Methi Matar Malai – Methi Mutter Malai Recipe

Methi Matar Malai is a rich and creamy side dish with green peas and methi/fenugreek leaves. It is one among the most popular recipes in a restaurant’s menu card. It goes well with roti, naan and pulao varieties. U would definitely love the aromatic combo of methi leaves and sweet green peas. Do try my Peas Masala for a variation.

Now to the recipe…

[Preparation Time-10 mins : Cooking Time- 30 mins]

Methi Matar Malai Ingredients:

• Green Peas – 1 cup
• Onion – 2
• Green Chillies – 2
• Ginger Garlic paste – 1 tsp
• Chilli powder – 1/2 tsp
• Garam Masala – 1/2 tsp
• Milk – 1 cup
• Cashewnut – 5 to 7
• Kasuri Methi – 2 tbsp (or fresh methi 1/4 cup)
• Jeera/Cumin seeds – 1 tsp
• Oil – 2 tsbp
• Salt – as needed

Method:

• Heat a pan with water and add the green peas ( I used frozen) and cook until soft, but not mushy.

• Heat a pan with oil and temper with cumin seeds. Add chopped onions & slit green chillies and saute until they become transparent. Add ginger-garlic paste, chilly powder, salt & garam masala and saute until the raw smell goes away.

• Add the milk(reserve some soaking/grinding the cashews) and stir in low flame. Add the cooked peas and mix and cook for 3-4 mins.

• Soak and grind the cashews into a smooth paste. Add this to the gravy and mix. The gravy will start thickening. Add water or milk (if needed) to get the required consistency.

• Finally add kasuri methi and let it cook in low-medium flame for 2-3 mins. Switch off the flame.

Methi Mattar Malai is ready.

Serve hot with roti, naan or any pulao varieties.

Tips:

1. U can skip the red chilly powder and add more green chillies or green chilly paste for a white version of Methi Matar Malai.
2. If using fresh methi leaves add/saute it for a few seconds after the onions are transparent.
3. Though the recipe is Methi Matar “Malai”, I have not added any Malai (cream) as it was rich & creamy enough with milk & cashew paste… U can add a tbsp of fresh cream finally as per your taste.
4. After adding milk, cook the gravy in a low flame. Else it might curdle.

Sending this recipe to the events “Cooking with seeds” and “CWS Events”