Methi Malai Matar – Winters … yes when I made garam masala I was talking about winter. Now with Methi Malai Matar too I am doing the same. This is because I love winters, I love to cook and I love to cook in winters.
Methi malai matar… I tried making it last year too. Yeah never before that ! My love for cooking is pretty recent you see. But I wasn’t happy with the result. Methi malai matar 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. Monica… my friend once made methi malai matar and she claimed it to be delicious. I made no delay in asking for the recipe. And yes it was delicious.
Malai lovers? You’d like malai pyaaz. Team up methi malai matar with butter naan.
METHI MALAI MATAR RECIPE
Course Main Course
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings 4-6 Persons
INGREDIENTS FOR METHI MALAI MATAR RECIPE
- 1 and 1/2 Cup Peas
- Little salt to boil the peas
- 1/4 tsp sugar to boil the peas
- 2 tsp ghee
- 2 medium onions roughly chopped
- 5-6 cloves garlic roughly chopped
- 1” piece of ginger roughly chopped
- 1 green chili roughly chopped
- 15-16 cashews blanched or soaked for a couple of hours
- 2 cups fenugreek leaves washed and chopped
- Handful of crushed dried fenugreek leaves
- 3 tbsp fresh cream
- 1/2 cup milk
- Water as required
- Salt to taste
- 1/2 tsp sugar
HOW TO MAKE METHI MALAI MATAR
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.
Add peas to it and boil until soft.
Strain Well I never understand whether in this case we strain water or peas. Anyways keep the boiled peas aside.
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 chilli, 1” piece of ginger, 15-16 soaked cashews.
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.
Heat 2 tsp ghee. (I preferred ghee because this dish has a touch of sweetness).: Use a non stick pan.
Add the paste.
Cook on low flame till the ghee separates.: Do not brown the paste.
Add 2 cups chopped fenugreek leaves.
Cook for 2 minutes.
Add the boiled peas.
Add 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 flavour. And if you ask me… I love kasuri methi and when someone says add kasuri methi I don’t ask why? I add it.
Cook for another 2 minutes.
Add 1/2 cup water. Nothing should be wasted, so the water goes into the grinder jar and brings along the remaining paste.
Add 1/2 cup milk.
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. You will be sorted. Of course you are welcome.
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 adding sugar. I added 1/2 tsp sugar. Mix salt and sugar.
Serve methi malai matar with lachchha parantha or butter naan. Bon appétit.
Methi malai matar is a party dish. Make it for your guests and please them.
I made methi malai matar to please my family for Saturday dinner and completed the meal with some sirke wala pyaaz, lachchha parantha, and dal fry.
It’s better to be absolutely ridiculous than absolutely boring.
Watch Video – Methi Malai Matar Recipe | Methi Malai Matar in Restaurant Style
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