Methi Matar Malai
This recipe for rich and creamy Methi Matar Malai will help you prepare the dish better than any restaurant! It's made with fresh fenugreek leaves, green peas, cashews, and Indian spices.
- 2 cups chopped methi leaves
- ½ cup frozen peas or fresh
- 4 teaspoon oil
- 1 red onion
- 2 green chilies
- 1 teaspoon cumin seeds
- ¼ cup cashews soaked
- 2 garlic cloves
- ¼ inch ginger
- 1 tablespoon tomato paste
- ½ teaspoon garam masala
- 2 green cardamom
- 2 clove spice
- ½ inch cinnamon stick
- 1 cup water
- 1½ teaspoon Salt
Place a pan over medium heat, add 2 teaspoon oil. When the oil heats up add cumin seeds. When cumin seeds start to sizzle add cloves, cardamom, and cinnamon sticks. Continue to saute for 30 sec.
Add the chopped onion, chopped green chilies, grated ginger, and chopped garlic one by one, and continue to saute until onions turn translucent. Switch off the heat and add the soaked cashews and mix well. Let it cool. After it cools down, blend it into a smooth paste. If required, add ¼ cup water.
Place the same pan over medium heat and add 2 teaspoon oil and start to saute the methi leaves. Saute for 1 minute. Then add the blended paste. Cook for 1 minute. Then add salt and tomato paste. Mix well.
Add frozen peas and 1 cup water. Let it cook for another 5 minutes. As it starts to thicken, add garam masala powder and let it boil. You will get a nice and creamy gravy. As the last step, garnish with cilantro. Enjoy Methi Matar Malai with chapati or roti.
Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.
- Use soaked cashews (15 minutes in warm water) or soaked almonds for a vegan version of ‘Malai’
- If you feel methi leaves are too bitter. Rinse them in saltwater 2 times and squeeze them.
- Sauteing the leaves will enhance the curry flavor.
- The use of cashew cream or a top layer of canned coconut milk is an alternative for cashews.
- If you are using almonds, soak them and peel the skin of the nuts before using them.
- If the methi malai matar turns too thick for your preference, add ¼ cup more water while cooking.
Calories: 134kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 985mg | Potassium: 166mg | Fiber: 3g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg