Methi Malai Matar

by maria updated March 15, 2012

Methi Malai Matar Recipe, Methi Malai Matar, Methi Malai Matar Indian : I have always eaten Methi Malai Matar in weddings and parties. I have never dreaded to eat Methi Malai Matar  in restaurants Or make them home. I got inspired to make when I saw Methi Malai Matar on Dassanas blog vegrecipesofindia.com. Dassana's pics and recipe looked so yummy. So I thought even I can try making them home if she can. Although I have tried a diferent version of Methi Malai Matar but adapted from her site.

I have always eaten Methi Malai Matar in weddings and parties. I have never dreaded to eat Methi Malai Matar  in restaurants Or make them home. I got inspired to make when I saw Methi Malai Matar on Dassanas blog vegrecipesofindia.com. Dassana’s pics and recipe looked so yummy. So I thought even I can try making them home if she can. Although I have tried a diferent version of Methi Malai Matar but adapted from her site. But to be honest got inspired by her to make these awesome dish I thankyou Dassana for it. And I wasn’t sure if taking this risk of making Methi Malai Matar would have been successful Or not. Do check her blog guys she has some awesome veg recipes out there!

Methi Malai Matar

Methi is fenugreek leaves, Malai is cream and  Matar is peas hence the name Methi Malai Matar! One of famous dishes of India. It’s rich, creamy, got greens, healthy and yummy. For family with kids it’s a must try if your baby Or hubby don’t eat greens. Methi Malai Matar is the best way to make them eat the greens then.

Methi Malai Matar

At home this dish comes out far better than the outside ones. Moreover at home you have the preference to make them more and eat at your convenience. Methi Malai Matar  tastes best with naan, roti Or parathas. I had made whole wheat naan which equally came out beautiful and delicious. Although I haven’t take pics of whole wheat naan it’s there on my agenda to share with you guys :)

Methi Malai Matar

Nowadays I just follow my hunch Or look at the veggies in the fridge and decide what to make. For instance I just felt like making Almond Milk, post that I felt making Almond Cardamom cake. Yesterday we made Fish Fry and Fish Ambotik. Fish fries got over soon my hubby ate most of it ;)

Sometimes it’s good to follow your gut and not use your wicked brain! Recipe adapted from vegrecipesofindia.com although I have tweaked this recipe!

Total Time: 30 mins preparation + 25 mins cooking

Serves: 4 to 5 people

Ingredients:

For Paste:

  1. 8 to 10 crushed almonds
  2. 2 tbsp melon seeds
  3. 4 to 5 garlic cloves
  4. 2 to 3 green chilies
  5. 1 inch cinnamon
  6. 2 green cardamom
  7. 4 to 5 cloves
  8. 1 inch ginger
  9. 1.5 tbsp cumin seed
  10. 3 tbsp mawa without sugar (evaporated milk ) grated
  11. 1 onion chopped
  12. 1.5 tbsp poppy seed (khus khus)

For Curry:

  1. 3 tbsp clarified butter Or butter Or oil
  2. 1 bunch of fenugreek leaves (methi) Or around 300 gms fenugreek leaves only
  3. 125 gms green peas
  4. 1 medium sized potato boiled and chopped into big chunks
  5. a pinch of asofoetida (hing)
  6. 75 ml full cream
  7. 30 ml full fat milk
  8. 1 tbsp sugar
  9. 1 tbsp cumin seed powder (jeera)
  10. 1 tbsp fennel seed powder (saunf)
  11. 1 tbsp chat masala (optional)
  12. few chopped coriander leaves
  13. black salt Or salt for taste

Method:

Tedious part is to remove fenugreek leaves from the stem. I took around 20 to 25 mins just to remove the leaves and then washing them. Wash thoroughly under tap water for 4 t 5 mins. Drain the leaves. Once they are dry chop them and keep aside.

Let’s prepare the paste. Grind all the ingredients for paste listed above into a processor until smooth paste is formed. Add little water Or milk if required. Don’t add excess water Or milk as the paste should be thick and creamy.
Take a wide bottomed pan add ghee Or oil. Once it’s hot add the grounded paste. Add asofoetida also to it.
Saute the paste for 1 to 2 mins. Simmer for 5 to 6 mins. Keep stirring in between else it might stick to the bottom. Add milk  Or water if required Or paste is too dry and sticking to the bottom.
Once the paste leaves aroma and becomes thick. Add chopped fenugreek leaves. Combine all nicely cover with a lid and allow to cook for another 8 to 9 mins on low flame. Keep stirring in between.
It’s time to add milk Or water. Add chunks of boiled potatoes.

Methi Malai Matar

Now add green peas. Stir all nicely. Simmer for another 5 to 6 mins.
Lastly add cumin seed powder, fennel seed powder, salt and sugar.  Check if seasoning Or spices required.  Also check if peas are cooked. Once peas are tender that means your Methi Malai Mutter is ready. Switch off the gas.
Garnish with coriander leaves and swirls of cream. Serve hot with butter naan, roti Or rice.

Tip:

  • Instead of almonds you can use cashews.
  • I have used a combo of cream and milk. You can just use full cream.
  • For low cal food you can can use olive oil instead of ghee and replace milk with cream.
  • Ensure the gas is on low flame else your dish might get burnt.
  • If fenugreek leaves are not available you can use dry fenugreek leaves known as Kasoori Methi. Kasoori Methi is easily available everywhere.

Enjoy Methi Malai Matar!

