A simple Methi Matar Malai recipe that’s better than your favorite Indian restaurant! Here delicate fenugreek leaves (methi) and sweet green peas (matar) stewed in a luxurious, creamy white gravy. It’s fragrant, wealthy, and stuffed with flavor—perfect for a extraordinary occasion or a comforting family meal.
What is Methi Matar Malai?
Methi = Fenugreek leaves
Matar = Green peas
Malai = Cream
Methi Matar Malai is a popular North Indian curry including fresh fenugreek leaves (methi) and delicate green peas (matar) in a wealthy, rich, and gently sweet white gravy (malai). Not at all like the classic red onion tomato gravies regularly related to North Indian food, this dish stands out for its fragile, unpretentious flavors and luxurious texture.
Seasonal and Year-Round Favorite
Traditionally, methi matar malai is a winter delicacy since fenugreek leaves and green peas are regular crops in India during the colder months. In any case, much obliged to the accessibility of frozen fenugreek leaves and green peas, you can enjoy this dish any time of the year without compromising on flavor or surface.
Taste and Texture:
Smooth and Rich: The tasty white gravy is smooth and indulgent. Mild however Flavorful: Subtlespicesadjust the normal bitterness of methi and the sweetness of peas.
Slightly Sweet Connotation: The sweetness complements the slight bitterness of methi beautifully. Super Wealthy: With overwhelming cream and cashews, this dish is decadently wealthy, making it culminate for extraordinary occasions.
Ingredient Notes:
Methi (Fenugreek Leaves): Fresh Leaves: Best choice for flavor and surface. Use the leaves as it were, and remove the stalks.
Frozen Leaves: A helpful elective when fresh methi isn’t accessible. See for brands with fewer stalks (like Vadilal).
Tip: If utilizing frozen methi, defrost it first and crush out excess water sometime recently.
Green Peas (Matar): Frozen Green Peas These cook rapidly and are a time-saver.
Fresh Green Peas: Utilize if in season. Cook longer than frozen peas. Pre-boil or steam them until delicate sometime recently adding to the curry.
Red Onion: I lean toward utilizing red onion for making gravy. Ginger, Garlic, and Green Chili: These include profundity and warmth to the dish. Alter the amount of chili based on your spice tolerance.
Whole Spices: I utilized cloves, green cardamoms, peppercorns, and cinnamon. They are sautéed in oil and mixed into the gravy with onions for an unpretentious aroma and improved flavor.
Cashews: A key ingredient for the wealthy, rich surface of the gravy.
Cream (Malai): Heavy Whipping Cream: Promptly accessible gives a delicious richness to the curry. Another choice is Amul.
Fresh Cream: An extraordinary choice in India for comparable results.
Homemade Malai: Whisk the malai collected from boiled milk with a bit of milk to make it smooth some time recently adding.
Step By Step:
Reducing Methi Leaves’ Bitterness:
1) Wash methi leaves completely and put them in a colander.
2) Sprinkle a liberal squeeze of salt and toss to coat evenly.
3) Let them rest for 10 minutes to discharge their moisture.
4) Crush the leaves by hand to evacuate water and bitterness.
Then chop and set aside.
For Frozen Peas:
Microwave: Add peas, 2 tbsp water, and a pinch of salt to a microwave-safe bowl. Cover and cook on high for 4 minutes.
For Fresh Peas:
Boil or steam them in a pressure cooker until delicate, as new peas take longer to cook.
Making Onion Paste:
1) Warm 1 tablespoon oil in a pan on medium heat. Include whole spices (cloves, peppercorns, cinnamon, cardamoms) and sauté for 30-40 seconds until aromatic.
2) Add ginger, garlic, and green chilies. Saute for 1 minute until the crude scent disappears.
3) Include chopped onion and a squeeze of salt to speed up cooking. Cook until soft and translucent.
4) Include cashew nuts and sauté briefly.
5) Let the blend cool slightly.
6) At that point mix with a small water into a smooth paste.
Making Curry:
1) Warm the remaining 2 tablespoons of oil in the same pan on medium heat. Include cumin seeds and let them sizzle.
2) Add the prepared onion paste. Cook for 3-4 minutes, mixing sometimes, until it thickens. Time may change depending on how much water is included while grinding.
3) Include chopped methi leaves and sauté for 2 minutes.
4) Include a sprinkle of water if the paste sticks.
5) Mix in the cooked peas.
6) and blend well, cook for a minute.
7) Include water, remaining salt, and stir.
8) Stew for 5 minutes, blending occasionally.
9) Add garam masala and blend well.
10) At last, blend in overwhelming cream and bring the gravy to a tender boil. Turn off the warm.
Healthier Alternative: Replace cream with milk and skip the cashews for a lighter version suitable for everyday meals.
