oday s recipe of methi matar malai is a punjabi north indian recipe which is very

popular. methi matar malai can also be found in the menu of most north indian re
staurants. i remember the first time i made this recipe from a food blog. i don t
remember which food blog it was. the recipe was a disaster :-(
at that time i did not have a website of my own. so i never remembered which sit
e and even today with thousands of food blogs and sites, i cannot keep a track ..
i have a weak memory for names so i often confuse names with each other.
i had decided then that i am never going to make methi matar malai again. recent
ly i again saw this recipe in some cook books. i was scared to try it again coz i
don t like to waste food.
some times i do encounter disaster in recipes, especially in bakes and desserts.
but i make sure that even if the cake has become too moist or too dry or the pu
dding or mousse has not set well we still eat it.
i don t like to waste food its deeply ingrained in me not to waste food and always
be thankful for every morsel of bread the creator is offering you.
malai methi matar
i never throw away left over food. most of the times, we end up having previous
day s left over dinner like sabzi or dal the next day. sometimes i just make a goo
d sandwich for breakfast with left over sabzis like aloo gobi, aloo capsicum or
aloo beans.
the left over dal i make parathas out of it. just mix the leftover dal with the w
heat flour with chopped onions, green chilies and some ajwain. make delicious me
thi chana dal parathas for breakfast.
coming back to this recipe of methi matar malai i am glad i made it again. it wen
t very well with the parathas for lunch and later with rice for dinner.
this is a sure shot winner recipe. its creamy, smooth, delicious and of course h
ealthy too with the methi/fenugreek and peas. this was so good, it will even bea
t the matar methi malai served in restaurants.
this methi matar malai recipe can be made in flat 40 minutes if you have the fen
ugreek leaves ready and chopped. you have to boil the peas first and when you ar
e making the paste and frying it et all, you can keep the peas for cooking in a
microwave or on the stove. i made it twice now and both times the results were g
ood.
the recipe is good for kids too, especially if you want to feed them fenugreek/m
ethi. there is no bitterness or bitter taste. it is on the sweeter side due to t
he presence of cream, onions and cashews. plus not at all spicy.
so lets begin step by step matar methi malai recipe:
1: you will need 2 cups fresh methi/fenugreek leaves. pluck the leaves from the
stem, wash the leaves in running water well to remove the mud impurities. drain
and then chop the leaves finely.
methi matar malai - methi fresh leaves
2: take all the ingredients for the paste in a grinder or blender
namely 1 chopp
ed medium sized onion, 1 inch chopped ginger, 3-4 chopped garlic cloves, 1 tsp c
umin and 1-2 chopped green chilies
methi matar malai

3: make a smooth paste and remember to add cup cashews if you have forgotten the
m :-)
methi matar malai
4: prepare a smooth paste without any water. add very little water if required.
methi matar malai
5: heat 2 tbsp ghee or oil in a pan or kadai and then add the paste to it.
methi matar malai
6: fry the paste in ghee till it become aromatic. you don t have to brown the past
e. stir in between to ensure that the paste does not stick to the pan. if it doe
s stick then add some water.
methi malai matar recipe
7: add the chopped fenugreek/methi and ( or cup) water to the paste.
methi malai matar recipe
8: mix it well.
recipe of methi matar malai
9: simmer for some more minutes.
methi matar malai
10: now add 1 cup boiled matar/peas.
methi matar malai
11: then add 1 cup fresh cream/malai.
methi matar malai
12: simmer for a some more minutes and lastly add some sugar as required and sal
t.
methi matar malai
13: mix well and simmer for a minute. garnish with coriander leaves and serve th
e methi matar malai with naan or parathas or rotis. methi matar malai also goes
well with plain boiled basmati rice or jeera rice.
methi matar malai
if you are looking for more curry recipes then do check restaurant style methi m
ushroom, palak paneer, lauki kofta, paneer butter masala, and mushroom peas curr
y.
methi matar malai recipe below:
4.7 from 22 reviews
methi matar malai recipe
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PREP TIME

15 mins
COOK TIME
25 mins
TOTAL TIME
40 mins
methi matar malai is a popular punjabi north indian curry.
AUTHOR: dassana
RECIPE TYPE: curry
CUISINE: north indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
Main ingredients:
2 cups chopped fresh fenugreek leaves/methi
1 cup boiled green peas/ matar
1 cup fresh cream/malai
2 tbsp ghee or oil
or cup water
sugar as required (optional)
salt to taste
Ingredients for the paste:
1 medium size onion, chopped
1 tsp cumin seeds
3-4 cloves garlic, chopped
1 inch ginger, chopped
1 or 2 green chilies, chopped
cup cashewnuts
Garnish:
a few coriander leaves, chopped
INSTRUCTIONS
Making the paste:
add all the ingredients to make the paste in a blender. grind without adding
water. if need arises, add some little water while grinding.
Making the matar methi malai:
heat ghee or oil in a pan or kadai.
add the ground paste and fry the paste 6-7 minutes till it starts giving a f
ragrant aroma.
keep on stirring in between to avoid the paste from sticking to the pan.
add a little water if it sticks to the pan.
add chopped fenugreek leaves and cup water or more.
mix well and simmer for 10 minutes.
add the boiled peas and cream.
simmer for 5-6 minutes on a low flame.
add the sugar and salt and mix well.
garnish with coriander leaves and serve methi matar malai hot with naan, par
athas or phulkas.
NOTES
if using fresh homemade cream or malai: freeze the cream and then whip it till i
t becomes smooth and soft. don't add warm malai or without whipping it as this w
on't give you a good creamy texture. i used ready made amul fresh cream but you
can get the same results with fresh malai. you don't need to whip or beat the cr

eam if you are using ready made cream.

NUTRITION INFORMATION