Yummy Methi Matar Malai Recipe

Methi Malai Matar – A Delightful Vegetarian Delicacy

Methi Malai Matar, or Fenugreek Leaves in a Creamy Green Pea Curry, is a beloved vegetarian dish that hails from the diverse and flavorful Indian cuisine. This delectable preparation is a harmonious blend of aromatic spices, succulent green peas, and the distinctive flavor of fresh fenugreek leaves, all enveloped in a rich and creamy gravy. It’s a dish that tantalizes the senses and leaves you craving for more.

Methi Matar Malai Ingredients:

• 1 cup fresh methi (fenugreek) leaves, washed and chopped (or ¼ cup dried kasuri methi)
• 1 cup green peas
• 1 large onion, chopped
• ¼ cup cashew nuts
• 1 teaspoon cumin seeds
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 teaspoon chopped green chilies
• 2 tablespoons ghee or oil
• 1 cup fresh cream
• Salt to taste
• 1 teaspoon sugar
• 1 teaspoon garam masala
• Chopped coriander leaves for garnish

Methi Matar Malai making process Instructions:

• Wash and chop the fresh methi leaves, or if using dried kasuri methi, measure out ¼ cup.
• Bring a pot of water to a boil, and cook the green peas for about 10 minutes, or until they become tender. Drain and set aside.
• In a pan, heat oil or ghee and saute the chopped onions until they turn soft and translucent. Then, add the cashew nuts, cumin seeds, grated ginger, garlic, and green chilies. Saute until the cashew nuts turn golden brown and the spices release their aroma.
• Remove the pan from heat and let the mixture cool down for about 15 minutes. Once cooled, transfer the mixture to a blender or grinder and blend it into a smooth paste, adding a splash of water if needed.
• Heat 2 tablespoons of ghee or oil in a separate pan or kadhai. Add the onion-cashew paste and saute on low-medium heat for about 15 minutes, stirring occasionally, until the oil separates from the paste.
• Pour in the fresh cream and mix well. Season with salt, sugar, and garam masala. Simmer for 5 minutes, allowing the flavors to meld together.
• Add the boiled green peas and the chopped methi leaves to the gravy. Cook for another 10 minutes, or until the methi leaves have wilted and the gravy has thickened to your desired consistency.
• Garnish the Methi Malai Matar with chopped coriander leaves, and serve hot, accompanied by naan, roti, or steamed rice.

This dish is a true celebration of flavors, where the tanginess of the methi leaves perfectly complements the creaminess of the gravy, and the buttery notes of the cashews add a rich depth. The green peas not only contribute their vibrant color but also lend a delightful sweetness and texture to the dish.

Methi Malai Matar is a versatile dish that can be enjoyed as a main course or as a side accompaniment. Its unique flavor profile and velvety texture make it a popular choice among vegetarians and non-vegetarians alike.

Whether you’re hosting a family gathering, a dinner party, or simply indulging in a comforting meal, Methi Malai Matar is sure to leave a lasting impression on your taste buds. So, gather your ingredients, embrace the aromatic spices, and embark on a culinary journey that will transport you to the heart of Indian cuisine.

Here are 5 FAQs based on the Methi Malai Matar recipe:

Q1. Can I use frozen green peas instead of fresh ones?

A. Yes, you can use frozen green peas instead of fresh ones. Simply thaw them before adding them to the gravy in step 7.

Q2. What can I substitute for fresh cream if I want to make a vegan version?

A. To make a vegan version, you can substitute the fresh cream with a plant-based alternative like coconut cream, cashew cream, or almond milk blended with soaked cashews.

Q3. Is it necessary to saute the onion-cashew paste for 15 minutes?

A. Yes, sauteing the onion-cashew paste for 15 minutes is crucial as it helps in developing the flavor and allowing the oil to separate from the paste, which is an essential step in this recipe.

Q4. Can I use dried methi (kasuri methi) instead of fresh methi leaves?

A. Yes, you can use dried kasuri methi instead of fresh methi leaves. The recipe suggests using ¼ cup of dried kasuri methi as a substitute for 1 cup of fresh methi leaves.

Q5. How can I adjust the spice level of this dish?

A. To adjust the spice level, you can increase or decrease the amount of green chilies used in the recipe. If you prefer a milder dish, you can also skip adding green chilies altogether.