Methi Matar Malai Recipe | Peas with Fenugreek leaves Curry Recipe


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Methi matar is a rich and delicious dish made with fresh fenugreek leaves, peas , cream and Indian spices. Fenugreek/ methi leaves have a strong aroma and a slightly bitter in taste but, it taste wonderful when mix with peas, paneer or potatoes etc.

I have shared methi kattar malai recipe in step by step method with a detailed pictures below.

In a kadai heat ghee add bay leaf, cardamom, cinnamon stick.

Add ginger garlic paste saute till the raw aroma goes away.

In a blender add onions and almond blend to a fine smooth paste.

Add the onions almond paste keep on stirring in between to avoid the paste from sticking to the pan. You should see oil/ ghee releasing the sides do not brown the paste.

Now add red chili powder, cumin powder, garam masala powder and a pinch of turmeric powder.

In another pan roast methi leaves.

Add cream to the gravy . You can adjust the taste and preference for a lower calorie version use more milk.

Add roasted fenugreek leaves and boiled green peas and mix well.

Serve hot methi matar malai with naan, roti or rice.

INGREDIENTS

  • 1 cup boiled peas
  • 3/4 cup fenugreek leaves
  • 2 onions
  • 10-12 almonds/ cashews
  • 1 1/2 tablespoon ghee or oil
  • Cardamom
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon red chili powder
  • A pinch turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • Salt as needed
  • 1/4 cup cream

INSTRUCTIONS

  • In a kadai heat ghee add bay leaf, cardamom, cinnamon stick.
  • Add ginger garlic paste saute till the raw aroma goes away.
  • In a blender add onions and almond blend to a fine smooth paste.
  • Add the onions almond paste keep on stirring in between to avoid the paste from sticking to the pan. You should see oil/ ghee releasing the sides do not brown the paste.
  • Now add red chili powder, cumin powder, garam masala powder and a pinch of turmeric powder.
  • In another pan roast methi leaves.
  • Add cream to the gravy . You can adjust the taste and preference for a lower calorie version use more milk.
  • Add roasted fenugreek leaves and boiled green peas and mix well.
  • Serve hot methi matar malai with naan, roti or rice.

 

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