Methi Malai Matar
Methi malai matar comprises fried methi leaves and boiled peas in a gravy made of fresh malai and milk, which is perfectly balanced by sautéing a mixture of cashews, onions, and tomato paste. It is then finished with a mixture of garam masala powder and crushed kasuri methi.
Ingredients
- 1.5 cup methi leaves only, finely chopped
- 4 tbsp malai
To boil the peas:
- 1.5 cup green peas matar
- 3 cups water
- ½ tsp salt
- ½ tsp sugar
- 1 bowl ice water
To make the masala mixture:
- 2 tbsp cooking oil
- 6 pieces cashew nuts
- 1 onion medium size, finely chopped
- 1 piece green chili finely chopped
- Salt to taste
- 2 pieces tomatoes medium size, chopped
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp dry mango powder amchur
- ½ tsp cumin seed powder
- ¼ tsp red chili powder optional
- ½ cup water
To make the gravy for methi matar malai:
- 1 tbsp cooking oil
- ½ tsp cumin seeds
- 1 piece black cardamom seeds only
- 1 cup milk
- ½ tsp garam masala powder
- ½ tsp kasuri methi crushed
Instructions
- Heat 2 tbsp of cooking oil in a kadai. When it is hot, put in 6 pieces of cashew nuts, 1 finely chopped medium-sized onion, 1 finely chopped green chili, and salt to taste. Fry them on a medium to high flame until the onions turn to a nice golden-brown color.
- At this stage, add chopped pieces of two medium-sized tomatoes to it. Mix, cover, and cook them nicely until soft.
- While the tomatoes cook, put 1.5 cups of green peas (matar), 3 cups of water, ½ tsp of salt, and ½ tsp of sugar in a separate pan. Cover the pan and let the peas boil.
- By this time, the tomatoes will be half cooked. At this stage, add ½ tsp of turmeric powder, 1 tsp of coriander powder, ½ tsp of dry mango powder (amchur), ½ tsp of cumin seed powder, and ¼ tsp of red chili powder (optional) to it. Mix well and let it cook for 2 to 3 minutes more until soft. Transfer it to a mixie jar and keep aside to cool down.
- Check the matar for its doneness. Strain it if done and immediately put them in a bowl of ice water. Keep it aside.
- Now, put 1.5 cups of finely chopped methi leaves in the kadai. Stir and fry for 2 to 3 minutes until it reduces. Transfer it to a plate to cool down.
- Now, put ½ cup of water to the masala in the mixie jar and make a very smooth paste of it. Keep it aside.
- Now, heat 1 tbsp of cooking oil in the kadai over a medium flame and put ½ tsp of cumin seeds and 1 piece of black cardamom (seeds only). Let them crackle for a few seconds before adding the masala paste. Let it come to a boil.
- Now add the boiled green peas and then the fried methi leaves to it. Mix nicely and let them cook for about a minute or so.
- Now, take a bit of this gravy and add to a cup of milk. Mix nicely and then add it to the gravy. Stir the gravy continuously for a few seconds and then cover and let it cook for 3 to 4 minutes more over a medium flame.
- Check the thickness of the gravy and then add ½ tsp of garam masala powder and ½ tsp of crushed kasuri methi in it. Follow it up with 4 tbsp of malai (preferably homemade) and give it a nice final mix. Cover and cook for a minute or so.
- Your tasty and creamy methi malai matar is ready to enjoy. Transfer it to a serving bowl and enjoy hot with roti or paratha.
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Notes
You may use more green chilies unlike me if you want a spicy methi malai matar.
Nicely fried onions will counter the bitterness of methi leaves with their sweetness.
Red chili powder can be added to the recipe as well, but it is absolutely your choice. Do not add a lot, because if you do, it might discolor the dish and make it orange.
When milk is tempered before it's added to the gravy, it results in a nice smooth texture of the dish without granules.
I have used 1 cup of milk in the recipe. If you prefer, you can add more.
Nutrition Info (Estimation Only)
Nutrition Facts
Methi Malai Matar
Amount per Serving
Calories
292
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
14
mg
5
%
Sodium
77
mg
3
%
Potassium
526
mg
15
%
Carbohydrates
34
g
11
%
Fiber
12
g
50
%
Sugar
7
g
8
%
Protein
15
g
30
%
Vitamin A
273
IU
5
%
Vitamin C
3
mg
4
%
Calcium
86
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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