Methi Matar Malai

Creamy, smooth, delicious and healthy – that is Methi Matar Malai  for you, is a very popular North Indian delicacy which goes really well with Roti / Chapathi. Low on spice, this rich side dish is one which kids and adults cherish alike. If you have some guests coming home and have fenugreek leaves in stock, then this is a sure shot recipe to look up to. The sweetness of the cream, peas and cashew balances well with the bitterness of the fenugreek leaves.

Let‘s quickly look into the recipe.

Total time: 25 minutes

Preparation time: 10 minutes

Cooking time: 15 minutes

Servings: 2

Ingredients:

Fenugreek leaves: 1 cup

Green peas (Cooked): 1 cup

Fresh cream: 1 cup

Ghee/oil: 2 tbsp.

Water: As required

Sugar: 1 tsp.

Salt: As per taste

Cinnamon powder: ½ tsp.

For the paste:

Jeera/Cumin seeds: 1 tsp.

Onion: 2 medium sized (chopped)

Cashew: 1/4th cup

Garlic cloves: 4-5

Ginger: 1 inch

Green chilli: 1

Coriander leaves: For garnishing

Method:

• Add all the ingredients mentioned under “For the paste” in a blender / mixer and grind to a smooth paste. Keep aside

• Heat oil / ghee in a pan and add the ground paste, fry for 5-7 minutes in medium heat until it turns aromatic

• Keep stirring to prevent the paste from sticking on to the bottom. If required add little water in between
• Add chopped fenugreek leaves. Saute for a few minutes. Add cinnamon powder. Mix well and continue cooking in low heat for about 6 minutes

• Add green peas, cream and mix well

• Add sugar and salt and mix well

• Garnish with coriander leaves and serve hot with rotis / chapathi / rice

Methi matar malai stories:

With the onset of spring, the first thing that I wished to do was to grow some herbs and flowering plants at home. Yes, the greenery around is a feast to the eyes. I readied the pot and sowed the fenugreek seeds. In few days I could see the little plants blooming out of the soil and then on, there was no looking back. In a few days, the leaves were big enough to be trimmed. I got about a cup full of fresh homegrown fenugreek leaves and I wanted to try out something with this. Methi matar malai was the first which crossed my mind. This would be one dish which is ordered more often than not, when visiting a restaurant. The aromatic creamy gravy is always a delight to have. And now that I prepared this at home with home grown fenugreek leaves, the happiness simply multiplied!!!