Methi Matar Malai is a rich and flavorful North Indian curry made with fresh fenugreek leaves (methi), green peas (matar), and a creamy sauce. The dish is an excellent combination of bitter-sweet, spicy, and creamy flavors that will leave your taste buds wanting more. It’s perfect for pairing with roti, naan, or rice.
Ingredients:
- For the Methi (Fenugreek) Preparation:
- 2 cups fresh methi leaves (fenugreek), washed and chopped
- 1 teaspoon salt (for soaking methi)
- For the Curry:
- 1 tablespoon ghee (clarified butter) or oil
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1-2 green chilies, chopped (optional, adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 cup green peas (fresh or frozen)
- 1/2 cup fresh cream
- 1/2 cup milk
- Salt to taste
- Water as needed
Instructions:
- Prep the Methi (Fenugreek):
- Wash the methi leaves thoroughly to remove any dirt. Chop them finely.
- To reduce the bitterness of the fenugreek, sprinkle salt over the chopped methi and let it sit for 10-15 minutes. Then, wash the leaves again thoroughly to remove excess salt and bitterness.
- Make the Curry Base:
- Heat ghee (or oil) in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and chopped green chilies, and sauté until fragrant.
- Add chopped tomatoes and cook until they turn soft and release oil.
- Add Spices:
- Add turmeric powder, red chili powder, and garam masala. Stir well and cook for 2 minutes until the spices are well incorporated.
- Cook the Green Peas:
- Add the green peas to the pan and cook for 5-7 minutes, allowing the peas to soften. You can add a splash of water if needed.
- Add Methi Leaves:
- Once the peas are cooked, add the prepared methi leaves to the pan. Mix them well with the spices and peas.
- Cook the methi for 3-4 minutes, allowing it to blend in with the flavors.
- Add Creaminess:
- Lower the heat and add the fresh cream. Stir well to combine and cook for another 3-5 minutes. The curry will thicken up due to the cream.
- Add milk to adjust the consistency of the curry, making it as creamy as you desire. Let it simmer for a few more minutes.
- Final Touches:
- Taste and adjust the salt if needed. Garnish with fresh cilantro leaves for an extra burst of flavor.
Serving Suggestions:
Serve Methi Matar Malai with hot roti, naan, or steamed basmati rice. It’s a comforting dish that can be enjoyed during any meal, especially on cold winter evenings.
Tips:
- If you prefer a milder taste, reduce the amount of green chilies or avoid using them.
- For a vegan version, substitute cream with coconut cream or cashew paste, and use plant-based oil instead of ghee.
- The fenugreek leaves are the star of this dish, so make sure they’re fresh and well-prepared to minimize bitterness.
Enjoy this luscious and aromatic dish that combines the earthy flavor of fenugreek with the sweetness of peas and the creaminess of dairy! Methi Matar Malai is sure to be a hit with your family and guests.
