Methi Matar Malai Curry: A Rich and Flavorful Dish

wellhealthorganic.com Methi Matar Malai: Indulge in the creamy richness of Methi Matar Malai, a delectable North Indian curry featuring fenugreek leaves, green peas, and cream. This recipe promises to be a hit with both kids and adults.

Methi Matar Malai

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Cuisine: North Indian
• Course: Main Course
• Diet: Gluten Free, Vegetarian
• Difficulty Level: Moderate

Also Read: Sundal

Ingredients:

For the paste:

1. 1 medium-sized onion, chopped (about ⅓ cup)
2. ¼ cup whole cashews
3. 1 teaspoon cumin seeds
4. 4 to 5 medium-sized garlic cloves, chopped (or 1 teaspoon chopped garlic)
5. 1 inch ginger, chopped (or 1 teaspoon chopped ginger)
6. 1 to 2 green chilies, chopped (or 1 teaspoon chopped green chilies)

Other ingredients:

1. 2 tablespoons oil or ghee
2. 1 cup chopped fenugreek leaves (methi leaves)
3. ½ cup water or boiled green peas stock (as required)
4. ½ cup boiled or steamed green peas
5. ½ cup light cream or low-fat cream
6. ½ teaspoon sugar (adjust to taste)
7. Salt (to taste)

For garnish:

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

Instructions:

Preparing the ground paste:

1. In a grinder or blender, combine cumin seeds, chopped onions, cashews, garlic, ginger, and green chilies.
2. Blend into a smooth paste without adding water. If needed, add 1 to 2 tablespoons of water to facilitate blending.

Also Read: Boondi Laddu

Sautéing the ground paste:

1. Heat ghee or oil in a pan or kadai.
2. Add the ground paste and sauté over low heat for 6 to 7 minutes until the fat separates from the sides.
3. Stir frequently to prevent sticking. The paste should become glossy and release a pleasant aroma. Avoid browning.

Making Methi Matar Malai:

1. Incorporate the chopped fenugreek leaves and sauté for an additional 2 to 3 minutes.
2. Gradually add ½ cup of water or the stock from boiled green peas in two parts. Mix well and simmer the gravy for 3 to 4 minutes, stirring occasionally.
3. Introduce the boiled peas and cream. Simmer the gravy for another 5 to 6 minutes over low heat.
4. Finally, add sugar and salt to taste. Optionally, sprinkle a pinch of garam masala powder.
5. Garnish with coriander leaves and serve hot or warm with naan, paratha, or roti.