Methi Malai Matar

Methi Malai Matar is a sweet, spicy and creamy North-Indian curry made with fenugreek/methi leaves, peas and cream. It is generally served with Indian flatbreads like roti or chapatti but can be served with naan or jeera rice. The curry is rich and creamy and is liked by everyone. 

Now, let me share a few tips and suggestions to make rich and creamy methi malai matar. First, do not experiment with the quantity of the ingredients, especially the fenugreek/methi leaves as they may spoil the flavor and taste. Second, make sure to finely chop the fenugreek/methi leaves, else the consistency will not be uniform. Third. make sure to saute the methi leaves for 2-3 mins so that the bitterness can be controlled. Alternatively, you can also blanch the methi leaves before adding to the curry. Finally, the cream should be added by keeping the flame on low, so that it does not curdle. 

Servings:- 2 servings

Course:- Curry

Cuisine:- North Indian

Ingredients:-

For Masala Paste:

1 tsp oil

1/2 onion, sliced

1 green chilli, slit

1/2 tsp ginger-garlic paste

1/8 cup cashew, soaked

For Curry:

1.5 tsp oil

1/2 tsp cumin seeds

1 cup fenugreek/methi leaves, finely chopped

1/2 cup water

1/4 cup cream

1/2 cup peas, boiled or frozen

1/4 tsp sugar

1/3 tsp salt

1/8 tsp garam masala

Method:-

1. Firstly, in a pan heat 1 tsp oil and saute onions till they turn golden brown in color. Next, add 1 green chilli and 1/2 tsp ginger-garlic paste. Saute them until the raw aroma goes away. 

2. Let the mixture cool completely and then transfer to a blender along with the soaked cashews. Blend them to a smooth paste by adding very little amount of water. Keep the paste aside. 

3. Now, in a large kadai heat 1.5 tsp oil and splutter 1/2 tsp cumin seeds in it. Next, add the prepared masala paste and saute them until oil starts releasing from the sides. 

4. Further add in the fenugreek/methi leaves and saute them for 2-3 mins. Next, add in 1/2 cup water and 1/4 cup cream. Mix them well making sure that the cream is well combined. 

5. Further add in 1/2 cup peas, 1/4 tsp sugar and 1/3 tsp salt. Mix them well and cover and cook them for 10-12 mins. Next, add 1/8 tsp garam masala and mix them well. 

6. Finally, serve and enjoy methi malai matar with hot lachha paratha.