How to make Methi Matar Malai Recipe

With the winters approaching, the demand for hot soup, broths and gravies are high. So today, I would be sharing the recipe of Methi Matar Malai, it’s a typical North Indian food, probably originating to the Punjabis. This is a smooth, delicious and wholesome dish that can be served as in a meal to be enjoyed with plain rice or chappati, much like Matter Paneer. Speaking of which, if you like you can add dices of paneer in it, you can do that as well; though I am showing you the authentic recipe. It can also be ideal for a heavy breakfast.

MORE VEGETABLE RECIPES YOU MAY LIKE: Kadai Paneer, Paneer Capsicum Masala, Palak Paneer, Homemade Paneer, Paneer Butter Masala

Methi Matar Malai is authentically prepared with fenugreek leaves, not the seed, for a soothing flavor, as the main beauty of this dish is its light and creamy taste. The seeds would add more pungency which is not really coveted here. This gravy has a tinge of sweetness, and the bitterness of the fenugreek is completely subdued, by the creamy concoction of poppy seeds and cashew paste. The consistency of the gravy can be liquid, like a curry or dal, or thick and frothy, as you desire. If you want it thick and dense, then add little or no water.

I do buy off-season vegetables sometimes, but nothing compares to the sweet taste of season’s fresh peas. I could have used lots of other vegetables in it, ideally, carrots, beet, cabbage and cauliflower, but I prefer to have it this way, if you have more vegetables in store, then use as you like.

Boiling the peas in a bit of salt would be good, especially if you are using frozen peas, so as to make them soft and enlivened. If you are using fresh peas, and like them hard then cooking them with the gravy should be sufficient but there is a leafy smell in the peas that my children slightly dislike, so I blanch the peas.

This dish is quite rich, and high on calories, because of the cashew and malai (whole cream). However, unless you have any health issues that specifically prescribe on avoiding foods like this, it is a very healthy and essentially nutritional food for people in general. Methi is in fact good for weight watchers, and even lowers cholesterol, and is a rich source of flavanoids and polyphenols that has high antioxidant effects. If you are a general weight watcher and calorie counter, I would recommend, that you enjoy this food whole heartedly, as your body needs vital nutrients, and a freshly made bowl of this wholesome dish, on a winter afternoon will do only good.

How to make Methi Matar Malai:

• Soak Cashew, poppy seeds in water for 30 minutes and keep aside.

• Put little ghee in a pan, once ghee becomes little hot add cumin seed and sauté it till it becomes light brown.

• Now add Chopped onions and sauté it on medium flame till it becomes soft and translucent. Let it slightly cool down.

• Take a jar and put cooked onions, chopped ginger, garlic, chopped green chilly, soaked cashew and poppy seeds along with water. Grind it into a smooth paste. Onion paste is ready

• Coarsely grind whole garam masala into mortar and pestle. Keep aside

• Put 2tbsp of ghee in the same pan in which i have sauted onion, now add onion paste and cook on medium flame by stirring continuously till it starts leaving the sides of pan and all the moisture evaporates.

• Now add coarsely grounded whole garam masala, salt to taste, freshly chopped, washed fenugreek leaves, mix it well and cook for further2-3 minutes.

• Now add milk, cream (malai), boiled green peas and mix it till all the spices get blended well. Let it come to boil. Consistency of the gravy should be medium thick so adjust it by adding water.

• Serve hot with roti, naan, parantha. It also goes well with jeera rice, plain rice.

Note:                        

• Boil green peas in pressure cooker with little salt and water. If you are using frozen green peas then boil in a deep pan for 3-4 minutes.