Methi Matar Malai (additionally spelled Methi Mutter Malai) is a luxurious North Indian curry made with fenugreek leaves, inexperienced peas and cream. Clean, creamy, and wealthy, this recipe is a surefire winner with youngsters and adults alike. Strive making this tasty curry recipe right this moment – you’re certain to adore it.
About Methi Matar Malai
Methi (fenugreek leaves), matar (inexperienced peas) and malai (cream) is a good mixture. So, if you happen to want a cooking win, this recipe is for you.
This recipe is so good, it even beats the preparations served in eating places! It will get completed in flat 30 to 35 minutes. Thus, making it an ideal consolation dinner dish on a chaotic weeknight.
One of many major parts of this Methi Matar Malai recipe is a flavorful floor paste that varieties the physique of the dish.
It’s this white paste made with onions, garlic, ginger, inexperienced chilies, cashews and cumin seeds that’s first sautéed properly in ghee (clarified butter) or oil. After which, the remainder of the recipe follows.
This gluten free recipe is impressed from Asha Khatau’s cookbook ‘Epicure’s Vegetarian Cuisines of India’ and has at all times been a success at residence. Each single time I make it, I’m amazed at how good it tastes.
It’s a light dish, good for teenagers too. Particularly, if you wish to feed them fenugreek or methi. There isn’t a bitterness on this creamy Methi Matar Malai. Actually, this yummy curry is on the sweeter aspect as a result of cream, onions and cashews.
As with most Indian curries, this Methi Matar Malai is served with Indian flatbreads just like the ever common Naan, the on a regular basis staple Paratha or Chapati and the favourite Tandoori Roti.
It even pairs properly with steamed rice or Jeera Rice. The recipe can be simply scalable. So, if you happen to’re cooking for a crowd, be happy to double or triple it. As written, it makes about 4 servings with roti.
Each recent fenugreek leaves and its seeds have a whole lot of well being advantages. So, make sure you embrace them in your meals.
Among the different Methi Recipes which are our private favorites embrace:
Step-by-Step Information
Find out how to make Methi Matar Malai
Preparation
1. Earlier than you start making this scrumptious curry, first prep all of the components. Rinse and chop the fenugreek leaves and set them apart.
Chop onions, inexperienced chilies, ginger and garlic and set them apart to make the bottom paste later.
In the meantime additionally steam or boil ½ cup inexperienced peas (recent or frozen) in a pan including water as wanted. Although recent inexperienced peas style greatest, you should use frozen peas too.
Choose to cook dinner the peas in a pan or a 2 litre stovetop strain cooker. Add water as wanted when cooking within the stovetop strain cooker. The water ought to cowl the peas utterly.
Right here I’ve cooked them in a pan with water. To take action, merely mix the inexperienced peas and with 1½ cups of water in a small pan. Boil the inexperienced peas for about 7 to eight minutes or till they’re tender and softened.
Pressure the cooked inexperienced peas and set them apart. You would decide to empty the inexperienced peas cooked water or reserve ½ cup of it to make the gravy later.
2. In a grinder or blender, add 1 teaspoon of cumin seeds.
2. Add ⅓ cup chopped onions.
3. Add ¼ cup cashews.
4. Subsequent add 1 teaspoon chopped garlic cloves, 1 teaspoon ginger and 1 teaspoon inexperienced chillies.
5. Grind to a easy and high quality paste. If the blades are having problem turning, then you possibly can add a tablespoon or two of water whereas grinding.
Sauté Onion Paste
6. Warmth 2 tablespoons of ghee or a impartial flavored oil in a pan or kadai till the ghee or oil begins to shimmer. Add the bottom paste to the heated pan.
7. Sauté the paste, stirring usually.
8. Sauté paste for about 6 to 7 minutes on low to medium-low warmth till you see the fats separating and the paste leaving the perimeters of the pan.
You don’t should brown the paste.
Stir usually to make sure that the paste doesn’t persist with the pan. If it does stick, then add some water.
To see the sautéing course of in motion, try the video above.
Sauté Methi (Fenugreek Leaves)
9. Add 1 cup chopped fenugreek leaves (methi).
Prep the leaves forward earlier than you start the cooking by first rinsing them totally in water 3 to 4 occasions. Draining all of the water, then chop the leaves and put aside.
10: Combine properly and sauté the fenugreek leaves and curry paste combination for two to three minutes on low warmth.
Add Water or Inexperienced Peas Inventory
11. Subsequent, add ½ cup water or the reserved inexperienced peas inventory (the water during which the inexperienced peas had been cooked) in two elements.
Initially add about ¼ cup of both liquid and blend totally. Subsequent pour the remaining ¼ cup and blend once more.
You would additionally add both of those liquids as wanted to get the consistency you like.
