Methi Matar Malai Recipe (Creamy Fenugreek Green Peas Curry)

Methi Matar Malai is a popular Indian dish made in North India especially during the winter season with fresh methi (fennel).

This recipe combines methi, matar (green peas) and malai (cream) in a rich, sweet and intensely creamy curry.Methi Ke Green Fenugreek is only used to make Meri Ke Parante, Methi Puri, Methi Pulao. But the unique taste of methi matar malai curry is known only when you eat it So let's make methi matar malai curry

Ingredients for Methi Matar Malai recipe

Green fenugreek – 200 grams (1 cup fenugreek finally chopped)

Green peas - 2/3 cup

Cream - 2/3 cup

Ghee/Oil – 1 to 2 tbsp

Cumin (cumin seeds) / cumin powder - 2/ts spoon

Coriander (Corn) powder – 1 tsp

Tomato - 2

Sugar - 1/4 tsp

Ginger - ½ inch long piece

Green Chili – 2

Add salt - to taste (3/4 tsp)

Garam masala - less than 1/4 tsp

Fenugreek: I prefer to use fresh (leaves only, stems removed). But when in a hurry I used frozen methi leaves and it works perfectly

If using frozen leaves, I recommend using those with fewer stalks (dandiya). I have tried several brands of frozen methi and they all have stems with leaves Some brands have more stalls while some have less Personally, I prefer Vadilal brand

Green peas: I used frozen Fresh works too

If using fresh green peas you need to cook longer than the time mentioned below Boil or steam the peas in a pressure cooker

Whole spices: They are fried in oil and then onions are cooked While grinding the onion mixture to a paste, also grind the whole spices. It gives a nice aroma and taste to the dish

Cashews: It helps make a rich, thick and tangy methi pea malai gravy.

Cream: This is heavy whipping cream that is available at any grocery store in America. If you are in India, you can use Amul fresh cream Or you can use that malai

method

- Heat oil in a pan on medium heat Once the oil is hot, add the cumin seeds and wait until they splutter

2- Add green chillies, chopped ginger, garlic and green cardamom. Saute for a minute or two You don't need to finely chop the ginger and garlic as we are going to mix them all later

- Then add roughly chopped onions, cashew nuts and poppy seeds (khus khus). Sauté for 2-3 minutes until the onion is soft and translucent

4- Then remove the pan from the heat and let it cool down a bit Transfer the entire mixture to a blender

5- Blend to a smooth paste

6- Now add the remaining 1.5 tbsp of oil in the same pan When hot, add the prepared paste to the pan and cook for a few minutes until the raw smell is complete.

7- Then add milk and water and mix it well Make sure there are no lumps

8- Let the mixture boil a little and then add chopped methi and stir Also add salt

9- Now, add the frozen green peas (which are soaked in warm water for 10 minutes) and mix. Cook for 2 minutes

10- Then add the cream and mix

11- Cover the pan and let it simmer on medium-low flame for 4 to 5 minutes.

12- Finally remove the lid sprinkle some garam masala on top and turn off the heat.