today’s recipe of methi matar malai is a punjabi north indian recipe which is very popular. methi matar malai can also be found in the menu of most north indian restaurants. i remember the first time i made this recipe from a food blog. i don’t remember which food blog it was. the recipe was a disaster
at that time i did not have a website of my own. so i never remembered which site and even today with thousands of food blogs and sites, i cannot keep a track….. i have a weak memory for names so i often confuse names with each other.
i had decided then that i am never going to make methi matar malai again. recently i again saw this recipe in some cook books. i was scared to try it again… coz i don’t like to waste food.
some times i do encounter disaster in recipes, especially in bakes and desserts. but i make sure that even if the cake has become too moist or too dry or the pudding or mousse has not set well… we still eat it.
i don’t like to waste food… its deeply ingrained in me not to waste food and always be thankful for every morsel of bread the creator is offering you.
i never throw away left over food. most of the times, we end up having previous day’s left over dinner like sabzi or dal the next day. sometimes i just make a good sandwich for breakfast with left over sabzis like aloo gobi, aloo capsicum or aloo beans.
the left over dal… i make parathas out of it. just mix the leftover dal with the wheat flour with chopped onions, green chilies and some ajwain. make delicious methi chana dal parathas for breakfast.
coming back to this recipe of methi matar malai… i am glad i made it again. it went very well with the parathas for lunch and later with rice for dinner.
this is a sure shot winner recipe. its creamy, smooth, delicious and of course healthy too with the methi/fenugreek and peas. this was so good, it will even beat the matar methi malai served in restaurants.
this methi matar malai recipe can be made in flat 40 minutes if you have the fenugreek leaves ready and chopped. you have to boil the peas first and when you are making the paste and frying it et all, you can keep the peas for cooking in a microwave or on the stove. i made it twice now and both times the results were good.
the recipe is good for kids too, especially if you want to feed them fenugreek/methi. there is no bitterness or bitter taste. it is on the sweeter side due to the presence of cream, onions and cashews. plus not at all spicy.
so lets begin step by step matar methi malai recipe:
1: you will need 2 cups fresh methi/fenugreek leaves. pluck the leaves from the stem, wash the leaves in running water well to remove the mud impurities. drain and then chop the leaves finely.
2: take all the ingredients for the paste in a grinder or blender – namely 1 chopped medium sized onion, 1 inch chopped ginger, 3-4 chopped garlic cloves, 1 tsp cumin and 1-2 chopped green chilies…
3: make a smooth paste and remember to add ½ cup cashews if you have forgotten them
4: prepare a smooth paste without any water. add very little water if required.
5: heat 2 tbsp ghee or oil in a pan or kadai and then add the paste to it.
6: fry the paste in ghee till it become aromatic. you don’t have to brown the paste. stir in between to ensure that the paste does not stick to the pan. if it does stick then add some water.
7: add the chopped fenugreek/methi and (¼ or ½ cup) water to the paste.
8: mix it well.
9: simmer for some more minutes.
10: now add 1 cup boiled matar/peas.
11: then add 1 cup fresh cream/malai.
12: simmer for a some more minutes and lastly add some sugar as required and salt.
13: mix well and simmer for a minute. garnish with coriander leaves and serve the methi matar malai with naan or parathas or rotis. methi matar malai also goes well with plain boiled basmati rice or jeera rice.
methi matar malai recipe below:
- 2 cups chopped fresh fenugreek leaves/methi
- 1 cup boiled green peas/ matar
- 1 cup fresh cream/malai
- 2 tbsp ghee or oil
- ¼ or ½ cup water
- sugar as required (optional)
- salt to taste
- 1 medium size onion, chopped
- 1 tsp cumin seeds
- 3-4 cloves garlic, chopped
- 1 inch ginger, chopped
- 1 or 2 green chilies, chopped
- ½ cup cashewnuts
- a few coriander leaves, chopped
- add all the ingredients to make the paste in a blender. grind without adding water. if need arises, add some little water while grinding.
- heat ghee or oil in a pan or kadai.
- add the ground paste and fry the paste 6-7 minutes till it starts giving a fragrant aroma.
- keep on stirring in between to avoid the paste from sticking to the pan.
- add a little water if it sticks to the pan.
- add chopped fenugreek leaves and ¼ cup water or more.
- mix well and simmer for 10 minutes.
- add the boiled peas and cream.
- simmer for 5-6 minutes on a low flame.
- add the sugar and salt and mix well.
- garnish with coriander leaves and serve methi matar malai hot with naan, parathas or phulkas.