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

 

 


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