Methi matar malai tempting and tasty

Methi Matar Malai Recipe (Fenugreek Leaves & Peas in Cream Sauce)

Ingredients:

Main Ingredients:

2 cups fresh fenugreek leaves (methi), washed and chopped

1 cup fresh green peas (matar) or frozen peas

1 cup fresh cream (malai)

2 tablespoons ghee or butter

1 teaspoon cumin seeds

1 large onion, finely chopped

2-3 green chilies, slit lengthwise

1 tablespoon ginger-garlic paste

2 medium tomatoes, pureed

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

Salt to taste

1 teaspoon sugar (optional, balances bitterness)

2 tablespoons cashew paste (soaked cashews blended)

Fresh coriander leaves for garnish

Step-by-Step Instructions:

Step 1: Prepare Methi Leaves

Wash fenugreek leaves thoroughly to remove dirt

Chop finely, removing any thick stems

Blanch in hot water for 2-3 minutes to reduce bitterness

Drain and squeeze out excess water

Step 2: Cook the Base

Heat ghee/butter in a pan on medium heat

Add cumin seeds and let them splutter

Add chopped onions and sauté until golden brown

Add ginger-garlic paste and cook for 1-2 minutes

Add tomato puree and cook until oil separates (5-7 minutes)

Step 3: Add Spices

Add turmeric powder, red chili powder, coriander powder

Cook for 1-2 minutes until fragrant

Add blanched methi leaves and green peas

Mix well and cook covered for 5 minutes

Step 4: Add Cream and Finish

Lower the heat and add fresh cream

Add cashew paste (for richness and thickness)

Add garam masala and salt

Add sugar if using (balances fenugreek's bitterness)

Cook on low heat for 3-4 minutes, stirring occasionally

Add slit green chilies

Step 5: Final Touch

Cook for another 2 minutes until desired consistency

Garnish with fresh cream and coriander leaves

Serve hot

Cooking Time: 30-40 minutes

Serves: 4 people

Tips & Variations:

Reducing Bitterness:

Blanching methi leaves is crucial

Adding a little sugar helps balance bitterness

You can use kasuri methi (dried fenugreek) if fresh isn't available

Cream Alternatives:

Use coconut cream for a vegan version

Substitute with milk + cashew paste for lighter version

Greek yogurt can be used (add at the end to prevent curdling)

Enhancements:

Add paneer cubes for Methi Matar Malai Paneer

Add boiled potatoes for more substance

Use almond paste instead of cashew paste

Serving Suggestions:

Best served with naan, roti, or paratha

Pairs well with jeera rice or plain basmati rice

Can be served as a side dish or main course

Nutritional Information (approx per serving):

Calories: 280-320 kcal

Protein: 8-10g

Carbohydrates: 15-18g

Fat: 20-25g

Storage:

Refrigerate in airtight container for 2-3 days

Reheat on low heat, adding a splash of water or milk

Freezing not recommended as cream may separate

Note: The creaminess comes from both fresh cream and cashew paste. For a restaurant-style rich texture, ensure you cook the tomato-onion base until oil separates completely. This dish is mildly spiced, letting the flavors of methi and cream shine through.

Would you like any modifications to this recipe or tips for specific dietary preferences?