Methi Matar Malai is a flavorful Indian dish that combines the bitterness of fenugreek leaves (methi) with the sweetness of green peas (matar) in a rich and creamy gravy. This dish is a famous recipe in North Indian cooking and is served as a main course dish go along with naan bread, roti, or rice. Its rich and creamy texture and clear flavors make it a favorite among vegetarians and non-vegetarians alike.
To prepare Methi Matar Malai, required ingredients are fresh fenugreek leaves (fenugreek leaves are known for their strong flavor and slight bitterness, which adds depth to the dish), green peas, paneer, malai or fresh cream and spices.
Methi Matar Malai can also be altered to accommodate a variety of palates. You can use more cream or cashew paste to make the gravy richer. You can personalize the recipe by changing the amount of spicy flavor by adding extra or fewer green chilies. For additional texture and flavor, some varieties also include paneer, or Indian cottage cheese, or almonds.
This recipe has nutritional advantages in addition to being a delectable treat. Since fenugreek leaves are a rich source of vitamins, minerals, and antioxidants, Methi Matar Malai is a nutritious and tasty supplement to any diet. It’s a filling and satisfying lunch option because of the protein-rich green peas and the creamy gravy.
Serve hot Methi Matar Malai over rice, roti, or naan bread for a filling and aromatic dinner. This recipe is an incredible culinary delicacy that is guaranteed to wow your family and guests, thanks to the earthy flavors of fenugreek leaves, the sweetness of green peas, and the creamy texture of the gravy. Savor the flavorful and filling Methi Matar Malai for a unique treat on any occasion!
INGREDIENTS:
- Almonds (soaked) – 15-20
- Cashews (soaked) – 15-20
- Poppy Seeds (khus-khus) – 2 tbsp
- Oil – 4 tbsp
- Paneer – 200 grams
- Onion – 1 finely chopped
- Green chillies – 2 finely chopped
- Ginger & Garlic Paste – 1 tsp
- Fenugreek Leaves (methi) – 1 bunch
- Green Peas – ½ bowl
- Coriander Powder – 2 tsp
- Red Chilli Powder – 1 tsp
- Turmeric – ½ tsp
- Salt as per taste
- Garam Masala – ½ tsp
- Water – 1 glass
- Malai or Fresh Cream – 4-5 tbsp
DIRECTIONS:
- Take a mixi jar and add 15-20 soaked almonds.
2. Add 15-20 soaked cashews.
3. Add 2 tbsp soaked poppy seeds (khus-khus). Grind it without adding any water (add water if required).
4. Dry fruits paste is ready for gravy. Keep aside.
5. Now take tawa or pan and add little oil to roast paneer.
6. Add 200 grams paneer and roasted it on medium flame.
7. Fry until the paneer turns golden brown, keep aside.
8. Take a kadai and heat 4 tbsp oil.
9. Then add 1 finely chopped onion .
10. Add 2 finely chopped green chillies.
11. Saute until onion turns golden brown in color.
12. Add 1 tsp ginger and garlic paste and saute for a minute on low medium flame.
13. Now add 1 big bowl of methi (fenugreek leaves) or 1 bunch of methi (fenugreek leaves).
14. Mix well and cook for 3-4 minutes on medium flame.
15. Add ½ bowl of green peas.
16. Cover and cook for 5 minutes on low flame.
17. Now add grinded almond and cashew paste and mix it well.
18. Add 2 tsp coriander powder.
19. Add 1 tsp red chilli powder.
20. Add ½ tsp turmeric powder.
21. Add salt as per taste.
22. Add ½ tsp garam masala.
23. Mix well.
24. Add 1 glass of water and mix well.
25. Cover and cook for 5-6 minutes on low flame.
26. Further add 4-5 tbsp malai or fresh cream and mix.
27. Cook for 10 minutes on low flame.
28. Now add roasted paneer and mix well.
29. Cover and cook for another 3-4 minutes.
30. Methi matar malai paneer is ready, turn off the flame.
31. Serve healthy and delicious recipe with hot roti.
