Methi Matar Malai

Savor the rich, creamy flavours of Methi Matar Malai. This delicious Indian curry features fresh fenugreek leaves (methi) and tender green peas (matar). It is complemented by a creamy cashew-based sauce. This popular vegetarian dish is lightly spiced with fragrant cumin, cardamom, and garam masala. It offers a balanced blend of earthy, aromatic flavors. To achieve the perfect Methi Matar Malai, first sauté fresh methi leaves with peas. Then, blend a smooth paste of cashews, onions, and spices. Adding cream and milk creates a luxurious texture, ideal for pairing with naan or rice. Follow our recipe to enjoy this classic North Indian fenugreek curry at home!

Benefits of Methi

Methi (fenugreek) is a powerhouse of health benefits, known for its antioxidant and anti-inflammatory properties. Rich in vitamins A, C, and K, methi leaves boost immunity, improve skin health, and aid in digestion. They are a natural source of fiber and iron, which can support heart health and reduce fatigue. The compounds in methi leaves may help regulate blood sugar levels, making it a great choice for people managing diabetes. Additionally, fenugreek is known to improve metabolism. It supports weight management. This makes methi matar malai a flavourful yet nutritious addition to any diet.

Ingredients for Methi Matar Malai

• Fenugreek Leaves (Methi): Fresh methi leaves are the star of this dish. They bring an earthy, slightly bitter flavor. This taste is both unique and aromatic. They are packed with antioxidants and help enhance the curry’s authentic taste.
• Green Peas (Matar): Peas add a subtle sweetness. This sweetness balances the bitterness of the methi leaves. Peas also add color and texture. They’re a great source of fiber and plant-based protein.
• Cashews: Soaked and blended, cashews create a creamy base, adding richness without needing much cream. They also add a mild nutty flavor and thickness to the curry, making it luxuriously smooth.
• Onions: Chopped onions provide a sweet, savory depth to the dish, forming a foundational layer of flavor. They caramelize slightly, adding a gentle sweetness that complements the other ingredients.
• Ginger-Garlic Paste: Essential for authentic Indian flavour. Ginger and garlic add a bold, spicy undertone to the curry. They enhance its overall warmth.
• Green Chili: This adds a hint of heat. You can adjust it to taste. It balances the creaminess of the dish and adds freshness.
• Coriander Powder and Garam Masala: These spices add layers of earthy and warming flavours, making the dish fragrant and balanced.
• Milk and Cream: These ingredients bring creaminess and mellow the stronger flavors, giving Methi Matar Malai its signature rich texture.
• Asafoetida (Hing): Just a pinch of this spice adds a unique savory note. It enhances the other spices and adds depth to the curry.
• Cardamom Powder: A hint of cardamom adds a fragrant aroma to the curry. It also provides a slightly sweet scent, making the dish more aromatic and enjoyable.
• Kasuri Methi: Dried fenugreek leaves add an extra layer of flavor. They intensify the methi taste and bring out the earthy tones of the curry.

Method to make Methi Matar Malai

Step 1: Prepare Fenugreek Leaves

Start by thoroughly washing the fenugreek leaves (methi) and pat them dry. Roughly chop the leaves and set them aside.

Step 2: Sauté Spices and Aromatics

In a pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and allow them to sizzle. Now add finely chopped onions and sauté until translucent. Add ginger-garlic paste, green chili, soaked cashews, coriander powder, and garam masala, and cook for 2-3 minutes until fragrant.

Step 3: Blend to a Smooth Paste

Add a little water to the pan and bring it to a boil, cooking for a couple of minutes. Turn off the heat and allow the mixture to cool. Transfer it to a blender and blend into a smooth paste.

Step 4: Cook Fenugreek and Peas

In the same pan, add the remaining 2 tablespoons of oil. Add a pinch of asafoetida (hing) for extra flavor, followed by the chopped fenugreek leaves and green peas (matar). Sauté for a few minutes until the leaves begin to wilt and the peas are heated through.

Step 5: Combine and Simmer

Add the ground paste to the pan and mix well. Pour in milk and cream, stirring to combine, and let it simmer. This step brings out the creamy texture and marries the flavors together beautifully.

Step 6: Season and Finish

Add salt, a pinch of cardamom powder, chaat masala, and a sprinkle of kasuri methi (dried fenugreek). Stir well and allow the curry to simmer briefly for maximum flavor infusion.

Step 7: Serve

Turn off the heat and transfer your creamy Methi Matar Malai to a serving bowl. Serve hot with naan, roti, or rice for a deliciously aromatic, restaurant-style curry at home.

Pro Tips for best methi matar malai

1. Use Fresh Fenugreek if Possible: Fresh fenugreek (methi) leaves have a wonderful aroma and flavor. To reduce bitterness, soak the leaves in salt water for 10-15 minutes before rinsing and patting them dry.

2. Adjust Creaminess with Milk and Cream: Balance cream and milk to get your desired level of creaminess. For a thicker curry, use more cream; for a lighter one, add more milk.

3. Add a Pinch of Sugar: Add a small amount of sugar. It balances the slight bitterness of fenugreek leaves. This enhances the flavors without overpowering the curry.

4. Cashew Paste for Richness: Ensure the soaked cashews are well-blended to a smooth paste. This smooth paste adds depth and richness to the curry. You can even add a few almonds for a slightly nuttier flavor.

5. Slow Simmer for Enhanced Flavor: After adding the ground paste and cream, let the curry simmer on low heat. Allow it to simmer for a few minutes. This helps the spices infuse well and gives a rich, well-rounded taste.

6. Finish with Kasuri Methi and Cardamom: Add crushed kasuri methi (dried fenugreek leaves) at the end. This enhances the aroma and authentic flavor. Cardamom powder also enhances the aroma and flavor.

7. Serve Immediately: This curry tastes best when freshly cooked. Serve hot with naan, roti, or paratha to enjoy the full creamy flavor.

Following these tips should give your Methi Malai Matar a beautifully balanced flavor and creamy texture!

Why to make methi matar malai

1. Deliciously Creamy Texture: Methi Matar Malai has a creamy texture because of a rich blend of cashews. The dish includes cream and milk. It delivers a luxurious taste for anyone who loves indulgent curries.

2. Unique Flavor Combination: The dish achieves complexity and satisfaction through its balance. It combines slightly bitter fenugreek leaves, sweet green peas, and aromatic spices.

3. Packed with Nutrients: Fresh methi leaves are rich in vitamins and antioxidants. Green peas provide fiber and protein. This combination makes the curry a nutritious choice for a vegetarian meal.

4. Customizable Heat and Spice: You can adjust the green chili and spices. This allows you to tailor the dish to your preferred level of spice. This makes it ideal for a family meal. It’s also suited for a special gathering.

5. Authentic Indian Flavor: Methi Matar Malai has a base of cumin, coriander, and garam masala. It brings authentic North Indian flavors into your kitchen. This offers a restaurant-style experience at home.

6. Versatile Pairing Options: This creamy curry pairs beautifully with naan, roti, or steamed rice. These options give you flexibility in meal planning.

7. Simple Steps for a Gourmet Dish: Methi Matar Malai tastes complex. However, it is easy to prepare with straightforward steps. This makes it ideal for cooks of all levels.

8. Impressive Dish for Guests: The rich, aromatic sauce highlights this dish. Its vibrant colors make it eye-catching. It’s perfect for impressing family and friends at any dinner.

Methi Matar Malai is a must-try for those who love creamy, comforting, and healthful Indian flavours.

Other Methi recipes

If you love fragrance and flavours of methi, try following

• Methi Chicken
• Methi Thepla
• Methi Paneer

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