi)
- 1/2 tablespoon Sugar
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- Salt , to taste
- 3 tablespoons Ghee , or oil For dry masala
- 2 Cardamom (Elaichi) Pods/Seeds
- 3 Cloves (Laung)
- 1 tablespoon Cumin seeds (Jeera)
- 5 Whole Black Peppercorns
- 1/2 inch Cinnamon Stick (Dalchini)
- 1/2 Mace (Javitri)
- 1 Black cardamom (Badi Elaichi)
How to make Methi Malai Matar Recipe - Fenugreek Peas Curry With Cream
To begin making the Methi Malai Matar Recipe, firstly we will make the dry masala. Add green cardamom, cloves, cumin seeds, whole black peppercorns, cinnamon stick, mace and black cardamom in a blender and make ground spice powder and keep it aside.
Next, add some water in a heavy bottomed pan and let it boil. Once it starts boiling add onion, cashew nuts, green chillies, garlic and ginger to the boiling water.
Once its boiled, drain the water and make a ground paste of boiled onion, cashew nuts, green chillies, ginger and garlic cloves and keep it aside.
Next, we will blanch the fenugreek leaves to enhance the colour of the dish. Add methi leaves in hot water in a pan. After a minute, add it to the chilled water for about 2 minutes.
Now drain the water and squeeze out whatever remaining water in methi and keep it aside.
Heat ghee in a wok or a heavy bottomed pan, add wet ground paste and cook it for 5 minutes till spice starts releasing oil.
Now add green peas and milk, let it cook for another minute.
Add dry spice powder which we made earlier and coriander powder. Mix it well and cook for another 3 to 4 minutes on medium flame.
Now add blanched methi, salt, sugar, mix it well and cook for 2 more minutes.
If you find consistency too thick, you can adjust it by adding milk.
Add cardamom powder, kasuri methi and cream, mix well and cook for 2 to 3 minutes more. Serve hot.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.