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Methi Matar Malai
Binjal Pandya

Methi Matar Malai

Methi Matar Malai is a popular North Indian aromatic and flavorful, creamy curry. Methi Matar Malai is made with fresh Methi leaves (fenugreek leave), Matar (green peas) and Malai (fresh cream). Methi Matar Malai is a rich creamy and unique combination of Indian spices with green, best accomplishment to roti, naan or paratha and one of the most popular dish in Indian restaurants.
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Course: Curry, Sabji &amp
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2-3 Cups Fresh Fenugreek Leaves/Methi
  • 1 cup Boiled Green Peas/ Matar
  • 1/2 cup Fresh Cream/Malai
  • 1 tsp Garam Masala
  • 2 tbsp Ghee or Oil
  • 1 tsp Sugar optional
  • 1-2 tsp Kasuri Methi/ Dried Fenugreek Leaves optional
  • Salt
  • Chopped Coriander Leaves for Garnishing
For Paste
  • 1 Cup Chopped Onion
  • 1 tsp Cumin Seeds
  • 4-5 Garlic Cloves
  • 1 inch Ginger Chop into Small Pieces
  • 2 Chopped Green Chilies
  • 1 tsp Poppy Seeds/Khaskhas
  • ¼ Cup Cashew Nuts

Method
 

  1. Wash and clean the Methi, then chop it roughly and keep aside.
  2. Add all the ingredients to make a smooth paste in a blender.
  3. Heat the ghee or oil in a pan or kadai, add prepared paste and fry the paste 4-5 minutes till it raw smell out or starts giving a fragrant aroma, stir it continuously for avoid sticking.
  4. Add chopped fenugreek leaves, saut for 2-3 minutes, then add ½ cup water, mix well and stir it for 4-5 minutes.
  5. Add boiled green peas, fresh cream, garam masala, salt, sugar and mix well, stir it and cook it for 5-6 minutes on low flame.
  6. Garnish with coriander leaves and serve Methi Matar Malai with naan, paratha or roti.

Notes

  • Sugar and Kasuri Methi is optional in this recipe, adding this gives good flavor to the curry.
  • If you don't like bitter taste of Methi, then first you can saut Methi leaves separately in another pan with little salt, oil and then add into the gravy.
  • If youre using the homemade cream, then whip it till smooth, and then add in to the curry for smooth texture. I used readymade store bought cream so no need to whip.
  • If you are vegan you can use 1 cup almond milk instead of fresh cream.