Methi Matar Malai

Learn how to make a restaurant-style methi matar malai recipe with step by step photos. Now you can also watch the video. Methi matar malai is a popular restaurants style dish. This recipe is also very healthy because we use a lot of green leafy veggies. Methi is the Hindi name of fenugreek leaves. It has a nice aromatic flavor. It goes well with naan, butter naan, tandoori naan, or with roti. You can also serve this with some warm rice.

Methi matar malai is made with methi/fenugreek leaves, green peas, and the gravy is based on onions, cashews, and cream. First, you have to blanch the methi or peas. Then sauté the onions, ginger, garlic, and cashews. Season it with some whole spices and make a smooth puree. After that cook the puree with some salt and some powdered spices. Then add cream and milk. Pour the blanched veggies into the gravy. Mix well and it is done. Serve it with naan or roti.

Ingredients used for this recipe

Methi/ fenugreek leaves: use fresh methi leaves for this recipe. Wash them properly then finely chop them. After that, we have to blanch the leaves for 5 minutes. Do not overcook the leaves. Otherwise, you lose the vibrant green color.

Green peas: you can use fresh or frozen green peas. We have to blanch them also like leaves. If possible use fresh green peas because in winters it is easily available in markets.

For the gravy: we need some onions, ginger, garlic, cashews. Cashew provides a creamy texture. Use some whole spices like, cinnamon, cardamom, cloves, cumin, etc. add some seasoning to balance the flavor.

Ingredients

2 cup fenugreek/methi leaves
1 cup green peas
3 onions
5 to 6 clove garlic
1 to 2-inch ginger
7 to 8 cashews
Whole spices(2 cinnamon stick, 2 green cardamoms, 1 black cardamom, 4 cloves, ½ teaspoon cumin seeds, 1 bay leaf)
3 green chilies
2 teaspoon salt
1 cup fresh cream
½ cup milk
30 ml water
30 ml vegetable oil
1 teaspoon dry fenugreek leaves