Methi Matar Malai is a luxurious and comforting vegetarian curry that beautifully blends the bitterness of fenugreek leaves (methi) with the sweetness of green peas (matar) and the creaminess of Malai( Fresh Cream) This dish captures the essence of North Indian cuisine.
How to make Methi Matar Malai :
Start by prepping the required ingredients to make Methi Matar Malai. In a pot, heat some ghee, add in the whole spices, and let them impart their aroma. Add in the onions and fry until golden. Incorporate the ginger-garlic paste, cooking until the raw smell disappears. Add in the tomatoes and cook until they become mushy. Introduce the spices and cook well. Now, it’s time to add the methi and cook until there is a nice aroma emanating from the fenugreek leaves (I have used frozen peas (Matar), so I added them in later. However, if you have fresh peas available, add them before the methi and cook for some time until the peas are tender, then add the methi). Include the peas and cook for some time until they are tender. Once cooked, add in the fresh malai and stir to incorporate. Garnish with fresh cilantro.
Serving suggestion for Methi Matar Malai :
Methi Matar Malai can be enjoyed with Rice, Roti, Naan, Chapati.
Methi Matar Malai
Ingredients
- 1 onion finely chopped
- 1 tomato finely chopped
- 1 tablespoon ginger-garlic paste
- 1 big bunch of fresh methi fenugreek leaves, cleaned, washed, and chopped finely
- 1 8 oz packet of peas
- Whole garam masala: 1 green cardamom, 5 black peppercorns, 3 cloves, 1 bay leaf, 1-inch cinnamon stick, 1 teaspoon cumin seeds (jeera), 1/2 teaspoon caraway seeds (shahi jeera), small piece of mace
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- 1 teaspoon coriander seeds powder
- 3-4 tablespoons malai fresh cream
- Fresh coriander leaves chopped
Instructions
- Heat a tablespoon of oil or ghee in a pan. Add the whole garam masala (cardamom, black peppercorns, cloves, bay leaf, cinnamon, cumin seeds, caraway seeds, and mace). Sauté until fragrant.
- Add the finely chopped onion and sauté until it turns golden brown.
- Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
- Add the chopped tomatoes and cook until they soften and the oil starts to separate.
- Add turmeric powder, red chilli powder, coriander seeds powder, and salt. Mix well and cook for a few minutes.
- Add the cleaned and chopped methi leaves to the pan. Sauté them until they wilt and cook down.
- Add the peas and mix well with the other ingredients.
- Cover the pan and let the mixture cook on medium heat for about 5-7 minutes or until the peas are tender.
- Once the peas are cooked, add the malai (fresh cream) to the mixture and stir well. Let it simmer for a couple of minutes to incorporate the flavors.
- Adjust the seasoning according to your taste.
- Garnish with chopped fresh coriander leaves.
- Your Methi Matar Malai is ready to be served. It goes well with naan, roti, or rice.