12. Combine totally to get a good gravy.
13. Simmer the gravy for 3 to 4 minutes.
Make Methi Mutter Malai
14: Subsequent, add ½ cup of the boiled matar (inexperienced peas).
15. Now add ½ cup mild cream or low-fat cream. If utilizing selfmade malai, then whip chilled/chilly malai with a whisk or in a small blender until easy and creamy.
Tip: For heavy or whipping cream, add solely ¼ cup and modify the consistency by including water as required.
16. Combine very properly.
17. Simmer the gravy or curry for five to six minutes on low warmth, stirring at intervals.
If the consistency seems too thick to your liking, add a little bit of water to skinny the consistency barely.
18. Lastly, add ½ teaspoon every of sugar and salt. Combine once more and simmer for a minute.
Add kind of salt or sugar based on your style. You would skip the sugar altogether from the dish.
At this step, optionally you possibly can sprinkle 2 to three pinches of Garam Masala Powder.
19. Methi Mutter Malai is now able to serve.
20: Garnish with coriander leaves (cilantro) and serve Methi Matar Malai with naan, paratha, or chapati.
It additionally pairs properly with plain steamed basmati rice or saffron rice or jeera rice.
Knowledgeable Ideas
- Fenugreek Leaves (Methi): If the fenugreek leaves are too bitter, chop the leaves and take them in a bowl. Sprinkle some salt and blend very properly. Maintain apart for quarter-hour. Then, squeeze the leaves in your palms to take away the bitter juices. You would rinse once more in recent water if you happen to desire.
- Inexperienced Peas (Matar): You’ll be able to add both recent inexperienced peas or frozen inexperienced peas. Ensure to boil or steam the inexperienced peas earlier than you add to the curry. Don’t throw away the cooking water. Use the inexperienced peas inventory as a substitute of water for much more taste.
- Do-it-yourself Cream (Malai): If utilizing selfmade malai, refrigerate about ¼ cup of clotted cream or malai first. Then, whip until it turns easy and gentle. Don’t add heat malai or clotted cream straightaway from the milk as this gained’t provide you with a great creamy texture. I used packaged mild cream however you may get the identical outcomes with recent malai. You don’t have to whip or beat the cream, in case you are utilizing packaged cream.
- Whipping or heavy cream: Whenever you embrace whipping or heavy cream within the recipe, then add ¼ cup of both. Alter the consistency by including some water if required.
- Vegan model: For a vegan recipe, be happy to make use of coconut cream as a substitute of malai, or make the dish utilizing almond paste or almond flour. With coconut cream, there’ll be the coconut taste within the dish.
- Jain model: To make a Jain model of Methi Matar Malai, skip onion and garlic and make a paste of inexperienced chilies, ginger, cashews and cumin seeds. Warmth the oil and add a pinch of asafoetida (hing) earlier than including the spice paste. From there, the remainder of the recipe stays the identical.
FAQs
Yep! In mainly any Indian recipe, you possibly can exchange cashews with almonds. You should definitely blanch them first and take away their skins for the very best outcomes.
Strive swapping in 1 to 2 tablespoons of melon seeds (magaz) or 2 teaspoons of poppy seeds (khus khus) for the cashews. However observe that the style and taste will change when utilizing both of those seeds.
Certainly you possibly can. Merely use 1.5 to 2 tablespoons of dried fenugreek leaves instead of the recent leaves.
Sprinkle some salt on the chopped fenugreek leaves and allow them to sit for 15 to twenty minutes, then squeeze them earlier than utilizing.
Completely!
Sure, although the flavour will likely be barely totally different. Use ½ cup grated khoya instead of the cream.
I don’t recommend you utilize curd on this recipe, as it is going to give the curry a bitter style. Use cream, or substitute ½ cup mawa or khoya as a substitute.
Extra Indian Curry Recipes To Strive!
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Methi Matar Malai Recipe (Creamy & Wealthy)
Methi Matar Malai recipe is a wealthy and scrumptious North Indian curry made with fenugreek leaves, inexperienced peas, cream, onions, cashews and spices. Clean and creamy this flavorful recipe is a surefire winner with youngsters and adults alike.
Prep Time 10 minutes
Cook dinner Time 20 minutes
Whole Time 30 minutes
Forestall your display screen from going darkish whereas making the recipe
Preparation
Start by getting ready the components. First rinse the fenugreek leaves totally in water. Drain the water utterly after which chop the leaves.
In the meantime cook dinner the inexperienced peas. Although recent inexperienced peas style greatest, you should use frozen peas too.
Rinse them a couple of occasions in water. To cook dinner inexperienced peas in a small pan, simply add them in about 1½ cups water or as wanted. Boil for 7 to eight minutes or till the peas are softened and tender.
