Methi Matar Malai Recipe
Servings: 4 people
Calories: 427kcal
Methi Matar Malai is a rich and creamy curry made using fresh fenugreek leaves or methi and peas. Try this restaurant style recipe at the comfort of your home. Here is how to make it.
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Equipment
Ingredients
- 2 cups finely chopped methi (fenugreek leaves)
- 1 cup frozen matar (green peas) if using fresh peas, cook them in water until tender.
- 1 cup sliced onions
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- ½ cup cashew nuts
- ½ cup chopped tomatoes
- 2 teaspoons chopped green chilies
- 4 tablespoons vegetable oil
- 3 whole green cardamoms
- 1 inch piece of cinnamon stick
- salt to taste
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- 1 teaspoon sugar
- ½ cup heavy cream
- 1 teaspoon lime juice
Instructions
Cooking The Methi Leaves
- Heat 5-6 cups of water in a large pot over high heat and 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 to stop the cooking process. Drain and keep aside.
Cook The Other Ingredients
- Heat 3 cups of water in the same pot over high heat. When it comes to a boil, add onion, ginger, garlic, cashew nuts, tomatoes, and green chilies and boil for 5 minutes. Drain and keep aside.
Make The Masala Paste
- Add the boiled onion-tomato mixture to a blender along with ¼ cup water.
- Blend to make a smooth paste.
Make The Curry
- Heat vegetable oil in a medium pan over medium-high heat.
- Once the oil is hot, add whole green cardamoms and cinnamon stick and fry for 3-4 seconds. You can crush the cardamoms and cinnamon lightly for a more intense flavor.
- Add the onion-tomato paste to the pan and fry for 3- 4 minutes on medium heat. Keep stirring while frying.
- Now add salt, Kashmiri red chili powder, and garam masala powder, and cook for a minute.
- Add 1 cup water and cook for 2-3 minutes.
- Add the cooked methi and peas to the pan and cook for 2-3 minutes.
- Now add heavy cream and sugar and cook for a minute.
- Add lime juice and mix well. Garnish with heavy cream swirls. Serve hot with naan or laccha paratha.
Notes
You can replace peas with corn or boiled aloo or potatoes.
Dry - Reduce the water and make a dry version.
Cream - Reduce the amount of cream and replace it with milk for a healthier version.
Bitter - If the methi is very bitter, soak it in some salted water for 10 mins. Then squeeze and use. Blanching also removes the bitterness to quite an extent.
Vegan - To make the recipe vegan, replace heavy cream with cashew or coconut cream.
Spicy - Increase the amount of green chili if you want it spicier.
Nutrition
Calories: 427kcal | Carbohydrates: 22g | Protein: 9g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 77mg | Potassium: 346mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1075IU | Vitamin C: 23mg | Calcium: 135mg | Iron: 2mg