Methi Matar Malai (Fenugreek leaves, Green peas and Malai)

Methi Muttar Malai
(Fenugreek leaves, Green peas with cream)

Methi Muttar Malai is a North Indian dish made with fresh Methi leaves (fenugreek leaves), green peas and malai (cream). This is a unique
combination of these three ingredients but together with addition of onion,
garlic, cashews and spices makes an awesome flavorful dish. The slight
bitterness of Methi leaves blended well with the sweetness of green peas and
cream (malai) and adds a delicious taste to this dish. The creamy consistency
of gravy and the unique taste is very appealing. It is one of the dishes that can be made for get together or party. Methi, Matar mali goes well with roti,
paratha, Naan. There are several variations for this dish and you can customize it to your taste.

Ingredients:

3     Cups of chopped methi (fenugreek
       leaves)
2     Cups of green peas – shelled fresh or
       frozen
1     Large size onion - Chopped
1     Tablespoon minced garlic
2    Medium ripe tomatoes - Chopped
2     Green chilies or to your taste
1     Tablespoon grated ginger
2     Teaspoon coriander powder
½    Teaspoon turmeric powder
1     Teaspoon red chili powder
½    Teaspoon cumin seeds
1      Pinch asafetida (Hing)
3     Tablespoons of broken Cashews (raw
        unsalted)
1     Tablespoon khus khus (poppy seeds)-
        optional
½    Teaspoon garam masala or to your taste
1     Tablespoon corn flour
1     Tablespoon dry methi leaves (kasoori
        Methi)
½    Cup cream
2     Tablespoons plain yogurt
2     Tablespoons chopped coriander leaves
3     Tablespoon vegetable oil
1½ Teaspoon of salt or to your taste

Cooking measurement conversion
Measurement converter

Green peas (Matar)

Methi (Fenugreek leaves)

Directions:

1. Soak the cashew nut and poppy seeds in warm water for 15 minutes.

2. Place the corn flour in a bowl, add 3 tablespoons of water and mix it. Keep it
     aside.

3. Cut the thick stems from the methi bunch. Pluck the leaves from the stem (you
    could leave the thin stems on). Place the leaves in a colander and wash in
    running water well to remove the mud and impurities. Drain the water out and
    chop the leaves. Keep the chopped leaves aside.

4. In a sauce pan add green peas and ½ cup of water and boil them on medium
    heat for 8 to 10 minutes or until they become tender. Drain the hot water out
   from the green peas so that they do not cook any more. Keep them aside.

Chopped Methi (fenugreek leaves)

Boil matar (Green peas)

5. In a blender add chopped onions, minced garlic, grated ginger, green chilies,
    soaked cashews, soaked poppy seeds, chopped tomatoes and yogurt and grind
    them and make a smooth paste, add little water to lubricate for grinding.

6. In a pan add 2 tablespoons of oil and add cumin seeds and asafetida and fry
     for 2 to 3 minutes or until cumin seeds become light brown.

Onion, garlic, nuts and tomato paste

In a pan add oil, cumin seeds and asafetida and fry

7. Transfer the paste from blender to frying pan and mix with fried cumin seeds
    and let the paste fry. For the first 8 to 10 minute keep the heat to medium high
    so that all the liquid from the paste evaporate quickly, while frequently keep
    stirring so that it does not burn.

Transfer the onion paste into frying pan

Mix the paste with fried cumin seeds

8. Once all the water evaporated from the paste turn the heat down and add
    coriander powder, red chili powder and turmeric powder and another 1
    tablespoon of oil and mix and let the paste fry and keep stirring frequently. In
    about 12 to 15 minutes you will start seeing the oil on the sides of the pan it
    means masala (onion paste) is done.

Add coriander powder, red chili powder and turmeric powder

Mix the spices with the paste and fry

9.  Add chopped methi leaves, 1½  cup of water, corn flour paste and salt and mix
     it with the masala (onion paste) well and stir continuously for few minutes so
     that corn flour do not develop lumps, Cover the pan with the lid and let it cook
     for 25 to 30 minutes or until methi get cooked and do not taste raw. Keep
     stirring the methi frequently.

Add choped methi in fried onion paste

Mix methi with fried onion paste

10. Add boiled matar, garam masala and dry methi leaves (kasoori methi) and,
mix cover the pan and cook for another 10 to 15 minutes while keep stirring
frequently.

Cover the pan and cook

Add boiled matar (Green peas) and mix

11. Once methi and muttar are cooked and you have the desired consistency add
      cream and mix and cook for 5 minutes, while keep stirring. Turn the stove
      off.

12.When ready to serve transfer methi , muttar malai into serving dish and garnish
      with chopped coriander leaves and serve hot with naan, parathas or phulkas.

Methi and muttar are cooked

Add cream and mix

Methi, Mutar, Malai is ready

Methi, Muttar Malai

Tips:

1. If you are calorie conscious and not like to add cream then substitutes it with
     1 cup of milk.

2. It is important to stir while cooking because the onion paste has nuts and they
     tend to stick to the bottom and burn.

3. Corn flour is used as a binding agent and keeping the cream from not cuddling.

4.   If you wish skip adding dry kasuri methi but it enhances the flavor of the dish.

Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you

Geeta Seth

Other recipes:

Aloo Methi (potatoes with fenugreek leaves)

Gajar methi (Carrots with fenugreek leaves)

Methi ka paratha (Paratha with fenugreek leaves)

Methi ki roti (Roti with fenugreek leaves)

Methi Muttar Malai (Fenugreek leaves, Green peas with cream)

Methi Muttar Malai
(Fenugreek leaves, Green peas with cream)