Methi matar malai dhaba style is a traditional North Indian Curry. Peas cooked in creamy fenugreek gravy is an easy Punjabi curry which is smooth and fragrant. I consider it one of the best Punjabi main course curries. You may see many people order this at an Indian restaurant. It tastes slightly sweet as it is a cream based curry.
Most people can have it especially those who cannot handle the heat of very spicy curries. This North Indian methi curry is low on spices & perfect for kids who cannot handle too much chilly. It also has the goodness of iron-rich fenugreek leaves.
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It uses full cream so I can reuse the left over heavy cream when I bake a cake. Great for a mid week special. Enjoy the cake on a Sunday, use the rest by mid week. It needs minimal fresh ingredients. You can make it without onion and garlic Jain style as well.. Also, add some paneer if you want a variation. Hence you can make it anytime especially if guests are coming at short notice. Goes well with naan bread or Tandoori roti.
Benefits of methi curries
- Great for digestion
- Iron rich greens so very beneficial for those who are anemic.
- Best for breastfeeding mothers as it helps lactation.
- Good for diabetics as it improves insulin responses.
- Cures mouth ulcers.
- Powerful antioxidants.
Equipment
- Blender
- Frying pan
- Saucepan
Ingredients
- Fresh fenugreek leaves
- Full fat cream
- Frozen green peas / fresh green peas
- Oil
- Cumin seeds
- Onion chopped
- Ginger
- Green chillies
- Cashews
- Sugar
- Salt as per taste
- Water
how to make methi matar malai?
- Take finely chopped methi leaves
- Boil 4-5 cups of water in a pan. Add chopped fenugreek leaves and switch off the flame. Drain the water. Keep the fenugreek leaves aside.
- Heat 1 tbsp. oil in a pan. Sauté cumin, chili, onion & ginger until onion is golden brown.
- Add cashews and cook for few minutes. Keep it aside.
- Blend with ½ cup water once it cools. Make a smooth paste.Pass it through a sieve.
- Heat remaining oil in a pan and add the blended puree to it. Let it cook for 4-5 mins.
- Add fenugreek leaves and cook along with some salt(not too much salt).
- Add ½ cup water, cream, peas and sugar. Let it come to a boil. Add more water if required.
Turn off the heat. Serve methi matar hot with tandoori roti or chapathi.
Substitution
If you do not have fresh methi leaves you may substitute fenugreek leaves with dried ones, known as kasoori methi or use frozen methi instead. If using fresh peas is not possible due to season, use frozen peas.
Variations
This easy matar malai recipe can have variations as per your choice. Add mushrooms to it to make matar malai mushroom or some paneer to make matar malai paneer as per your choice. Add baby corn or corn kernels to make methi corn malai. If you do not have these greens at home, add palak or spinach to make palak malai matar. If you want to avoid malai, make aloo methi matar instead. Ensure you add potatoes first as they need longer time to cook. You can also used fenugreek leaves along with carrots to make an easy gajar sabji or with potatoes to make an easy aloo curry if you are vegan or want a quick dry sabji without the cream.
Storage
This is best stored in refrigerator for 1-2 days.
Related links
Methi malai matar recipe
Equipment
- Blender
- frying pan
- saucepan
Ingredients
- 1 bunch 2 cup chopped methi leaves
- 1 Onion chopped
- 2 tablespoon oil
- 1 tablespoon cumin seeds
- 1 small piece ginger
- 1 medium green chilli
- 6-7 cashews 2 tbsp.
- 1 cup water
- 1 tablespoon sugar if you prefer little sweetness
- 1 cup green peas fresh / frozen peas
- ½ cup cream light or heavy or thickened cooking cream
- Salt as per taste
Instructions
- Boil 4-5 cups of water in a pan. Add chopped methi leaves and turn off the heat.
- Drain the water. Keep the fenugreek leaves aside.
- Heat 1 tbsp. oil in a pan. Sauté cumin, chili, onion & ginger until onion is golden brown.
- Add cashew and cook for few minutes. Turn off the heat.
- Blend with ½ cup water once it cools.
- Heat remaining oil in a pan and add the onion paste to it.
- Let it cook for 4-5 mins. Add fenugreek leaves and cook along with little salt.
- Add ½ cup water, cream, peas and sugar. Let it come to a boil. Add more water if required.
- Turn off the heat. Serve hot with tandoori roti or chapathi.
Notes
FAQs
Yes we can. Use same amount.
Soak peanuts and remove skin. Peanuts can be used in same quantity after removing skin.
You can also prepare methi matar malai with kasuri methi. Just soak the dry kasoori methi leave in warm water for 10 minutes , drain the excess water and use it.
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