Methi Matar Malai | How to make Methi Matar Malai

Methi Matar Malai | How to make Methi Matar Malai

Author: Rumki Paul
Course: Side Dish
Cuisine: Indian
Preparation Time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 3-4 Persons

Methi Matar Malai is one of the most delectable and healthy vegetarian Methi recipes. It is hugely popular in India. In this preparation, Methi saag (Fenugreek Leaves) and Matar (Peas) are cooked in roasted Onion and Ginger-Garlic paste with some spices and Milk. It is mostly served with rice items and Indian flat breads.

Methi Matar Malai recipe is a very easy to make with very regularly used ingredients. I had this yummy dish for the first time in a reputed restaurant of Pune, Maharashtra. I just loved the preparation and couldn’t stop myself to devour it.

After coming to London, when I have saw Methi saag (Fenugreek Leaves) for the first time, I grabbed it immediately without any plan. After returning home, when I have found frozen Peas in my fridge then on the very first thought I decided to cook Methi Matar Malai recipe at home.

I was quite excited and thrilled to prepare the Methi Matar Malai recipe for the first time. I got completely amazed with the outcome of the dish. Now, Methi Matar Malai has become one of the most demanded dishes from our family during vegetarian days.

Both my father and father-in-law are diabetic and for that reason Methi leaves are frequently brought to both the houses. But unfortunately, both the families were not aware of this dish until I cooked Methi Matar Malai for them. After having this dish, they just loved the preparation and hugely complemented my cooking.

Methi recipes

Methi recipes are very famous in India not only for its taste and flavour but also for its health benefits. Hundreds of supreme recipes are cooked with these healthy-aromatic green leaves. Many popular and palatable side dishes, fritters, flat breads and pakodas are prepared with it and Methi Matar Malai is one of them.

Methi Matar Malai Recipe with step by step photos and description can be found in the instruction section. But before jumping into the recipe, let me share few interesting facts about the Methi Matar Malai Recipe and Methi leaves.

Popularity of the Indian curry recipe

Health benefits of Methi Leaves

How to cut and clean Methi Leaves?

How to make Methi Matar Malai?

Methi Matar Malai recipe is prepared in the masala paste of Onions, Ginger, Garlic, Cumin seeds, Cloves, Cardamoms and Cinnamon sticks. The Methi leaves play an important role for the flavouring of the dish. So, I have not used any ground spice (not even turmeric powder) for flavouring of this dish. I have added some chopped Cilantro herbs. It enhances the flavour of Methi Matar Malai.

I have directly added freshly chopped Methi leaves for the recipe. I have neither blanched them nor rubbed salt to reduce the bitterness of the leaves. Methi leaves are full of nutrients and I tried to uphold health with taste.

First, I have tempered the whole spices and added Garlic cloves, diced Ginger, Onions and green Chillies one by one. I have fried them for some time and allowed them to cool down. Then I have made a smooth paste with them.

It is very important to fry the ingredients before making the paste to get the exact Restaurant style Methi Matar Malai flavour.

I have used frozen Peas for the recipe. But you can use fresh Peas too. It is always better to boil the fresh Peas before adding to the Indian curry recipe. Frozen Peas get cooked faster than fresh Peas. So, they don’t need to be boiled before use.

I have added sugar to the dish. It gives a slight sweet taste which goes superb with the dish. If you are trying to avoid sugar, then skip it.

Methi Matar Malai without cream – How to make it?

I have not added cream to cut the calories but at the same time I wanted to make it tasty too. For that reason, I have used full cream Milk instead of cream and you will be surprised to know that it tastes incredibly delicious without compromising the health factor. You must try it once to believe me.

Ingredients:

• 1 cup Methi leaves, finely chopped
• 1 cup fresh or frozen Peas (Matar)
• 2 Onions, roughly diced
• 1-inch Ginger, roughly diced
• 3-4 Garlic cloves
• 2 green Chillies
• 2 tablespoons Cilantro, finely chopped
• 1/4 teaspoon Cumin seeds (Jeera)
• 3 Cloves (Lavang)
• 1 Cinnamon stick (Dalchini)
• 2 Cardamoms (Elaichi)
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Chilli powder
• 1 teaspoon Sugar (Optional)
• Salt to taste
• Oil for cooking
• 1 cup full cream Milk
• 1 cup Water for gravy

1. Add Oil into the pan and wait until the Oil is hot.
2. Once the Oil is hot, add Cumin seeds, Cinnamon stick, Cardamom and Cloves let them crackle.
   

3. Add Ginger and Garlic cloves and fry them for a minute.
   

4. Add Onions, green Chillies and cook them till translucent.
   

5. Cook them in medium high flame. Stir frequently.
6. Let the masala cool off.
   

7. Put the masala in the jar of a grinder or blender.
   

8. Grind the masala for 1 minute.
9. Add 1 tablespoon of water if required.
10. Make a smooth paste and keep it aside.
11. Add 1 tablespoon Oil into the same pan and wait until the Oil is hot.
12. Once the Oil is hot, pour the paste (step 10) back into the pan and cook it till it starts releasing Oil.
    

13. Add frozen Peas and give a nice mix.
    
    

14. Put on the lid of the pan and cook it in low flame for 5 minutes. Stir occasionally.
15. Add the chopped Methi leaves and give a nice mix.
    
    

16. Add Salt and mix nicely.
    

17. Close the lid and cook them in low flame until Methi leaves and Peas are done.
    

18. Add Milk and give a nice stir.
    
    

19. Add Water, Sugar and mix them properly.
    

20. Put on the lid and cook them in flame in high until the gravy simmers.
21. Add chopped Cilantros and give a stir.
    

22. Cook them in flame for a minute and switch off the flame.