Methi Matar Malai is a rich dish made from freshly chopped fenugreek leaves (methi leaves) , green peas, cream and Indian spices. estaurant style methi matar malai which has mild sweet taste with best aromatic aroma and flavor of true Indian spices!!! Methi Matar Malai can be done in 2 ways. One version is with onion+cashew+cream and spices and the other version with tomato along with onion, cashews, cream and spices. I love the tomato version and make it often. This yummy dish goes well with Roti / Naan or simple Jeera Pulao.
Benefits of Methi Leaves
Plants like fenugreek are not only nutritious but can provide us with numerous health benefits. Fenugreek is a leafy green legume native to Eurasia and Africa that is widely used for its nutritional and aromatic value. For centuries, it has been used in traditional medicinal remedies in Africa and Asia to ease labor, alleviate digestive problems, and treat skin conditions such as boils, eczema, and inflammation. Known as methi in Hindi, fenugreek is a common condiment and ingredient in spice powders in Indian cuisine. It is used fresh in salads, as well as cooked or dried in other dishes. This has also made it a common feature in traditional Ayurvedic medicine, which is still practiced today.
These leaves are acclaimed worldwide for the cure of arthritis. If fenugreek leaves are consumed twice daily, it flushes out all the waste from the body and also cleanses the intestines. Leaves, as well as seeds, are a rich source of dietary fiber and also protein content is high in them.Major ingredients that present in fenugreek leaves are potassium, iron, phosphorous, and calcium among others. Vitamin K is also available in fenugreek leaves. About 100grams of fenugreek leaves provides us about 50 calories of energy. Such a healthy greens should be part of our diet very often.
Methi Matar Malai (Fenugreek Green Peas Curry)
Ingredients
Ingredients for Onion Paste
- 2 Onion Finely chopped
- 1 Green Chili
- 1" Piece Ginger
- 1 Tablespoon Cashew
Main Ingredients
- 1 Bunch Methi Leaves
- 1 Cup Green Peas
- Tomato Pureed
- 1 Green Chili
- 1 teaspoon Red Chili Powder
- 1 Tablespoon Coriander Powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Garam Masala
- 1 teaspoon Sugar
- Salt To Taste
- 1 Tablespoon Curd
- Coriander Leaves For Garnishing
- 1 Tablespoon Fresh Cream
For Tempering
- 2 Tablespoon Ghee (We can use Oil also)
- 1 teaspoon Cumin Seeds
- 1" Piece Cinnamon
- 3 Pieces Cloves
- 2 Pieces Cardamom
Instructions
- Pluck the leaves of methi and wash the greens thoroughly and roughly chop and keep it aside
- Boil the Green Peas till soft and keep it aside
- Take Chopped onions, ginger, green chilli and cashews in a sauce pan along with water and boil till onions are cooked completely. Drain the water and allow it to cool off completely
- Take the Cooked Onions, ginger, chilli and cashews to mixer jar and grind it to a smooth paste
- Heat a cup of water and add the chopped fenugreek leaves (methi) along with turmeric powder and allow it to boil and cook for 3-4 mins. Drain the water and take it aside. If you like the bitterness of fenugreek then you can use the water without draining it
- Heat ghee in a pan. Add cumin seeds and allow to sputter. Add cinnamon, cloves and cardamom and sauté for few seconds
- Add tomato puree and cook the puree in medium flame for 3-4 mins.
- Add Onion paste and stir well. Add coriander powder, red chilli powder, cumin powder, garam masala and mix well. Cook the onion+tomato mixture along with the spices till the oil / ghee starts to float on top
- Add cooked methi and peas and mix well. Add salt, sugar and mix well.
- Add curd and mix well. Cook for low flame for 5 mins and the switch off the flame
- Add cream and stir well. Finally garnish with coriander leaves
- Serve the delicious Methi Malai Matar with roti / naan and enjoy the dish!
Video
Notes
Other Rich Gravies to Try:
For Other Veg Gravies, Click HereNutritional Info
Method with step by step Pictures:
- Pluck the leaves of methi and wash the greens thoroughly and roughly chop and keep it aside
- Boil the Green Peas till soft and keep it aside
- Take Chopped onions, ginger, green chilli and cashews in a sauce pan along with water and boil till onions are cooked completely. Drain the water and allow it to cool off completely
- Take the Cooked Onions, ginger, chilli and cashews to mixer jar and grind it to a smooth paste
- Heat a cup of water and add the chopped fenugreek leaves (methi) along with turmeric powder and allow it to boil and cook for 3-4 mins. Drain the water and take it aside. If you like the bitterness of fenugreek then you can use the water without draining it
- Heat ghee in a pan. Add cumin seeds and allow to sputter. Add cinnamon, cloves and cardamom and sauté for few seconds
- To the pan, add tomato puree and cook the puree in medium flame for 3-4 mins.
- Time to add Onion paste and stir well. Add coriander powder, red chilli powder, cumin powder, garam masala and mix well. Cook the onion+tomato mixture along with the spices till the oil / ghee starts to float on top
- Now, Add cooked methi and peas and mix well. Add salt, sugar and mix well.
- Then, Add curd and mix well. Cook for low flame for 5 mins and the switch off the flame
- Add cream and stir well. Finally garnish with coriander leaves
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- Serve the delicious Methi Malai Matar with roti / naan and enjoy the dish!
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| Methi Matar Malai Recipe | Fenugreek Green Peas Curry |
