Recipe of the week 🙂
The dish is very rich, flavorful, aromatic, creamy and delicious gravy. Methi and matar are a super-hit combination as their flavors complement each other well.
The dish has bit of sweet taste because of cream and onion, which combines well with slight bitterness of the methi. Many people like to sprinkle salt over methi and then squeeze out excess water from it. The bitterness of the methi is removed by this process.
Since fresh fenugreek leaves and fresh matar are generally available in wintery season in US, it’s a right season to prepare this curry and enjoy the flavor. I did not want to add cream to it. To get the creamy texture I have used Cashewnuts. It gave me the same creamy texture but with less calories.
Methi malai mutter is mostly found in the restaurants serving North Indian food. You will find this dish popular in the parties or marriages as it helps in balancing the platter with other spicy dishes.
Next time when you are hosting a party at home or just looking for some royal yet easy side dish for chapati, Methi Matar Malai would be one of the perfect choice. Do try and be prepared to get a pat on your back …Here you go..
Prep time : 20 minutes
Cooking time : 25 minutes
Total time : 45 minutes
Servings : 4
Category : Main course
Cuisine : North Indian
1 Cup tightly packed methi or fenugreek leaves
1/2 Cup matar (green peas) fresh or frozen
1 Large tomato, chopped
1 Medium onion, chopped
1 Inch ginger
10-12 Cashew Nuts
2 Green cardamom pods
1 Inch cinnamon stick
1 Bay leaf
1/2 Teaspoon red chili powder
1 Teaspoon coriander powder
1/2 Teaspoon cumin seeds
2 Tablespoons oil
Pinch of asafoetida
1 Teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
- Pluck the methi leaves and rinse them well in running water and chop them finely. Transfer it to a bowl add salt and water.
- Soak the leaves for at least 15 minutes. This helps to remove the bitterness of methi. Now squeeze the methi to drain the water completely.
- Meanwhile boil the matar (green peas) in a bowl with 1/4 cup water. Cover the bowl and cook for 4 minutes. If using fresh peas the cooking may take 6-7 minutes.
- Heat 1 tbsp. of oil in a pan, add in the ginger, onion, tomato and cashew nuts, sauté until mushy.
- Once done switch off the flame and transfer it to a plate and cool.
- Blend this mixture without adding any water to a smooth puree or paste.
- Slightly crush the whole spices given in the ingredients above.
Methi matar malai preparation:
- Now, to the same pan add in the remaining oil on medium heat and add in the asafoetida and cumin seeds. Sauté for few seconds.
- Add in the blended mixture, red chili powder, coriander powder and crushed whole spices. Mix altogether, cook on a low flame.
- Add in the methi leaves and semi cooked matar (green peas). Mix all together and cook the spices with the methi and matar for 2 minutes.
- Pour 1/2 cup water and simmer for at least for 2-3 minutes.
- Finally add crushed kasuri methi (dried fenugreek leaves) on top.
Serve methi matar malai with chapati or rice.
Rough nutrition info per serving