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Methi Matar Malai is a culinary symphony that harmonizes the subtle bitterness of fenugreek leaves (methi) with the sweetness of green peas, all embraced in a rich, creamy sauce. Here we will explore the Methi Matar Malai recipe with detailed steps and photos.

Winter brings forth an abundance of fresh produce, and this dish particularly benefits from the availability of tender fenugreek leaves and plump green peas during this time. The cold weather enhances the growth and flavors of these ingredients, ensuring their peak freshness.

The seasonality of Methi Matar Malai aligns with the nutritional needs during winter. Fenugreek leaves are rich in essential nutrients, offering warmth to the body and aiding in digestion, making them a beneficial addition to winter meals. Green peas, abundant in vitamins and antioxidants, also provide a nutritional boost, supporting overall health during the colder months.

Therefore, everyone should make methi matar malai at home. For this reason, you need to know the methi matar malai recipe.

Try this easy and delicious recipe of Matar Paneer and Matar ka Nimona.

Table of Contents

About The Methi Matar Malai Recipe

The preparation of Methi Matar Malai involves sauteing the fenugreek leaves and green peas in a delectable mixture of onions, tomatoes, and aromatic spices.

A defining feature of this Methi Matar Malai recipe is its luxurious and creamy texture. The addition of fresh cream enriches the dish, elevating its richness and creating a smooth, velvety consistency that envelops the taste buds.

Ingredients of Methi Matar Malai:

1.5 cup matar (green peas)
Water as required
1 tsp sugar
3-4 cups fresh methi leaves (fenugreek)
2 chopped onions
A piece of ginger
1 green chili
5-6 garlic cloves
10-12 cashew nuts
2-3 chopped tomatoes
1 bay leaf
1 tsp cumin seeds
1 cinnamon stick
2 cloves
2 cardamom
1/2 tsp hing
1/4 tsp turmeric powder
2-3 tsp red chili powder
1 tbsp kitchen king masala
3-4 tbsp malai
1 tbsp dry Kasuri methi
Salt as per taste
Oil and ghee

How To Make Methi Matar Malai

Add 1.5 cups matar (green peas), 3-4 cups water, 1 tsp sugar, and 1 tsp salt in cooker.

Mix them and boil matar (green peas) for 4 to 5 minutes.

After that, remove matar (green peas) from a cooker and keep it aside.

Now, heat 2 tbsp oil in a pan. Add 2 chopped onions, a piece of ginger, 1 green chili, and 5-6 garlic cloves. Saute until onions turn golden brown.

Then add 10 to 12 cashew nuts. Mix and saute for 1 to 2 minutes.

After that, add 2 to 3 chopped tomatoes and 1 tsp salt. Cook until they soften.

methi matar malai recipe restaurant style

Then switch off the gas stove and let the mixture cool.

Once it cools down completely, transfer it into a mixer jar and make a paste.

In the same pan, heat 2 tbsp oil and add 1 bay leaf, 1 tsp cumin seeds, 1 cinnamon stick, 2 cloves, and 2 cardamom.

Then add 1/2 tsp hing, 1/4 tsp turmeric powder, and 2-3 tsp red chili powder. Mix them.

After that, add the paste and cook on low flame till the oil separates.

methi matar malai recipe step by step with pictures

Then add 1 tsp ghee and cook for a minute.

After that, add the 3 to 4 cups fresh methi leaves (fenugreek) to the mixture. Mix thoroughly, ensuring the leaves are coated with the spices. Cook for 3 to 4 minutes.

Add 1 tbsp kitchen king masala and mix well.

Then add 1 to 2 cups water, boiled matar, and 1 tsp salt. Stir thoroughly and simmer over low heat for five minutes.

Once the peas (Matar) are cooked, pour in 3 to 4 tbsp malai. Stir gently to combine.

Lastly, add 1 tbsp dry Kasuri methi. Mix it up and cook for an additional two minutes.

Your Methi Matar Malai is ready.

