Restaurant Style Methi Matar Malai
Methi Matar Malai
Methi matar malai is a fragrant North Indian dish prepared with fresh fenugreek leaves and green peas cooked in a thick and creamy gravy rich with Indian spices. A very popular dish it is served in most restaurants.
Though a lot of spices have been used this dish is not spicy. The smooth texture and taste of this dish will be relished by you for a long time.
Fresh fenugreek leaves and green peas make this dish quite healthy. Read my article health benefits of green peas to learn you can benefit by consuming them often.
Have it as a main dish or serve as a side dish to a meal with Indian flatbread or any type of bread you like. Try it and leave your feedback in the comments.
Cook Time
Ingredients
- 2 tbsp desi ghee/clarified butter
- 1 bunch/200 grams fresh methi/fenugreek leaves, washed, chopped, boiled and water squeezed out
- 1 cup frozen green peas
- 1 cup malai/fresh cream, blended by hand till smooth
- 2 onions, each chopped into 4 pieces
- 15 kaju/cashews
- 4-5 hari elaichi/green cardamom
- 4-5 lavang/cloves
- 4-5 sabut kali mirch/peppercorns
- 1/4 inch dalchini/cinnamon stick
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp kasuri methi/dry fenugreek leaves
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1 tsp salt
- 1/2 tsp jeera/cumin seeds
- 1/2 cup milk
Use 2 tbsp if using a ready made combination of ginger-garlic paste
Instructions
- Add water to a kadahi/wok heat on high. When bubbles start forming add the onions & cashews. Boil till they become soft, about 5-6 minutes
- Remove from heat, strain out the water and let them cool down
- Put them in blender. Add the cardamom, cloves, cinnamon and peppercorns. add a little water if needed and grind to a fine paste. Keep aside
- Keep wok on high heat. Add the desi ghee and when it melts strain out the ground paste into it
- Add the ginger and garlic pastes and reduce heat to medium. stir roast the masala mixture till it turns a light brown color, about 3-4 minutes
- Add the boiled methi and saute for about 5 minutes till it is roasted nicely
- Add the green peas and kasuri methi. Stir roast till the peas turn soft
- Add the salt, cumin seeds, garam masala, red chilli powder and turmeric powder, Roast the spices for 1 minute
- Reduce heat to low and add the fresh cream. Mix well and add the milk. Stir till milk mixes nicely and let it come to a boil. Keep heat around low
- When the milk comes to a boil check salt and add if less. Let the mixture thicken a bit then remove to a serving bowl
- Methi matar malai is ready. Have it roti or paratha
- Check out my video to see the dish being prepared
Methi Matar Malai Recipe | Restaurant Style Methi Matar Malai
© 2018 Rajan Singh Jolly