t Methi Matar Malai

Methi Matar Malai

Table of Contents

 About Methi Matar Malai

 

How to make Methi Matar Malai

 FAQs

About Methi Matar Malai

Here's what makes Methi Matar Malai so special:

Flavorful: The combination of fenugreek leaves and green peas creates a unique and flavorful base for the curry. Fenugreek leaves add a slightly bitter and earthy flavor, while green peas add a pop of sweetness and freshness.

Creamy: The addition of cream gives the curry a smooth and luxurious texture. The cream also helps to mellow out the bitterness of the fenugreek leaves, creating a well-balanced flavor profile.

Versatile: Methi Matar Malai can be served with a variety of rice dishes, flatbreads, or even on its own as a light meal. It's also a great dish to make ahead of time, as the flavors actually improve the longer it sits.

Healthy: While the cream adds richness, the base of the curry is still made with healthy ingredients like onions, tomatoes, and spices. This makes Methi Matar Malai a relatively healthy dish that can be enjoyed as part of a balanced diet.

If you're looking for a flavorful and satisfying vegetarian curry, Methi Matar Malai is definitely worth a try. With its simple ingredients and easy-to-follow instructions, this dish is sure to become a new favorite in your kitchen.

Ingredients

For The Paste

• ▢⅓ cup chopped onions or 1 medium-sized onion
• ▢¼ cup cashews – whole cashews
• ▢1 teaspoon cumin seeds
• ▢1 teaspoon chopped garlic or 4 to 5 medium-sized garlic cloves
• ▢1 teaspoon chopped ginger or 1 inch ginger
• ▢1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chilies

Other Ingredients

• ▢2 tablespoons oil or ghee
• ▢1 cup chopped fenugreek leaves (methi leaves)

• ▢½ cup water or the stock/water of boiled green peas – add as required
• ▢½ cup green peas – boiled or steamed
• ▢½ cup light cream or low-fat cream, check notes below for whipping or heavy cream
• ▢½ teaspoon sugar or add as required
• ▢salt as required
  

For Garnish

• ▢1 to 2 tablespoons chopped coriander leaves (cilantro)
• ▢1 to 2 tablespoons green peas boiled or steamed – optional

• Creamy Methi Matar Malai Recipe:

  Step 1: Preparing the Paste

  1. Gather all the ingredients for the paste:

     • ⅓ cup chopped onions or 1 medium-sized onion
     • ¼ cup cashews – whole cashews
     • 1 teaspoon cumin seeds
     • 1 teaspoon chopped garlic or 4 to 5 medium-sized garlic cloves
     • 1 teaspoon chopped ginger or 1 inch ginger
     • 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chilies

  2. In a blender or food processor, combine the chopped onions, cashews, cumin seeds, chopped garlic, chopped ginger, and chopped green chilies. Blend until you achieve a smooth paste. Set this paste aside.

  Step 2: Cooking the Methi Matar Malai 3. Heat 2 tablespoons of oil or ghee in a pan over medium heat.

  4. Add the paste prepared in step 2 to the pan. Sauté the paste until it becomes golden brown and the raw smell disappears.

  5. Add 1 cup of chopped fenugreek leaves (methi leaves) to the pan. Cook for a few minutes until the fenugreek leaves are wilted.

  6. Pour in ½ cup of water or the stock/water from boiled green peas. Adjust the quantity as needed.

  7. Add ½ cup of boiled or steamed green peas to the mixture.

  8. Stir in ½ cup of light cream or low-fat cream. Note: If using whipping or heavy cream, refer to the notes for adjustments.

  9. Sprinkle in ½ teaspoon of sugar and salt as per your taste. Stir well to combine all the ingredients.

  10. Allow the mixture to simmer on low heat for about 8-10 minutes, ensuring the flavors blend well.

  Step 3: Garnishing and Serving
  

  12. Serve the dish hot with naan, roti, or rice.Garnish the creamy methi matar malai with 1 to 2 tablespoons of chopped coriander leaves (cilantro) and, if desired, with 1 to 2 tablespoons of boiled or steamed green peas.

  13. Restaurant style Vegetable Biryani       Paneer Korma Recipe | Mughlai Style Paneer Korma Kadai Paneer Recipe

• Recipe Notes:

  1. Cream Variations:

     • Use light cream or low-fat cream for a healthier option.
     • For a richer taste, you can substitute with heavy cream or whipping cream.

  2. Fenugreek Leaves (Methi):

     • Ensure that the fenugreek leaves are cleaned thoroughly to remove any dirt. Rinse them in water and pat them dry.
     • Adjust the quantity of fenugreek leaves according to your preference for bitterness.

  3. Cashews:

     • Soak cashews in warm water for about 15-20 minutes before blending for a smoother paste.

  4. Spice Level:

     • Adjust the quantity of green chilies based on your spice preference.

  5. Creamy Texture:

     • To enhance the creaminess, you can add a dollop of butter at the end.

  6. Sugar:

     • The addition of sugar is optional but helps balance the flavors. Adjust the quantity based on your taste.

  7. Garnish:

     • Garnishing with fresh coriander leaves adds a burst of freshness to the dish.

  8. Serving Suggestions:

     • Creamy Methi Matar Malai pairs well with naan, roti, paratha, or steamed rice.

  9. Storage:

     • Store any leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.

  10. Customization:

      • Feel free to add other vegetables like mushrooms or paneer (Indian cottage cheese) for added variety.

  11. Consistency Adjustment:

      • If the curry is too thick, add a little more water or cream to achieve the desired consistency.

  12. Preparation Tip:

  • Prep the paste in advance and refrigerate or freeze for quicker preparation on busy days.

  13. FAQs (Frequently Asked Questions) for Creamy Methi Matar Malai:

      1. Can I use frozen methi (fenugreek) leaves instead of fresh?

         • Yes, you can substitute frozen fenugreek leaves for fresh ones. Thaw them and squeeze out excess water before adding them to the recipe.

      2. What can I use if I don't have cashews for the paste?

         • Blanched almonds or melon seeds can be used as a substitute for cashews in the paste for a similar creamy texture.

      3. Is there a dairy-free alternative for cream in this recipe?

         • Coconut cream or cashew cream can be used as a dairy-free alternative to achieve a creamy texture.

      4. How do I adjust the spice level of the dish?

         • To increase the spice level, add more chopped green chilies. To decrease it, reduce the quantity of green chilies or remove the seeds before chopping.

      5. Can I make this dish ahead of time?

         • Yes, you can prepare the paste and store it in the refrigerator. The final cooking steps can be done when you're ready to serve.

      6. What other vegetables can I add to this dish?

         • Mushrooms, paneer (Indian cottage cheese), or even bell peppers can be added for additional flavor and texture.

      7. Can I freeze Creamy Methi Matar Malai?

         • While the creaminess may change slightly upon thawing, you can freeze leftovers. Ensure proper storage in an airtight container.

      8. How do I adjust the consistency if the curry is too thick or thin?

         • To thicken, simmer uncovered until it reaches the desired consistency. To thin, add more water or cream gradually.

      9. What can I serve with Creamy Methi Matar Malai?

         • This dish pairs well with naan, roti, paratha, or steamed rice. Choose your favorite to complement the creamy flavors.

      10. How long does the dish stay fresh in the refrigerator?

          • Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

      11. Can I omit the sugar in the recipe?

          • Yes, the sugar is optional and can be omitted if you prefer a less sweet taste.

      12. How can I make this dish more indulgent?

          • Add a dollop of butter at the end of cooking for an extra rich and indulgent flavor.

      Feel free to customize this recipe to suit your preferences, and don't hesitate to experiment with different ingredients!