The printable version below:

5 from 1 reviews
Methi Malai Matar
 
Prep time
Cook time
Total time
 
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • For Paste:
  • 8 to 10 crushed almonds
  • 2 tbsp melon seeds
  • 4 to 5 garlic cloves
  • 2 to 3 green chilies
  • 1 inch cinnamon
  • 2 green cardamom
  • 4 to 5 cloves
  • 1 inch ginger
  • 1.5 tbsp cumin seed
  • 3 tbsp mawa without sugar (evaporated milk ) grated
  • 1 onion chopped
  • 1.5 tbsp poppy seed (khus khus)
  • For Curry:
  • 3 tbsp clarified butter Or butter Or oil
  • 1 bunch of fenugreek leaves (methi) Or around 300 gms fenugreek leaves only
  • 125 gms green peas
  • 1 medium sized potato boiled and chopped into big chunks
  • a pinch of asofoetida (hing)
  • 75 ml full cream
  • 30 ml full fat milk
  • 1 tbsp sugar
  • 1 tbsp cumin seed powder (jeera)
  • 1 tbsp fennel seed powder (saunf)
  • 1 tbsp chat masala (optional)
  • few chopped coriander leaves
  • black salt Or salt for taste
Instructions
  1. Tedious part is to remove fenugreek leaves from the stem. I took around 20 to 25 mins just to remove the leaves and then washing them. Wash thoroughly under tap water for 4 t 5 mins. Drain the leaves. Once they are dry chop them and keep aside.
  2. Let's prepare the paste. Grind all the ingredients for paste listed above into a processor until smooth paste is formed. Add little water Or milk if required. Don't add excess water Or milk as the paste should be thick and creamy.
  3. Take a wide bottomed pan add ghee Or oil. Once it's hot add the grounded paste. Add asofoetida also to it.
  4. Saute the paste for 1 to 2 mins. Simmer for 5 to 6 mins. Keep stirring in between else it might stick to the bottom. Add milk Or water if required Or paste is too dry and sticking to the bottom.
  5. Once the paste leaves aroma and becomes thick. Add chopped fenugreek leaves. Combine all nicely cover with a lid and allow to cook for another 8 to 9 mins on low flame. Keep stirring in between.
  6. It's time to add milk Or water. Add chunks of boiled potatoes.
  7. Now add green peas. Stir all nicely. Simmer for another 5 to 6 mins.
  8. Lastly add cumin seed powder, fennel seed powder, salt and sugar. Check if seasoning Or spices required. Also check if peas are cooked. Once peas are tender that means your Methi Malai Mutter is ready. Switch off the gas.
  9. Garnish with coriander leaves and swirls of cream. Serve hot with butter naan, roti Or rice.
Nutrition Information
Serving size: 4 to 5 people

 

 


{ 11 comments… read them below or add one }

sunita March 22, 2012 at 4:54 am

Hi Maria

I am doing good and how are you finally i tried your recipe yesterday and i wanted to try dassana’s recipe also so i clubbed both the ingredients and it was awesome to taste. When i made the paste it became pink due to the colour of onion and i was a bit depressed but there was no raw taste either. But thankfullly it came out as in the picture and enjoyed with parathans and kheer. Waiting for your naan and yummy black forest recipe. Thanks a lot maria. Today i am make Semolina Almond Pudding.

take care bye
lv sunita

Reply

maria March 22, 2012 at 5:37 am

Hey Sunita! great I am happy your dish came out neat :)………………… Surely naan and black forest is there on my mind.
You are welcome ……… nice semolina pudding my mouth is already watering!

Reply

ushasree March 17, 2012 at 6:58 pm

Hey Maria, here is the link to your recipe done in my way

http://caloriecontentment.blogspot.in/

Thank you once again..keep posting..

Reply

ushasree March 17, 2012 at 5:40 pm

Hey Maria..
The recipe turned out to be so yummy… I’m one insane cook who don’t go by the instructions provided. First time, i followed the recipe intact as told by you (Almost everything). I’ve ommitted garlic (In-laws are not used to eat this one). Saunf powder, jeera powder & chat masala (was not readily available). I’ve replace all these with just a pinch of Garam Masala powder (even this, In-laws are not used to so much).

Thank you so much. Everyone loved it.

Reply

maria March 18, 2012 at 8:55 am

Hey Ushashree thanks for trying :) glad to know your folks loved them…take care god bless!

Reply

dassana March 16, 2012 at 1:11 pm

thanks for the mention maria. glad the recipe as well as the pics inspired you to make methi malai matar at home.

along with the methi matar malai, those naans are looking so good. when are you going to share this naan recipe.

Reply

maria March 16, 2012 at 1:27 pm

I should thankyou instead :) naan will update soon haven’t taken any pics for naan. But it’s there on my agenda will post soon!

Reply

sunita March 16, 2012 at 4:26 am

hi maria

yummy and i wanted a proper recipe for this nd i guess so u heard it the i was searching for this, this willl be my dinner tonite and will let you know how yumilicious it came out. I am eyeing on the parathans which is giving in the picture its so mouth-watering i must say!

I know your recipes are tried and tested and so i try your versions and every time it becomes perfect tast blend in simple masalas.keep it up. bye

Reply

maria March 16, 2012 at 5:32 am

Thanks Sunita :) you are my regular reader and you keep trying my recipes. I should thankyou for that. It gives an amazing feeling when you try recipes and it comes out neat ;) …………….. Thanks a ton I will try to post some more great recipes. Take care and have a nice weekend :) :)

Love,
Maria

Reply

Pradeep March 15, 2012 at 4:21 pm

Hi Maria,

I came across this site 2 weeks ago.
Must say you are doing great job by posting all the recipes.
Please continue the great work.

Regards,
Pradeep

Reply

maria March 15, 2012 at 6:40 pm

Hey Pradeep thanks a ton :) …………….. your words are quite encouraging. I will try my best …….take care

Reply

Leave a Comment

Rate this recipe:  

{ 2 trackbacks }

Previous post:

Next post: