A Methi Matar Malai recipe in a restaurant-style. It is cream based curry recipe from North India. Mild and sweet in flavours, Methi Matar malai has the richness of the cream, light spiciness of green chilli and bitterness of fenugreek leaves. Green peas are a great addition to give a crunch to it. You can even add paneer to it or make another version using only paneer and peas with the same curry recipe.
Usually, to form a creamy gravy, full cream is used, I have used milk instead. It just removes the need to add water, otherwise, no difference in taste. The recipe is simple, less time-consuming and not to forget, so appetizing. Go for it.
Prep time: 10 Min
Cook time: 20 Min
2/3 cup sliced onions
1/2 tbsp chopped ginger
1/2 tbsp chopped garlic
2 green chili
1 cup fresh peas/matar
2 ad 1/2 cup chopped fenugreek leaves/methi
1/4 cup cashew nuts
1 tbsp water melon seeds
1 and 1/2 cup milk or 1/2 cup cream
1 tbsp garam masala
1 tsp cumin seeds
1/4 tsp asafetida
2 tbsp oil
2 tbsp clarified butter/ghee
Salt to taste
Dash of sugar
Water as per requirement.
How to make Methi Matar Malai sabji?
Add sliced onions in heated oil and sauté them till they turn transparent.
Into it, add ginger, garlic, green chilis, cashew nuts, watermelon seeds and a dash of salt. Give a stir and cook the ingredients till onions shrink and cashew nuts turn slightly brown.
Transfer the cooked mixture into the mixing bowl and grind it to get a fine paste.
Further, take clarified butter/ghee in the same pan. On heating up, add cumin seeds, asafetida and allow it to splutter.
To it transfer the above paste and keep stirring continuously till oil separates.
Next, add Methi leaves, mix well and cook till the leaves shrink a bit.
To the above mixture, add milk and whisk well to get a uniform mixture.
Note: You can replace milk with cream.
Bring the milk mixture to boil and add boiled green peas to it.
Note: Boil peas in salted water for 3 minutes at a high flame.
Lastly, sprinkle garam masala and adjust salt, water as per requirement.
Note: You can add a dash of sugar at this step if you like sabji on the sweeter side.
Mix well and simmer it for 3-5 minutes or until the proper consistency is attained.
Garnish with coriander and serve creamy, sweet Methi Malai Matar with tandoor roti or rice.