At some places you will find Methi matar malai in white colour, but personally, I like this variation prepared with little turmeric powder. This recipe is known for its mildly sweet, spicy and mild bitterness taste in each serving.
Finally, I would like you to visit other Indian Curry Recipes like Sarson Ka Saag, Dal Makhani Recipe, Shahi Choley Recipe, Paneer Lababdaar Recipe, Dhaba Style Kadai Paneer Recipe, Punjabi Rajma Masala Recipe etc.
Instructions for how to make Methi Matar Malai:
- In a large pan/kadai heat 2 tsp oil and add 2 green cardamom, 1 bay leaf, 1/4 tsp turmeric powder and 1 tsp coriander cumin powder.
- Add in the prepared puree to it and sauté well until the oil is separated from sides..
- Now add 1/2 cup water and 1 cup peas to it. Cook for 3-4 mins.
- Add 1/4 tsp ginger powder/ sonth and 1/4 tsp garam masala to it.
- Add roasted methi to it and mix well.
- Add 1/2 cup fresh cream/ malai to it. Mix well to make sure the cream is well combined.
- Cover and cook for 2 mins.
- Methi Matar Malai is ready to serve. Enjoy it with Naan, chapati or parantha. Even it tastes great with Jeera Rice.
1. Firstly, heat 1 tsp oil and 1/2 tbsp butter in a pan.
2. Add 2 cups clean, washed and chopped Methi/ Fenugreek leaves to the pan. Then add 1/4 tsp salt to it.
3. Roast the Methi for 8-10 mins on low-medium flame or till it shrinks to half. Roasted Methi is ready, keep it aside.
4. Now, In a large pan/kadai heat 1/2 tbsp butter and splutter 1/2 tsp cumin then sauté finely chopped 2 garlic cloves, 1/2 inch ginger and 2 green chilies.
5. Add and sauté 1 sliced onion. Then add 2 tbsp chopped cashew nuts or 10 cashew nuts.
6. Add 1 chopped tomato and salt to taste.
7. Add 2-3 tbsp water to it. Cover & cook for 5 mins. or till the tomatoes become soft.
8. Cool this mixture completely and transfer to the grinder jar.
9. Blend to smooth paste without adding any water.
10. Now, in a large pan/kadai heat 2 tsp oil and add 2 green cardamom, 1 bay leaf, 1/4 tsp turmeric powder and 1 tsp coriander cumin powder.
11. Add in the prepared puree to it and sauté well.
12. Sauté until the oil is separated from sides.
13. Now add 1/2 cup water and 1 cup peas to it. Cook for 3-4 mins.
14. Add 1/4 tsp ginger powder/ sonth and 1/4 tsp garam masala to it.
15. Add roasted methi to it and mix well.
16. Add 1/2 cup fresh cream/ malai to it. Mix well to make sure the cream is well combined.
17. Cover and cook for 2 mins.
18. Methi Matar Malai is ready to serve. Enjoy it with Naan, Chapati or parantha. Even it tastes great with Jeera Rice.
Tips:
- Clean and wash the fenugreek leaves/ methi thoroughly as it may contain dirt and insects before finely chopping it.
- Always finely chop the Methi/fenugreek leaves for this curry.
- You can add Methi as it is, but roasted methi makes it more flavourful.
- Always add fresh cream/ malai on low flame to prevent from curdling.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, heat 1 tsp oil and 1/2 tbsp butter in a pan.
2. Add 2 cups clean, washed and chopped Methi/ Fenugreek leaves to the pan. Then add 1/4 tsp salt to it.
3. Roast the Methi for 8-10 mins on low-medium flame or till it shrinks to half. Roasted Methi is ready, keep it aside.
4. Now, In a large pan/kadai heat 1/2 tbsp butter and splutter 1/2 tsp cumin then sauté finely chopped 2 garlic cloves, 1/2 inch ginger and 2 green chilies.
5. Add and sauté 1 sliced onion. Then add 2 tbsp chopped cashew nuts or 10 cashew nuts.
6. Add 1 chopped tomato and salt to taste.
7. Add 2-3 tbsp water to it. Cover & cook for 5 mins. or till the tomatoes become soft.
8. Cool this mixture completely and transfer to the grinder jar.
9. Blend to smooth paste without adding any water.
10. Now, in a large pan/kadai heat 2 tsp oil and add 2 green cardamom, 1 bay leaf, 1/4 tsp turmeric powder and 1 tsp coriander cumin powder.
11. Add in the prepared puree to it and sauté well.
12. Sauté until the oil is separated from sides.
13. Now add 1/2 cup water and 1 cup peas to it. Cook for 3-4 mins.
14. Add 1/4 tsp ginger powder/ sonth and 1/4 tsp garam masala to it.
15. Add roasted methi to it and mix well.
16. Add 1/2 cup fresh cream/ malai to it. Mix well to make sure the cream is well combined.
17. Cover and cook for 2 mins.
18. Methi Matar Malai is ready to serve. Enjoy it with Naan, Chapati or parantha. Even it tastes great with Jeera Rice.
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