METHI MATAR MALAI RECIPE |
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Methi Matar Malai is a popular North Indian dish made with fenugreek leaves (methi leaves), green peas (matar) and cream (malai). This North Indian curry is smooth, creamy, rich and delicious in taste and pairs perfectly with naan, chapathi or rice! Also, this is vegetarian and gluten-free!
This methi matar malai is a very delicious and easy to make recipe in 30 minutes, but definitely not an everyday curry since its very rich due to the cream and cashews. But it's perfect for special occasions, festivals, potlucks and celebrations.
This curry is slightly sweet from the peas and heavy cream and tastes slightly bitter from the fenugreek leaves which makes the perfect balance and gives a unique flavor and the taste. Since its a white curry with green peas and leaves in it which looks so pretty.
Fenugreek leaves are rich in iron, which helps in reducing cholesterol, lowers the risk of heart diseases, helps in lowering weight and improves digestion. So try to include methi leaves in your everyday diet and eat it as often as possible.
Follow my step by step photo recipe to prepare Methi Matar Malai. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
try my other recipes
no onion no garlic white veg kurma
RECIPE FOR METHI MATAR MALAI
Coarse : Lunch
Cuisine : North Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 20 min
Total Time : 30 min
INGREDIENTS
- 1 tsp oil
- 2 green cardamom
- 1 tsp cumin seeds
- 1/2 tsp black pepper corn
- 1 inch cinnamon stick
- 3 cloves
- 1 large onion - chopped
- 3 garlic
- 1 inch ginger
- 1 green chillies
- 15 cashews
- 1 tsp poppy seeds
- 1 tbsp ghee
- 1 tbsp oil
- 1.5 cup fenugreek leaves (methi leaves)
- 1 cup green peas - fresh / frozen
- 1 cup water - divided
- 1/3 cup heavy cream
- salt to taste
- 1 tsp garam masala powder
- 2 tbsp coriander leaves - chopped
PROCEDURE
- heat a tsp of oil in a pan
- add whole spices (cloves, cinnamon stick, green cardamom, black pepper corn, cumin seeds)
- saute for few seconds
- add chopped onion, garlic, ginger and green chilli
- saute for 2 minutes or until the onions are transparent
- add cashews and poppy seeds, saute for another 1 minute and then switch off the flame
- cool down to room temperature and then transfer the mixture into the mixer grinder and grind to a smooth paste and set aside
- in the same pan, heat ghee and oil
- add ground paste and saute for 3 minutes
- add chopped methi leaves and saute for 2 minutes
- add green peas, 1/2 cup water and mix well
- cover and cook for 5 minutes in low medium flame
- once peas cooked well, add heavy cream, salt and garam masala powder
- mix well, cover and cook for another 3 minutes in low flame
- garnish with chopped coriander leaves
- serve hot with chapathi, naan, roti and rice
- Enjoy!
- methi matar malai is a creamy gravy, if you are health conscious, cut down the heavy cream and make it healthier
- here i used frozen green peas, if you are using fresh green peas, boil in hot water until cooked and then add in to the gravy
- adjust the consistency of the gravy as per your taste by adding water
Methi Matar Malai With Step By Step
Photo Recipe
heat a tsp of oil in a pan, add whole spices and saute for few seconds
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