Methi matar malai Recipe
5/5
Methi Matar Malai is a creamy and flavorful Indian curry made with fenugreek leaves (methi), green peas (matar), and a rich cashew-based sauce. It is a popular vegetarian dish that combines the bitterness of methi with the sweetness of green peas and the richness of cream. The aromatic spices add depth of flavor to the dish, making it a delicious and comforting meal.
INGREDIENTS
- 1 cup fresh fenugreek leaves (methi), washed and finely chopped
- 1 cup green peas (matar), fresh or frozen
- 1/2 cup cashews, soaked in water for 30 minutes
- 1 medium-sized onion, finely chopped
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- 1/2 teaspoon garam masala powder
- 1/2 cup fresh cream or milk
- Salt to taste
- Chopped coriander leaves for garnish
INSTRUCTIONS
- Heat ghee or oil in a pan and add cumin seeds. Let them crackle.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add the soaked cashews (drained) to the pan and cook for 2-3 minutes until they become slightly golden.
- Add turmeric powder, red chili powder (if using), and salt. Mix well.
- Add the chopped fenugreek leaves (methi) and green peas. Stir and cook for 5-6 minutes until the methi leaves wilt and the peas are tender.
- Turn off the heat and let the mixture cool down.
- Transfer the cooled mixture to a blender or food processor. Blend until you get a smooth paste.
- Return the blended paste to the pan and place it over low heat.
- Add garam masala powder and fresh cream or milk. Mix well and cook for 2-3 minutes until the mixture thickens slightly.
- Adjust the consistency by adding more milk or water if needed.
- Garnish with chopped coriander leaves.
- Serve the Methi Matar Malai with naan, roti, or rice.
TIPS
- Use fresh and tender fenugreek leaves for the best flavor. If using frozen methi, thaw it before using.
- Soak the cashews in warm water for 30 minutes to soften them for easy blending.
- Adjust the spice levels according to your taste preferences. Add more or less red chili powder and garam masala as per your spice tolerance.
- You can substitute fresh cream with milk for a lighter version of the dish.
- Serve Methi Matar Malai with naan, roti, or rice for a complete meal.
NUTRITION VALUE
- Calories: 250-300
- Carbohydrates: 20-25 grams
- Protein: 6-8 grams
- Fat: 15-20 grams
- Fiber: 4-6 grams
