Curries | Indian | Main Course | Recipes

Methi Matar Malai ( Fenugreek leaves and Peas in a Creamy gravy )

drprerna26August 18, 2020

Methi Matar Malai is a delicious, aromatic and rich curry made with methi ( fenugreek leaves) and peas in a creamy gravy. It is served in many restaurants, but you can make this methi matar malai  very easily at home, and it will taste better than restaurants. The slight bitterness of methi leaves complement beautifully the sweetness of fresh peas and heat of green chillies. The gravy will be lusciously creamy and fragrant due to cashews and fragrant spices, and not bitter at all. As the gravy is quite rich because of cream , it is a fantastic choice for festive occasions or when entertaining guests.

Methi leaves are a good source of Calcium, Vitamin K, Vitamin A and B-Complex vitamins like folate. These leaves are extremely beneficial in diabetes, anemia and they can prevent heart related problems. They are also very low in calories. That gives us enough reasons to learn how to make this finger-licking methi matar malai.

“If you try this recipe I would love to hear from you! I would appreciate if you could leave a review or a comment below !! Please feel free to share your feedback and suggestions as well! Thank you so much.”

Ingredients:

• Ghee : 3 tbsp
• Fresh Methi leaves/ Fenugreek leaves: 3 cups , washed and chopped finely
• Onions: 3, sliced thinly
• Garlic: 8-10 cloves, chopped roughly
• Ginger: 1 inch, chopped roughly
• Green chillies: 2-3, chopped
• Tomato: 2 medium sized, chopped
• Cashews/Kaju: 10
• Fresh Peas: 1 cup (can used frozen also)
• Cream/Fresh malai : 1/2 cup
• Cumin seeds/Jeera: 1 tsp
• Green Cardamom/Hari elaichi: 2
• Cinnamon stick/Dalchini: 1 inch stick
• Bayleaf/Tej Patta: 1
• Coriander Powder: 1 tbsp
• Turmeric Powder/Haldi: 1/2 tsp
• Salt: according to taste

Method:

• To begin with,  heat 1 tbsp of ghee in a big non stick pan or kadhai and saute methi leaves with 1 tsp of salt. Fry on medium heat for 8-10 minutes. Switch off the flame, transfer methi leaves in a bowl or plate. keep aside.
• In the same pan, heat 1 tbsp of ghee. Add sliced onions once the ghee is hot and fry on medium heat until they start getting golden on edges. Add ginger, garlic and green chillies and mix nicely.
• Cook for 2-3 minutes, until garlic is getting golden on edges.
• Next, add tomatoes and cashews. Cook for 2-3 minutes and add 1 cup water. Cover and cook on medium flame for 4-5 minutes.
• Switch off the flame and transfer to a grinder jar. Keep it aside . Once it is cooled down, grind to a smooth paste.
• Heat the remaining 1 tbsp of ghee in a kadhai. Once hot, add 1 tsp jeera, 2 green cardamom, cinnamon stick and bay leaf.
• Next, add the gravy from mixer jar and add 1 tbsp coriander powder, 1/2 tsp haldi and salt.
• Add methi leaves  and peas and mix everything nicely.
• Add 1/2 cup  water. ( you can rinse the grinder jar with clean water and use that water to use all the gravy that was stuck in it ). Cover and cook for 4-5 minutes.
• Next , add 1/2 cup fresh cream, give it a good mix and cook further for 2-3 minutes on medium flame.
• Serve hot garnished with cream. It pairs well with chapati, naan or lachha paratha.
• Enjoy!!