Methi Matar Malai

Methi Matar Malai is a delectable, creamy and spicy dish made of Methi (fenugreek leaves) and Matar (Green Peas) cooked in Malai (fresh cream) & flavored with spices. These three key ingredients are an unlikely combination but they come together perfectly to create a dish that is rich and delightful in flavor, with subtle overtones of the slightly bitter fenugreek leaves and the sweet green peas blending extremely well in the smooth-textured and luscious cream. To add to this, the rich and enticing aroma of this dish is sure to make one's mouth water in anticipation of the heavenly treat that will soon be served on one's plate. 

Methi Matar Malai is very popular in the northern part of India as a party dish, and is a well-loved menu item in North Indian restaurants. It is typically served with Indian unleavened flatbreads such as Roti, Paratha & Naan. Besides the tempting taste and aroma, the dish is very healthy - fenugreek leaves are rich in vitamins & potassium and low in cholesterol. Being health-conscious, I have created a low-fat version of the traditional recipe by substituting the cream with yogurt and milk but making sure to retain the same great taste and thick, creamy texture. Ready to try out another exotic delight? :)

Methi Matar Malai Recipe

Serves : 2

Ingredients:

2 cups Fenugreek leaves (Methi), fresh or frozen; washed & chopped
1 cup Green Peas; fresh or frozen
2 medium-size Tomatoes; pureed
1/4 cup Yogurt; smoothened
Salt to taste
2 tbsp Cream (Malai); smoothened
1 tbsp Oil
1/4 tsp Cayenne Pepper (Red Chilli powder) or to taste
1/4 cup Milk
1/2 tsp Honey

Grind to a smooth paste:

1 Large-size Onion
3 Serrano Green chillies or to taste; destemmed
1" Fresh Ginger; peeled
3-4 cloves of Garlic; peeled
2 Cloves
1 Green Cardamom
1" Cinnamon stick

How to make Methi Matar Malai

1. Blanch fenugreek leaves in boiling salted water for 5 minutes. Drain & refresh in cold running water. Keep aside.
2. Heat oil in a non-stick pan on medium heat. Add the ground paste & sauté till light brown in color.
3. Add the tomato puree. Sauté till the oil separates.
4. Add fenugreek leaves & sauté for a minute.
5. Add yogurt, cayenne pepper and green peas. Sauté for a minute.
6. Add Milk. Mix well & cook for 3-4 minutes on low heat or till the gravy thickens.
7. Add salt & honey. Mix. Adjust seasoning as per your taste.
8. Add the cream & mix well.
9. Methi Matar Malai is now ready. Transfer to a bowl.
10. Serve hot with rotis, parathas or naan.