Methi Matar Malai Recipe | Fenugreek and peas curry

Methi malai matar is a delicious mild gravy made up of fenugreek leaves, peas and cream. First time I had tasted this wonderful recipe at Indian restaurant of London. It was fabulous so I thought to give it a try at home.

But after researching and due to some past experience I was afraid to try this recipe because of bitterness of fenugreek leaves.

To be honest, I have tried more than thrice to get it perfect. Now it has become a favourite one of my family.

Some other quick dinner gravies available on blog.

1. Paneer butter masala

2. Shahi paneer 

3. Palak paneer recipe 

4. kadai paneer 

5. kadai mushroom recipe 

Methi Matar Malai Recipe is not very spicy, instead it is at bit sweet and mild node. Generally in restaurants, they add huge amount of cream and fat to make it creamy and palatable. In this recipe I have followed some short cuts to avoid extra fat without compromising it’s flavour.

Don’t be afraid of bitterness of fenugreek, make this recipe as I have made and it won’t be bitter at all. I hope it will become favourite of your family too. Let’s jump to recipe.

Ingredients

1 1/2 cups fenugreek leaves
3 cups water
1 teaspoon salt

For the onion paste

1 cup onion, roughly chopped
2 cardamom pods
2 tablespoons cashew nuts
1 tablespoon almonds
1 tablespoon fennel seeds
2 green chilies (adjust to taste)

Other ingredients

1 cup green peas
1 tablespoon ghee
1 teaspoon grated ginger garlic or paste
1/2 teaspoon cumin seeds
1/4 teaspoon garam masala
1/4 teaspoon white pepper powder
1/2 teaspoon cumin powder
1/2 teaspoon cardamom powder
2 dates, roughly chopped
1/2 cup milk
1 teaspoon home made malai
salt to taste
1 teaspoon kasoori methi, crushed

Step by step Methi Matar Malai Recipe

Step 1. Pluck fresh fenugreek leaves from stem and wash them.
Then take 2 cups of cold water in a bowl and mix 1 teaspoon of salt. Sink the fenugreek leaves for at least 20 minutes. After 20 minutes drain all the water out. This will take out all bitterness from the fenugreek leaves.
Mean while we can prepare the spice mixture for gravy.

Step 2. Take ingredients cashew nuts, almonds, cardamom pods, green chilies, fennel seeds and chopped onion into a sauce pan. Add 1/2 cup of water and boil it on medium heat for 10 minutes.

After 10 minutes, drain the remaining water and grind it in a mixture jar.

It will turn into fine smooth mixture.

Note – I have boiled the ingredients to avoid the extra fat and it blends the ingredients well to give creamy texture.  Another benefit of boiling it is to reduce bitterness of raw onion. (I have noticed that whenever i grind raw onion, it makes gravy bitter. So then onwards I always cook onions before grinding.)

Step 3. Now boil fenugreek leaves along the shelled peas.

Drain excess water using a siever. Don’t squeeze the veggies.  Note – don’t throw drained water, we can use it in gravy later.

Step 4. Place a wok on medium flame and heat a tablespoon of ghee or butter.

Step 5. Add cumin seeds and saute till they splutter. Then add grated ginger and garlic, saute for next 30 seconds or till the raw aroma goes off.

Step 6. Add ground mixture prepared in step 2. and saute on medium low heat.

After 2 – 3 minutes, the mixture will start loosing ghee in sides. It means that masala is cooked now.

Step 7. Add spices garam masala, white pepper powder, cumin powder and cardamom powder.

Saute again for 1 minute.

Step 8. Add cooked fenugreek leaves and peas.

Step 9. Mix it and add the saved water in above step 3 to adjust the consistency.

Step 10. Turn flame to minimum and cook for another 2 minutes.

Step 11. Add crushed dates and Salt. Give it a mix.

Note – Using dates is totally optional, you can substitute it with sugar or jaggery.

Step 12. Add milk and mix it.

Note – To reduce quantity of cream used,  I have used milk as substitute, it is optional.

Step 13. Add crushed kasoori methi.

Step 14. At last, add 1 teaspoon of homemade cream and switch off the gas. Methi malai matar is ready to serve with chapati or naan.

Print

Methi Matar Malai Recipe

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

 

Methi Matar Malai Recipe is a delicious mild gravy made up of fenugreek leaves, peas and cream.

Course: Main

Cuisine: Indian

Servings: 4 Servings

Author: Rachna's Kitchen

Ingredients

• 1 1/2 cups fenugreek leaves
• 3 cups water
• 1 teaspoon salt

For the onion paste

• 1 cup onion roughly chopped
• 2 cardamom pods
• 2 tablespoons cashew nuts
• 1 tablespoon almonds
• 1 tablespoon fennel seeds
• 2 green chilies adjust to taste

Other ingredients

• 1 cup green peas
• 1 tablespoon ghee
• 1 teaspoon grated ginger garlic or paste
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon garam masala
• 1/4 teaspoon white pepper powder
• 1/2  teaspoon cumin powder
• 1/2 teaspoon cardamom powder
• 2 dates roughly chopped
• 1/2 cup milk
• 1 teaspoon home made malai
• salt to taste
• 1 teaspoon kasoori methi crushed

Instructions

1. Pluck fresh fenugreek leaves from stem and wash them.

2. Then take 2 cups of cold water in a bowl and mix 1 teaspoon of salt. Sink the fenugreek leaves for at least 20 minutes. After 20 minutes drain all the water out. This will take out all bitterness from the fenugreek leaves.
3. Mean while we can prepare the spice mixture for gravy.

4. Take ingredients cashew nuts, almonds, cardamom pods, green chilies, fennel seeds and chopped onion into a sauce pan. Add 1/2 cup of water and boil it on medium heat for 10 minutes.

5. After 10 minutes, drain the remaining water and grind it in a mixture jar.
6. It will turn into fine smooth mixture.

7. Now boil fenugreek leaves along the shelled peas.

8. Drain excess water using a siever. Don't squeeze the veggies.  Note - don't throw drained water, we can use it in gravy later.

9. Place a wok on medium flame and heat a tablespoon of ghee or butter.

10.  Add cumin seeds and saute till they splutter. Then add grated ginger and garlic, saute for next 30 seconds or till the raw aroma goes off.

11.  Add ground mixture prepared in step 2. and saute on medium low heat. After 2 - 3 minutes, the mixture will start loosing ghee in sides. It means that masala is cooked now.

12. Add spices garam masala, white pepper powder, cumin powder and cardamom powder.

13. Saute again for 1 minute.

14.  Add cooked fenugreek leaves and peas.

15. Mix it and add the saved water in above step 3 to adjust the consistency.

16. Turn flame to minimum and cook for another 2 minutes

17. Add crushed dates and Salt. Give it a mix.

18. Add milk and mix it.

19. Add crushed kasoori methi.

20. At last, add 1 teaspoon of homemade cream and switch off the gas. Methi Matar Malai is ready to serve with chapati or naan.