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Methi Matar Malai: A Creamy and Flavorful North Indian Delight

Methi Matar Malai: A Creamy and Flavorful North Indian Delight

Indian cuisine is renowned globally for its diversity and flavors. Especially in North India, certain special vegetables and recipes are prepared during the winter season, which not only provide warmth to the body but are also rich in taste. One such highly popular and delicious recipe is — Methi Matar Malai. This dish, with the bitterness of fenugreek, the sweetness of peas, and the creamy gravy of malai (clotted cream), creates a flavor that's hard to forget once tasted. This vegetable dish is particularly served with roti, paratha, naan, or pulao and becomes the pride of special feasts.

Ingredients (for 2 servings)

  • 1 cup fresh fenugreek leaves (finely chopped)
  • 1/2 cup green peas (boiled)
  • 1/4 cup fresh homemade malai (clotted cream)
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 1/4 cup finely chopped onion
  • 1 medium tomato paste

For the paste:

  • 1/4 cup onion (chopped)
  • 3 cloves garlic
  • 1/4 inch ginger
  • 2 green chilies
  • 1 tablespoon cashews

Dry spices:

  • 1/4 teaspoon turmeric
  • 1 tablespoon red chili powder
  • 3/4 teaspoon coriander-cumin powder
  • 3/4 tablespoon garam masala
  • 1/2 teaspoon kasuri methi (crushed)
  • Salt to taste

Preparation Method: Step-by-Step Guide

1. Preparing the fenugreek

First, remove the stems from the fenugreek and finely chop the leaves. Now, wash them thoroughly. Mix 1/2 tablespoon of salt with the chopped fenugreek and let it sit for 10 minutes. After this, squeeze out all the water by hand. This process reduces the bitterness of the fenugreek to a great extent.

2. Boil the peas

Add the green peas to boiling water and cook until they are soft. After that, drain the water and set it aside.

3. Prepare the base

In a mixer, add chopped onion, garlic, ginger, green chilies, and cashews. Add 2 tablespoons of water and make a fine paste. This paste is the secret to making this dish creamy.

4. Sauté the fenugreek

Heat 1 tablespoon of oil in a pan. Add the squeezed fenugreek and sauté for 2-3 minutes on medium heat. When the color changes and it starts to smell fragrant, remove it and set it aside.

5. Making the gravy

Now, add the remaining oil to the same pan. Add cumin seeds, and when they start to splutter, add the chopped onion. When the onion turns light golden, add the prepared paste. Sauté for 1 minute and then add the tomato paste. Now, add turmeric, red chili powder, coriander-cumin powder, garam masala, kasuri methi, and salt to taste. If needed, add 2-3 tablespoons of water and sauté the spices well.

6. Add life to the vegetable

Now, add the boiled peas and sautéed fenugreek to it. Cook for 2 minutes, stirring continuously. Turn off the gas and add the malai. Mix well. Now, turn the gas back on on low heat and cook covered for 2-3 minutes.

Serving suggestion

Now your delicious and creamy Methi Matar Malai is ready. Serve it hot with paratha, naan, tandoori roti, or plain rice. Garnish with a little malai or finely chopped coriander, which makes it even more attractive.

Useful tips

  • If you don't have malai, you can also use fresh cream or milk.
  • Instead of cashews, poppy seeds or melon seeds can also be used in the paste, which makes the gravy richer.
  • You can also make it with less chili for children.
  • If you want, you can add a little milk to increase the quantity of gravy.

Methi Matar Malai is an excellent North Indian recipe, rich in taste and nutrition. This dish becomes even more special in winters with the availability of fresh peas and fenugreek. The softness of malai and the balance of spices make it special. It not only fills the stomach but also provides energy to the body. If you want to make something new, delicious, and healthy, then definitely try Methi Matar Malai and make your family happy.

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