Methi Matar Malai, a creamy and aromatic Indian dish, is a delightful blend of fresh fenugreek leaves (methi), tender peas (matar), and a rich, luscious gravy (malai). This vegetarian delight offers a captivating symphony of flavors – the subtle bitterness of fenugreek perfectly balanced by the sweetness of peas and the creamy richness of the sauce. It's a dish that's both comforting and elegant, perfect for a weeknight dinner or a special occasion. The vibrant green color alone is enough to entice your taste buds, promising a culinary experience that's both satisfying and memorable.
This recipe delivers an authentic Methi Matar Malai, capturing the true essence of this beloved Indian classic. Forget the complicated recipes you've seen before; this one is straightforward and easy to follow. Ready to dive into the step-by-step process and create your own culinary masterpiece? Let's get started!
Tools Needed
- Pan
- Mixer
Ingredients
- Ghee
- Cumin seeds: 1 teaspoon
- Black peppercorns: 8-10
- Cinnamon stick: 1 inch
- Black cardamom: 1 big
- Green cardamoms: 3 small
- Asafoetida: 2 spoons
- Onions: 2 large, finely chopped
- Bay leaves
- Ginger-garlic paste: 1.5 teaspoons
- Kashmiri red chili powder: 1 teaspoon
- Turmeric powder: 0.5 teaspoon
- Coriander powder: 1 spoon
- Salt: to taste
- Tomatoes: 3 large, pureed
- Sugar: 0.5 teaspoon
- Peas: 1.5 cups (fresh)
- Water: 1 cup
- Fresh fenugreek leaves: 1.5 cups
- Musk: 0.5 teaspoon
- Lemon juice: 1 teaspoon
- Green chili or julienned ginger
- Coriander leaves
- Cream: 0.5 cup
Step-by-Step Instructions
Step 1. Sauté Aromatics and Vegetables
- Melt ghee in a pan. Add cumin seeds, peppercorns, cinnamon, black cardamom, green cardamoms, asafoetida, and bay leaves. Fry briefly.
- Add chopped onions and fry until light golden brown.
- Add ginger-garlic paste and fry for 2 minutes.
- Add Kashmiri red chili powder and turmeric powder. Fry slightly.
- Add coriander powder, salt, and tomato puree. Fry until ghee separates.
- Add sugar.
Step 2. Cook Peas and Fenugreek
- Add peas and 1 cup of water. Cook on medium flame for 10-15 minutes until peas soften.
- Add fenugreek leaves and 0.5 cup water. Cook covered for 10-12 minutes until fenugreek softens.
Step 3. Incorporate Flavor Enhancers
- Stir in musk, lemon juice, green chili/ginger, and coriander leaves.
- Add cream. Cook covered for 2 minutes on medium flame.
Step 4. Serve and Enjoy
- Serve hot with roti, naan, or chapati.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Using fresh peas and fenugreek enhances the flavor.
- Adding sugar balances the slight bitterness of the fenugreek.
- Don't overcook the cream to prevent it from releasing ghee.
Nutrition
- N/A
FAQs
1. Can I use frozen peas instead of fresh peas?
Absolutely! Frozen peas work perfectly well in this recipe. Just make sure to thaw them completely before adding them to the gravy.
2. What if I don't have fresh fenugreek leaves?
You can substitute with 1-2 teaspoons of dried fenugreek leaves (kasuri methi). Add them towards the end of cooking for a slightly different, but still delicious, flavor.
3. Can I make this dish ahead of time?
Yes! Methi Matar Malai tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
With its vibrant green hue and irresistible creamy texture, Methi Matar Malai is a dish that's sure to become a family favorite. This recipe provides a simple yet flavorful approach to a classic Indian dish, perfect for both novice and experienced cooks. So go ahead, try this recipe and enjoy the deliciousness of this fragrant and satisfying vegetarian meal!