Methi Matar Malai is a rich creamy dish made with fresh fenugreek leaves (methi), green peas (matar), cream (malai) and spices. The bitterness of fenugreek leaves is offset by the sweetness of green peas and fresh cream.
Fenugreek slows absorption of sugars and stimulates insulin, both of which help lower blood sugar in levels in people with diabetes. Fenugreek is also used as a remedy for digestive problems.
Methi Matar Malai Recipe:
Methi Matar Malai is a delightful combination of fenugreek leaves and peas simmered in a creamy spiced mixture. This delightful creamy side dish goes well with Naan or Jeera Rice.
- To make fenugreek leaves and peas curry, firstly pick and thoroughly wash the methi leaves.
- Next soak poppy and cashew nuts in warm water for about 10-15 minutes and then drain the water.
- Then peel and quarter one onion. Boil the onion till it softens. Drain the water and grind the onion, cashews, poppy seeds, cinnamon, cardamon, cloves and chill to a fine paste. Keep aside.
- Chop the onions and methi leaves.
- Heat oil in kadai. Crackle cumin seeds.
- Then add the onions and saute for a couple of minutes till the onions turn translucent.
- Next put in the ginger-garlic paste and saute for 1-2 minutes.
- Now add the chopped methi leaves and fry for 2- 3 minutes.
- Then add the prepared paste, combine well and fry for a couple of minutes.
- Put in the peas, milk, sugar and salt. Add 1-2 tbsp of water, stir well and cook on a low-medium flame till you get a thick consistency.
- Finally add fresh cream, mix well and remove.
- Serve Methi Matar Malai with Jeera Rice or Parathas
If you are searching for more fenugreek leaves recipes, then do try out Fenugreek Dal
Methi Peas Curry Recipe details below:
Green Peas Methi Leaves Curry
Punjabi Methi Mutter Malai in white gravy is a yummy and creamy vegetarian recipe, perfect to have with Naan or Rotis. Learn how to make this easy and deliciously Creamy Fenugreek Leaves Peas Curry.
Servings: 4
Calories: 319kcal
Ingredients
- Fenugreek/methi leaves – 2 cups
- Green peas -3/4 cup, boiled
- Onion – ½ cup
- Ginger-garlic paste -1 tsp
- Milk – 1 cup
- Oil - ½ tbsp
- Cumin seeds - 1 tsp
- Fresh cream – ½ tbsp
- Salt to taste
- Sugar – ½ tsp
- Water – 1-2 tbsp
- For grinding:
- Onion - 1 large
- Cashew nuts – 1 tbsp
- Poppy seeds optional – 2 tsp
- Cinnamon -1 inch piece
- Cloves-4
- Cardamom – 2
- Green chilli - 1
Instructions
- Wash and pick fenugreek leaves.
- Soak cashew nuts and poppy seeds in warm water for 10-15 minutes. Drain and keep aside.
- Quarter and boil the onion listed under grinding till its colour changes. Remove and grind to a fine paste along with cinnamon, cardamom, cloves, green chilli, cashew nuts and poppy seeds.
- Heat oil in a pan. Add cumin seeds and once they start to crackle add finely chopped onions and fry for 1-2 minutes till they become pink.
- Add ginger-garlic paste and fry for a couple of minutes till the raw smell disappears.
- Add fenugreek leaves and sauté for 2- 3 minutes.
- Tip in the ground paste, mix well and cook till the raw smell disappears.
- Add the green peas, milk, salt, sugar and about 1-2 tbsp of water and simmer on a medium flame till a saucy consistency is reached.
- Add fresh cream, combine well and remove.
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