Methi Matar Malai is a rich and creamy North Indian curry made with fresh fenugreek leaves (methi), green peas (matar), and cream (malai). This mildly spiced methi matar malai dish is a favorite in Indian households and restaurants, offering a perfect balance of slight bitterness from methi, sweetness from peas, and richness from malai. It pairs wonderfully with roti, naan, or rice and is ideal for special occasions or simple family meals.
Let’s make this delicious and aromatic methi matar malai recipe step by step!
Table of Contents
Watch Video for Methi Matar Malai Recipe
Ingredients
For the Curry:
- 250 grams of fresh fenugreek leaves (methi), chopped
- 1 cup green peas (matar), fresh or frozen
- 1 bowl fresh cream (malai)
- 2-3 onions, chopped
- 2-3 teaspoon Sesame seeds
- 2 green chili, slit
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon dry fenugreek leaves
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 black cardamom seeds
- ½ teaspoon salt (adjust to taste)
- 2 teaspoon oil or ghee
- 20 grams butter
- ½ cup milk (optional, for extra creaminess)
- 2 tablespoons water (for grinding)
Step-by-Step Recipe for Methi Matar Malai
Step 1: Preparing the Fenugreek Leaves
- Rinse the methi leaves thoroughly in water.
- Chop them finely and sprinkle a little salt. Let them sit for 10 minutes.
- Squeeze out the excess water to reduce bitterness.
Step 2: Cooking the Base Masala
- Heat oil or ghee in a pan and add cumin seeds. Let them splutter.
- Add green chilis, chopped onions, sesame seeds and sauté until they turn golden brown.
- Allow it to cool down to a room temperature and grind it to fine paste.
Step 3: Cooking the Fenugreek Leaves
- Heat oil in a separate wok or pan.
- Add the Fenugreek Leaves and cook for 5 minutes.
- Cook it without a lid to maintain the rich green color.
Step 4: Making the Creamy Sauce
- Heat oil and butter in a pan. Add black cardamom seeds.
- Add the grinded paste to the pan. and cook for 5 minutes.
- Add cumin powder, coriander powder and cook for 5 minutes.
- Add water to get the desired consistency.
- Add the peas, cover and cook for another 10 minutes.
Step 5: Final Touches
- Pour in the cream and mix well for a rich texture.
- Add garam masala and dry fenugreek leaves
- Now add the cooked methi(fenugreek) leaves, stirring well.
- Add salt to taste.
- Pour in some milk if needed for a thinner consistency(optional).
- Simmer for 5 minutes until the flavors blend beautifully.
- Turn off the heat and let it rest for a few minutes before serving.
Tips for Perfection
- Always soak methi in salt water to reduce bitterness.
- Use fresh cream for the best taste; you can also use homemade malai.
- Adjust spice levels according to your taste preference.
- Don’t overcook the peas; they should remain slightly crunchy.
Serving Suggestions
- Serve hot with naan, roti, or paratha for a fulfilling meal.
- Pair it with jeera rice or pulao for a delicious combination.
- Garnish with fresh coriander leaves and a drizzle of cream before serving.
Common Mistakes to Avoid
- Skipping the salt treatment for methi – it can make the methi matar malai dish too bitter.
- Overcooking the cream – it can curdle and change the texture.
- Adding too much spice – this methi matar malai dish is meant to be mildly flavored.
History and Origin
Methi Matar Malai is a modern North Indian dish, believed to have been influenced by Mughlai cuisine, which is known for its rich, creamy gravies. It gained popularity as a vegetarian alternative to Mughlai non-vegetarian dishes, incorporating Indian spices and dairy-based richness.
Health Benefits
- Fenugreek (Methi): Rich in iron and fiber, supports digestion and blood sugar control.
- Green Peas (Matar): High in protein, vitamins, and antioxidants.
- Cream (Malai): Provides healthy fats but should be consumed in moderation.
Variations
- Low-Fat Version: Use low-fat milk instead of cream for a lighter dish.
- Vegan Option: Replace cream with coconut milk for a dairy-free alternative.
- Nut-Free Version: Skip the cashew paste and add a little more cream for thickness.
Regional Cuisines
While Methi Matar Malai is a North Indian dish, similar variations exist in different parts of India.
- In Gujarati cuisine, it is often sweeter with added sugar.
- In Punjabi cuisine, it is richer with butter or ghee.
- Some South Indian versions add coconut milk instead of dairy cream.
Frequently Asked Questions (FAQs)
1. Can I use dried methi instead of fresh leaves?
Yes! Use 1 tablespoon of kasuri methi instead of fresh leaves, but the taste will be slightly different.
2. What can I use instead of cream?
You can use milk, yogurt, or cashew paste for a lighter version of methi matar malai dish.
3. Is this dish spicy?
No, Methi Matar Malai is a mildly spiced dish with a creamy and slightly sweet taste.
4. Can I make this dish ahead of time?
Yes, but fresh methi tends to release water. Store it in the fridge and reheat gently before serving.
5. How do I balance the bitterness of methi?
Soaking and squeezing methi leaves helps. You can also add a pinch of sugar or honey to balance the flavors.
To know more about Methi click here.
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