Methi Matar Malai Recipe

Eating out was a rare event while I was growing up. It was reserved for special occasions like anniversaries, birthdays, and festivals.

My mother, who is a vegetarian and not very fond of paneer, used to order Methi Matar Malai curry. We sisters would leave our robust, spicy, non-veg curries and go for it.

The creamy, sweetish, and mildly spiced curry paired very well with the crispy naan, and it was also a welcome respite for our taste buds, which were burning from the spices in the curries we ordered.

When I started to explore cooking, it was one of the first curries I learned to make. My mother approves of it, and now, although we go out to eat very often, my homemade recipe is still her favorite.

How To Make Methi Matar Malai

Preparation

• Start by cleaning the methi leaves. Discard the hard stems, which are bitter, and keep the leaves and soft, tender stems. Wash the leaves 2-3 times with water to remove any mud. Use ½ the quantity of frozen methi compared to fresh methi, as frozen methi is compressed. Always thaw it to room temperature before using it in the recipe.
• To remove insecticides, add 1 teaspoon of vinegar or baking soda to the water while washing the leaves.
• Now, drain the leaves well and measure 2 cups of packed leaves. Chop the leaves finely using a knife.
• Note: Chopping the leaves finely is essential, as we will not puree them later. If they’re too big, they won’t feel good while eating.
• If using fresh peas, cook 1 cup of green peas in water until tender. If using frozen, rinse with water.
• Slice the onions and chop the ginger, garlic, green chilies, and tomatoes.
• Gather the remaining ingredients.

Cook The Methi Leaves

Step 1: Heat 5-6 cups of water in a large pot over high heat. When it comes to a boil, add chopped methi leaves and peas and cook for 2 minutes. Drain the water and run the leaves under tap water in a colander to stop cooking. Drain and keep aside.

Cook The Other Ingredients

Step 2: Heat 3 cups of water in the same pot over high heat. When it comes to a boil, add the following ingredients and cook for 5 minutes.

• 1 cup of sliced onions
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• ½ cup cashew nuts
• ½ cup chopped tomatoes
• 2 teaspoon chopped green chilies

Drain and keep aside.

Make The Masala Paste

Step 3: Add the boiled onion-tomato mixture to a blender jar along with ¼ cup of water.

Step 4: Blend to make a smooth paste. Scrape the sides of the blender a few times while blending.

Make The Curry

Step 5: Heat 4 tablespoon oil in a medium pan over medium-high heat. Once the oil is hot, add 3 green cardamoms and a 1-inch piece of cinnamon stick and fry for 3-4 seconds.

Note: You can crush the cardamoms and cinnamon lightly for a more intense flavor.

Step 6: Add the onion-tomato paste to the pan and cook for 3- 4 minutes, stirring frequently.

Step 7: Now add the following ingredients and cook for a minute.

• 1 teaspoon salt
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon garam masala powder

Step 8: Add 1 cup of water and cook for 2-3 minutes. Add the cooked methi and peas to the pan and cook for 2-3 minutes.

Step 9: Now add ½ cup unsweetened heavy cream and 1 teaspoon sugar, then cook for 1 minute.

Step 10: Add 1 teaspoon freshly squeezed lime juice and mix well. Check for salt and add more if required. Garnish with swirls of heavy cream and serve hot.

Serving Suggestions

Methi Malai Matar is not your everyday curry. It is rich and heavy and best made for special days when you are not counting calories. Serve it with Butter Naan, Lachha Paratha, or Peas Pulao for an indulgent meal.