Methi matar malai / How to make Methi matar malai with video

Written by: 7aum Suvai
Methi matar malai, is a rich and creamy gravy prepared with methi leaves / fenugreek leaves, green peas, fresh cream or malai, and freshly ground spice powder. It is usually served with hot roti, naan and with pulao.
Methi matar malai


Ingredients:
Serves 3 to 4
For onion cashew paste:
      • 2 no’s – Onion ( or use 1 big onion)
      • 1 inch – Ginger
      • 2 no’s  - Green chillies (or add as needed)
      • 5 no’s – Cashew nuts
      • 2 no’s – Garlic (add while grinding)
For spice powder:
      • 2 no’s – Cardamom / Elachi
      • 1 small piece – Cinnamon
      • 2 no – Clove
      • 10 no’s – Peppercorns
For gravy:
      • 1 punch – Methi leaves / Fenugreek leaves / Vendhaya keerai
      • 1/2 cup – Green peas ( frozen or fresh)
      • 1 no – Tomato (puree it)
      • 1/2 cup – Milk
      • 1/4 tsp – Turmeric powder
      • 1/2 tsp – Red chilli powder (or add as needed)
      • 3 tbsp – Fresh cream / Malai
      • 1/4 tsp – Kasuri methi
      • Few pinches – Sugar
      • Salt to taste
Seasonings:
      • 1 to 2 tsp – Oil
      • 1/2 tsp – Cumin seeds / jeera
Methi matar malai
Preparation method:
Making onion cashew paste:
  1. Heat 1/4 cup of water in a pan, add chopped onion, green chillies, ginger and cashew nuts, let it cook for 5 minutes or until well cooked. Switch off the stove and allow it to cool completely.
  2. Once cooled, transfer onion mixture to a blender and add garlic, blend them to a fine paste. Keep it aside.
Making of spice powder:
  1. Take a dry grinder or mixie, add cardamom, cinnamon, clove and peppercorns, grind them to a fine powder. Set it aside.
Methi matar malai process 1
Making of gravy:
  1. Heat a pan with a cup of water and along with little sugar, bring it to boil and add washed methi leaves, allow them to cook for 3 to 4 minutes. Switch off the stove and squeeze the water completely. Keep methi leaves aside.
  2. Heat oil in a pan, season it with cumin seeds, followed by onion cashew paste, mix well thoroughly. Cover with a lid and cook for a minute.
  3. Now add pureed tomato and mix well. Cover with a lid and cook for a minute. Add methi leaves and green peas, saute for a minute.
  4. Add turmeric powder, red chilli powder and freshly made masala powder, saute until raw smell goes.
  5. Add milk and along with little water for gravy, cook for 5 to 6 minutes. Finally add cream, kasuri methi, required salt and a pinch of sugar, mix well and cook for a minute. Switch off the stove and serve with roti or pulao.
Methi matar malai process 2
Methi matar malai
Notes:
  • You may increase or decrease the quantity of red chilli powder and green chillies as per your spice level.
  • I have used frozen green peas which takes less time to cook. If you are using fresh green peas, either directly add it to the curry or blanch it before adding.
Methi matar malai

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