A creamy Indian curry made with methi (fenugreek leaves), matar (peas), and malai (cream) has a combination of mildly sweet, spicy, and slightly bitter tastes. Methi matar malai is one of the most widely made dishes in North India.
This recipe is unique and it’s respected because of the health benefits of its ingredients. It is known for its delicious and creamy flavor. It is usually served with roti or chapatti, but you can enjoy it with naan or boiled jeera rice.
Most of the Indian curry recipes use lots of spices and herbs, but we are using only a few spices in this recipe. The spiciness in this recipe is just because of green chilies. The cashew/kaju adds a wonderful taste to the creamy gravy.
If you do not like the bitterness of methi in the curry, you should clean methi leaves thoroughly, finely chop and blanch them before adding in the curry. Keep the temperature low while adding the cream to prevent curdling.
For a perfect and creamy, follow the instructions carefully and do not experiment with the quantity of ingredients.
Ingredients
- 2 cup finely chopped methi (fenugreek)
- 1 cup matar (peas)
- 3 tsp oil
- 1 tsp cumin / jeera
- 1 cup water
- ½ cup cream
- ½ tsp sugar
- ¾ tsp salt
- ¼ tsp garam masala
For Masala Paste
- 2 tsp oil
- 1 onion (slice)
- 2 green chilies (slit)
- ¼ cup cashew / kaju (soaked)
- 1 tsp ginger garlic paste
How to make methi matar malai
Heat 2 tsp oil for masala paste in a pan and sauté onion for a minute. Then, add green chilies and ginger garlic paste. Sauté well.
Remove the pan from heat after 2 minutes. Let the onion mixture cool then transfer to a blender. Add soaked kaju/cashew and blend until a smooth paste is obtained. Do not add water.
Heat 3 tsp oil in a large kadai (or deep pot) and add cumin. Add masala paste and sauté until the oil is separated from the mixture.
Add methi and sauté for 2 minutes. Blanch methi to avoid the bitterness or use it straight away if you like the bitterness of methi.
Now, add water, cream and mix well to combine. Add matar, sugar, and salt. Cover and cook for 10 to 12 minutes until the peas are cooked.
Finally, add garam masala to the creamy curry and mix well. That’s it.
Enjoy methi matar malai with a roti or paratha.
Methi Matar Malai Recipe
Ingredients
- 2 cup finely chopped methi (fenugreek)
- 1 cup matar (peas)
- 3 tsp oil
- 1 tsp cumin / jeera
- 1 cup water
- ½ cup cream
- ½ tsp sugar
- ¾ tsp salt
- ¼ tsp garam masala
For Masala Paste
- 2 tsp oil
- 1 onion (slice)
- 2 green chilies (slit)
- ¼ cup cashew / kaju (soaked)
- 1 tsp ginger garlic paste
Instructions
- Heat 2 tsp oil for masala paste in a pan and sauté onion for a minute. Then, add green chilies and ginger garlic paste. Sauté well.
- Remove the pan from heat after 2 minutes. Let the onion mixture cool then transfer to a blender. Add soaked kaju/cashew and blend until a smooth paste is obtained. Do not add water.
- Heat 3 tsp oil in a large kadai (or deep pot) and add cumin.Add masala paste and sauté until the oil is separated from the mixture.
- Add methi and sauté for 2 minutes. Blanch methi to avoid the bitterness or use it straight away if you like the bitterness of methi.
- Now, add water, cream and mix well to combine. Add matar, sugar, and salt. Cover and cook for 10 to 12 minutes until the peas are cooked.
- Finally, add garam masala to the creamy curry and mix well. That’s it.
- Enjoy methi matar malai with a roti or paratha.
