Methi Matar Malai
Prepare:
Methi Leaves cooked – 1 cup
Green peas boiled – 1/2 cup
Boiled Onion Paste- 1 cup
Boiled Cashew paste- 1 cup
In a pan add and saute for 1 min:
Ghee- 2 tsp
Bay Leaves – 2
Cumin Seeds – 1 tsp
Crushed ginger, garlic and chili- 1 Tbsp
Add to the pan and cook well, 3 mins:
Boiled onion paste- 1 cup
Roasted besan – 1 Tbsp
Add and cook , 1 min:
Cashew paste – 1/2 cup
Add and whisk well:
Water – 2 cups
Garam Masala- 1 Tbsp
Sugar- 1 tsp
Green Peas- 1/2 cup
Mix well and serve hot:
Fresh Cream – 1 cup
Methi leaves boiled- 1 cup
Salt- to taste
Methi Matar Malai
Introduction
Methi Matar Malai is a beloved North Indian curry that combines the subtle bitterness of fenugreek leaves (methi) with the sweetness of green peas (matar) in a rich, creamy gravy. This dish is celebrated for its flavors and textures, making it a favorite in households and restaurants alike. In this blog post, you’ll explore the origins of Methi Matar Malai, its health benefits, a detailed ingredients list, step-by-step cooking instructions, and more.
Origins of Methi Matar Malai
Methi Matar Malai originates from North India, where fenugreek leaves (methi) are a staple in culinary traditions. The combination of methi with matar (green peas) and malai (cream) exemplifies the region’s love for rich, creamy curries that are both comforting and indulgent. This dish has become popular across India and is known for its unique blend of flavors that appeal to both vegetarians and non-vegetarians alike.
Health Benefits of Methi Matar Malai Ingredients
Fenugreek Leaves (Methi)
- Rich in dietary fiber, which aids digestion and helps maintain a healthy gut.
- Contains vitamins A and C, essential for immune function and overall health.
- High in iron, supporting red blood cell production and preventing anemia.
- Known for anti-inflammatory properties, helping to reduce inflammation.
Green Peas (Matar)
- High in plant-based protein, essential for muscle growth and repair.
- Rich in vitamins K and C, promoting bone health and supporting immunity.
- Contains B vitamins, which play a crucial role in energy metabolism.
- Packed with antioxidants that combat oxidative stress and inflammation.
Cream (Malai)
- Provides fat-soluble vitamins A, D, E, and K, essential for various bodily functions.
- Contains calcium, supporting bone health and muscle function.
- Healthier alternative: use low-fat cream or substitute with cashew/almond paste for a creamy texture with extra nutrition.
Ingredients for Methi Matar Malai
- 2 cups fresh fenugreek leaves (methi), washed and finely chopped
- 1 cup green peas (matar), fresh or frozen
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 10–12 cashew nuts, soaked in warm water
- 1 teaspoon poppy seeds (optional), soaked in warm water
- 1 teaspoon cumin seeds
- ½ cup fresh cream (malai)
- 2 tablespoons ghee or oil
- Salt, to taste
Step-by-Step Cooking Instructions
Step 1: Preparation
Prepping Fenugreek Leaves: Wash 2 cups of fresh fenugreek leaves thoroughly under running water, then finely chop and set aside.
Soaking Cashew Nuts: Place 10–12 cashew nuts in a bowl, cover with warm water, and let soak for 15–20 minutes.
Preparing Poppy Seeds (Optional): If using, soak 1 teaspoon poppy seeds in warm water for 10 minutes.
Step 2: Cooking the Curry Base
Sautéing Onions: Heat 2 tablespoons ghee or oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
Adding Aromatics: Stir in minced garlic, grated ginger, and slit green chilies; sauté for 1–2 minutes until fragrant.
Making Cashew Paste: Drain soaked cashews and poppy seeds, then grind into a smooth paste with a little water.
Step 3: Cooking Methi Matar Malai
Add the chopped methi leaves and green peas; sauté for 3–4 minutes until the leaves wilt and peas are tender.
Pour in the cashew-poppy seed paste and cook for 2–3 minutes until it blends with the vegetables.
Reduce heat to low, stir in fresh cream, and simmer for 3–4 minutes until the curry slightly thickens. Season with salt.
Serving Methi Matar Malai
Serve hot with steamed rice, naan, or paratha. Garnish with fresh cilantro leaves and a drizzle of cream for extra richness. Enjoy this creamy and flavorful dish as a main course, showcasing the authentic flavors of North Indian cuisine.
Tips & Variations
- Vegan Option: Swap fresh cream for coconut cream or cashew cream.
- Spice Level: Adjust green chilies to make it milder or spicier.
- Nutritional Boost: Add diced potatoes or paneer for extra texture and protein.
FAQs
What can I substitute for fresh fenugreek leaves (methi)?
If fresh methi isn’t available, use dried kasuri methi or spinach; adjust quantities to taste.
How long can Methi Matar Malai be stored?
Store leftovers in an airtight container in the fridge for up to 2–3 days. Reheat gently before serving.
Conclusion
Methi Matar Malai is a culinary masterpiece that showcases the rich flavors and textures of North Indian cuisine. With its creamy gravy and aromatic spices, this dish is sure to delight your taste buds and impress your guests. Whether you’re cooking for a special occasion or a weeknight dinner, savor the authentic flavors of India in every bite.
Restaurant Style Methi Matar Malai
4
servings30
minutes40
minutesKeep the screen of your device on
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