- As soon as the peas are softened, pressure them. At this level you can reserve about ½ cup of the inexperienced peas cooked water, if you happen to desire.For garnish, decide to put aside about 1 to 2 tablespoon of the cooked inexperienced peas.
You would additionally steam the inexperienced peas in a 6 quart On the spot Pot for 3 to five minutes including about 1 to 1.25 cups water within the metal insert.
- You can too boil the inexperienced peas in a 2 litre stove-top strain cooker for five to six minutes including water as required. The water ought to cowl the inexperienced peas utterly.Reserve ½ cup of the cooked water in case you have boiled the peas.
In a grinder jar or blender, add cumin seeds, chopped onions, cashews, garlic, ginger and inexperienced chilies.
Mix or grind to a high quality and easy paste with out including any water.
In case your blender or grinder just isn’t ready mix or grind successfully, then you possibly can add 1 to 2 tablespoons of water to the components and proceed to mix or grind to a high quality paste.
Sautéing Curry Paste
Warmth ghee (clarified butter) or oil in a pan or kadai.
When the ghee melts or turns into flippantly sizzling, add the bottom paste.
Sauté the paste for six to 7 minutes on a low to medium-low warmth till you see the fats separating from the perimeters.
Stir usually when sautéing in order that the paste doesn’t persist with the pan. You must see fats releasing from the perimeters and the paste may even have a pleasant aroma.
You will notice the paste coming collectively and changing into shiny. Don’t brown the paste.
If the bottom paste sticks to the pan or will get browned add a couple of splashes of water. Combine, deglaze and proceed to sauté.
Making Methi Matar Malai
Add within the chopped fenugreek leaves and sauté additional for two to three minutes.
- Then add ½ cup water or the inventory/water during which the inexperienced peas had been cooked in two elements. First add ¼ cup water or inexperienced peas inventory and blend totally. Subsequent add the remaining ¼ cup and blend once more.
Simmer the gravy for 3 to 4 minutes. Stir at intervals.
Add the boiled peas and cream. Stir and blend to mix.
- Proceed to simmer the gravy for five to six minutes on a low warmth. If the consistency seems to be too thick, add some water to skinny it barely.
- Lastly add the sugar, salt and blend once more. At this step, you possibly can decide to sprinkle 2 to three pinches of garam masala powder.Be at liberty to regulate the salt and sugar based on your style.
If the consistency seems too thick to your liking, add a little bit of water to skinny the consistency barely.
Garnish with chopped coriander leaves and serve Methi Matar Malai sizzling or heat with naan, paratha or roti.
- If the fenugreek leaves are too bitter, chop the leaves and take them in a bowl. Sprinkle some salt and blend very properly. Put aside to relaxation for quarter-hour. Later, squeeze the leaves in your palms to extract the bitter juices. Rinse them once more if wanted.
- You’ll be able to add both recent inexperienced peas or frozen inexperienced peas. Ensure to boil or steam the inexperienced peas earlier than you add to the curry.
- If utilizing selfmade malai, refrigerate about ¼ cup of clotted cream or malai first. Then, whip until it turns easy and gentle. Don’t add heat malai (or clotted cream) straightaway from the milk or with out whipping it as this gained’t provide you with a great creamy texture. I used packaged mild cream however you may get the identical outcomes with recent malai.
- You don’t have to whip or beat the cream, in case you are utilizing packaged cream.
- * Whenever you embrace whipping or heavy cream within the recipe, then add ¼ cup of both. Alter the consistency, by including some water if wanted.
- For a vegan recipe, be happy to make use of coconut cream as a substitute of malai, or make the dish utilizing almond paste or almond flour. With coconut cream, there’ll be a coconuty taste within the dish.
- To make a Jain Methi Matar Malai, skip onion and garlic and make a paste of inexperienced chilies, ginger, cashews and cumin seeds. Warmth the oil and add a pinch of asafoetida (hing) earlier than including the spice paste. From there, the remainder of the recipe stays the identical.
Diet Information
Methi Matar Malai Recipe (Creamy & Wealthy)
Quantity Per Serving (4 g)
Energy 203 Energy from Fats 135
% Each day Worth*
Fats 15g23%
Saturated Fats 8g50%
Polyunsaturated Fats 1g
Monounsaturated Fats 2g
Ldl cholesterol 33mg11%
Sodium 309mg13%
Potassium 150mg4%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 323IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 10mg12%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin Okay 9µg9%
Calcium 258mg26%
Vitamin B9 (Folate) 19µg5%
Iron 2mg11%
Magnesium 35mg9%
Phosphorus 84mg8%
Zinc 1mg7%
* P.c Each day Values are based mostly on a 2000 calorie food plan.
Methi Matar Malai recipe from the weblog archives was first printed on February 2012.
