Methi Matar malai

methi matar malai

Methi Matar Malai is a rich and creamy North Indian curry made with fresh fenugreek leaves (methi), green peas (matar), and fresh cream (malai). This mildly spiced dish has a luscious, velvety texture with a delicate balance of flavors—slightly bitter methi leaves are mellowed by the sweetness of green peas and the richness of cream.

Often cooked with aromatic spices, onions, and cashew-based gravy, Methi Matar Malai is a perfect blend of health and indulgence. It pairs beautifully with naan, roti, or jeera rice, making it a popular choice for special occasions and restaurant-style meals at home.

This delightful combination of fresh fenugreek (methi) and green peas creates a truly satisfying dish. Surprisingly, the methi leaves do not impart any bitterness, and the addition of fresh cream enhances the rich, creamy texture. It's a flavorful dish that everyone should try, making it an excellent side for children who usually avoid greens, especially fenugreek.

If you're making methi dal regularly, why not switch things up with this rich and creamy version? It's not just healthy but also incredibly delicious!

Lunch with ,methi matar malai

Ingredients:

2 cups chopped fresh fenugreek leaves./methi
1 cup of cooked green peas
3/4 to 1 cup fresh cream
2  tbsp oil
water as required for the gravy.
salt to taste

some chopped fresh coriander leaves.

To make a paste

1 big size onion chopped
1 tsp cumin seeds
some garlic cloves
1 inch piece of ginger or use ginger paste.
3 green chillis or use green chili paste.
10 cashew nuts

Method

Make a paste of all the ingredients given under the heading by adding very little water.

1. Take a pan and add the oil, and add the ground paste and sautee well. You need to keep stirring quickly to avoid burning of paste.

2. Add the chopped methi leaves and keep stirring,add little water if the mixture appears too pasty, add the cooked green peas and stir the mixture well.

3. Let this cook for around 4 minutes and then you will see the mixture thickening.Garnish with chopped coriander leaves.

4. Lastly add the fresh cream to give a thick and rich texture.

5. serve hot with phulkas or rotis.

methi matar malai

methi matar malai

methi leaves

methi matar malai