Look inside for the detailed recipe and video. A deliciously rich, mild and creamy North Indian curry recipe made with the combination of fresh fenugreek leaves, green peas and cream. This is a popular Indian dish which is made on special occasions, especially during winters when fresh methi (fenugreek) is in season. This popular winter delicacy is known for its combination of mildly sweet, aromatic and mildly bitter taste in each serving. The slightly bitter taste of methi leaves pairs beautifully with the fresh sweet green peas and fresh cream in this recipe. This recipe has three main components to it- Methi (Fenugreek leaves), Matar (Green Peas), Malai (Cream) hence the name is Methi Matar Malai.Methi leaves offer many health benefits, like it is good for digestion, weight loss and controlling sugar. It is an excellent source of several vital antioxidants and minerals like vitamin C, vitamin A, vitamin E, carotenes, calcium, iron, magnesium, potassium, selenium, and manganese. This is an excellent recipe to sneak the flavourful methi leaves into your kid's diet.It goes well with Indian flatbread like roti, paratha or naan but can also be served with naan and rice. You can make it vegan by replacing cream with coconut cream and milk with coconut milk.
Utensil and Tools
- Philips Induction Cook Top
- Philips 750W Mixer Grinder
- Prestige Omega Deluxe Granite Kadai
- Borosil Glass Mixing Bowl
- Prestige Saucepan Pan
- SiliconSpatula
Ingredients
- 2 cups Methi Leaves (Fenugreek Leaves) , chopped
- 1 cup Green Peas , shelled
- 3 tbsp Ghee or oil
- 1-inch stick Cinnamon
- 2 pods Green cardamom
- 3 Clove
- 1 tsp Cumin Seeds
- 1 medium Onion ,chopped
- 2 Green Chilli , chopped
- 1 inch Ginger , chopped
- 3-4 large Garlic Cloves
- 2 tbsp Cashew Nuts
- 1 tbsp Poppy Seeds (khus khus)
- 1 tbsp Melon Seeds (Magaj)
- salt to taste
- ½ cup Milk
- ¼ cup Cream (low fat)
- ¼ tsp Garam Masala Powder
- ½ tsp Sugar (optional)
- 1 ½ cup Water
Video
Instructions
- Take a saucepan and heat 2 cups of water. Add 1 cup of matar (green peas) when the water starts boiling. Cook for 5 minutes until the pea turns tender and soft. Strain the peas and keep them aside. Do not discard the water; reserve it for later use.
- 2. Heat 1 tablespoon of ghee in a pan or kadhai on medium heat. Once the ghee is hot, add the cumin seeds and let them crackle. Add the roughly chopped onion, green chilli, ginger and garlic. Cook for 4-5 minutes on medium-high heat until the onions are soft and translucent.
- Then add the cashew nuts, melon seeds and poppy seeds (khus khus). Mix well, cook for a minute, then switch off the flame. Remove the pan from heat and let it cool down a bit.
- Transfer the entire mixture to a blender and add ¼ cup of water. Blend them to a smooth paste.
- Take a heavy-bottomed kadhai or pan and heat two tablespoons of the remaining ghee. Once hot, add the cinnamon, cardamom, cloves and the prepared paste to the pan and cook for 5 minutes until the raw smell disappears completely.
- Add the chopped methi and stir it well. Cook for a couple of minutes and add the salt.
- Now add the milk and cream and give it a good mix. Make sure there are no lumps.
- Now, add the boiled green peas (reserve some peas for garnishing) and mix it well.
- Add 1 cup of the reserved water and mix it well.
- Cover the pan and let it simmer on medium-low flame for 8-10 minutes. Finally, remove the lid and add garam masala and sugar (optional). Stir it well and switch off the heat.
- Garnish the methi matar malai with mint leaves and boiled peas.
- Serve methi matar malai with naan, roti or rice.
Nutrition
Calories: 322kcalCarbohydrates: 24gProtein: 10gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 23mgSodium: 104mgPotassium: 273mgFiber: 6gSugar: 6gVitamin A: 557IUVitamin C: 20mgCalcium: 584mgIron: 4mg
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