Garnish with freshly chopped coriander leaves and serve the Methi Matar Malai hot with naan, roti, or steamed rice.

Tips To Make Perfect Methi Matar Malai

Use fresh fenugreek leaves (methi) and green peas (matar).

If fresh cream is unavailable, you can use cashew cream or coconut cream as alternatives.

For added richness, you can also include paneer cubes in the dish.

Serve the Methi Matar Malai immediately after preparation for the best taste.

RECIPE CARD

Methi Matar Malai Recipe Step by Step with Photos

Course: Lunch, DinnerCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Winter brings forth an abundance of fresh produce, and this dish particularly benefits from the availability of tender fenugreek leaves and plump green peas during this time. Methi Matar Malai is a culinary symphony that harmonizes the subtle bitterness of fenugreek leaves (methi) with the sweetness of green peas, all embraced in a rich, creamy sauce. Here we will explore the Methi Matar Malai recipe with detailed steps and photos.

Ingredients :

1.5 cup matar (green peas)
Water as required
1 tsp sugar
3-4 cups fresh methi leaves (fenugreek)
2 chopped onions
A piece of ginger
1 green chili
5-6 garlic cloves
10-12 cashew nuts
2-3 chopped tomatoes
1 bay leaf
1 tsp cumin seeds
1 cinnamon stick
2 cloves
2 cardamom
1/2 tsp hing
1/4 tsp turmeric powder
2-3 tsp red chili powder
1 tbsp kitchen king masala
3-4 tbsp malai
1 tbsp dry Kasuri methi
Salt as per taste
Oil and ghee

Directions

Add 1.5 cups matar (green peas), 3-4 cups water, 1 tsp sugar, and 1 tsp salt in cooker.
Mix them and boil matar (green peas) for 4 to 5 minutes.
After that, remove matar (green peas) from a cooker and keep it aside.
Now, heat 2 tbsp oil in a pan. Add 2 chopped onions, a piece of ginger, 1 green chili, and 5-6 garlic cloves. Saute until onions turn golden brown.
Then add 10 to 12 cashew nuts. Mix and saute for 1 to 2 minutes.
After that, add 2 to 3 chopped tomatoes and 1 tsp salt. Cook until they soften.
Then switch off the gas stove and let the mixture cool.
Once it cools down completely, transfer it into a mixer jar and make a paste.
In the same pan, heat 2 tbsp oil and add 1 bay leaf, 1 tsp cumin seeds, 1 cinnamon stick, 2 cloves, and 2 cardamom.
Then add 1/2 tsp hing, 1/4 tsp turmeric powder, and 2-3 tsp red chili powder. Mix them.
After that, add the paste and cook on low flame till the oil separates.
Then add 1 tsp ghee and cook for a minute.
After that, add the 3 to 4 cups fresh methi leaves (fenugreek) to the mixture. Mix thoroughly, ensuring the leaves are coated with the spices. Cook for 3 to 4 minutes.
Add 1 tbsp kitchen king masala and mix well.
Then add 1 to 2 cups water, boiled matar, and 1 tsp salt. Stir thoroughly and simmer over low heat for five minutes.
Once the peas (Matar) are cooked, pour in 3 to 4 tbsp malai. Stir gently to combine.
Lastly, add 1 tbsp dry Kasuri methi. Mix it up and cook for an additional two minutes.
Your Methi Matar Malai is ready. Garnish with freshly chopped coriander leaves and serve the Methi Matar Malai hot with naan, roti, or steamed rice.

Notes

Use fresh fenugreek leaves (methi) and green peas (matar).
If fresh cream is unavailable, you can use cashew cream or coconut cream as alternatives.
For added richness, you can also include paneer cubes in the dish.
Serve the Methi Matar Malai immediately after preparation for the best taste.

“Love this Methi Matar Malai recipe? Share your thoughts and inspire fellow food enthusiasts by dropping a comment below!”

Source

Images by, Sheetal’s Kitchen – https://youtu.be/2xk6SbBuKTg?si=xd65gjVLT_oOzfv-