METHI MALAI MATAR

Methi Malai Matar Recipe | How to Make Methi Malai Matar | Restaurant Style

 What Is Methi Malai Matar Recipe?

Methi malaimatar has the sharpness of methi and the sweetness of malai and matar. And there has got to be a balance between the two. I never found that balance with the earlier recipes.

Malai lovers? You’d like malai pyaaz. Team up methi malai matar with butter naan.

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How To Make Methi Malai Matar

1. Boil the peas. For that take sufficient water in a pan and little salt. Add 1/4 tsp sugar. : Sugar helps the peas to retain its green color.

METHI MALAI MATAR

2. Add peas to it and boil until soft.

METHI MALAI MATAR

3. Strain Well I never understand whether in this case, we strain water or peas. Anyways keep the boiled peas aside.

METHI MALAI MATAR

4. Take 2 medium size onions, 5-6 garlic (don’t overdo the garlic, we just need a hint of it. There should be an argument on the table whether the dish has garlic or not… you know just that much ), 1 green chili, 1” piece of ginger, 15-16 soaked cashews.

METHI MALAI MATAR

5. Grind them to a fine and smooth paste. Add little water if required. I added 2-3 tbsp water. If don’t require water please let me know which brand’s food processor you are using.

METHI MALAI MATAR

6. Heat 2 tsp ghee. (I preferred ghee because this dish has a touch of sweetness).: Use a nonstick pan.

METHI MALAI MATAR

7. Add the paste.

METHI MALAI MATAR

8. Cook on low flame till the ghee separates.: Do not brown the paste.

METHI MALAI MATAR

9. Add 2 cups chopped fenugreek leaves.

METHI MALAI MATAR

10. Cook for 2 minutes.

METHI MALAI MATAR

11. Add the boiled peas.

METHI MALAI MATAR

12. Add a handful of dried fenugreek leaves. Yes, we are making a dish where fenugreek leaves i.e. methi is the main ingredient still we are adding dried fenugreek leaves. Because it gives an awesome flavor. And if you ask me… I love kasuri methi and when someone says add kasuri methi I don’t ask why? I add it.

METHI MALAI MATAR

13. Cook for another 2 minutes.

METHI MALAI MATAR

14. Add 1/2 cup water. Nothing should be wasted, so the water goes into the grinder jar and brings along the remaining paste.

METHI MALAI MATAR

15. Add 1/2 cup milk.

METHI MALAI MATAR

16. Add 3 tbsp fresh cream. Well, we can have a debate session on the topic “malai vs. fresh cream”. My mom used to add malai to this dish. But if you read the recipe of methi malai matar on the internet you will see everyone is using fresh cream. Fresh cream certainly adds to the smoothness but if you don’t have it all you need to do is chill some malai and then whip it using a fork or whisk.

METHI MALAI MATAR

17. Mix everything well. Add salt to taste. Take a spoonful and taste. Add sugar as per your taste. If you are happy with the level of sweetness of the dish, omit to add sugar. I added 1/2 tsp sugar. Mix salt and sugar.

METHI MALAI MATAR

18. Serve methi malai matar with lachchha parantha or butter naan. Bon appétit.

METHI MALAI MATAR

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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