Methi Matar Malai is a flavourful aromatic Punjabi Dish with richness of cream and cashews. As the name indicates Methi -Fenugreek leaves , Matar – Green peas and Malai – Fresh cream are the 3 main ingredients in the recipe. Methi Matar Malai is a winter special dish as fresh fenugreek leaves and green peas are in season. A slight bitterness of methi is balanced with sweet tone of green peas. Also the sweetness from cashews , onions and cream brings balance and flavours to the dish.
Health Benefits: Nutritionally speaking Fenugreek is rich in fiber , protein, magnesium and manganese. Fibre content in fenugreek seeds improves functioning of insulin . As it is fiber rich it can help with several gastrointestinal issues. Also studies says that fenugreek can reduce production of bad (LDL) cholesterol and triglycerides. Hence it helps to maintain heart health.
Green Peas are excellent source of protein , fiber and antioxidants . Also green peas are fairly low in calories and is most suited for weight loss and weight management. Protein works together with fiber to slow digestion and promote feelings of fullness . Green Peas have a relatively low glycemic index (GI), which is a measure of how quickly your blood sugar rises after eating a food. The low glycemic index (GI) rank of green peas makes them a diabetic-friendly food. Overall, green peas are an incredibly healthy food to incorporate into your diet.
Eating anything seasonal is good and provides with all the necessary nutritional requirements. Choose your food wisely as per the season to make your body adapt to the season and improve immunity. Winter veggies based dishes on blog are Cholai Ka Saag , Carrot Halwa , Beetroot egg Bhurji , Mooli Paratha , Aloo Methi , Paneer Matar Masala and Methi Dal.
You may also be interested in other restaurant style recipes like : Pindi Chole , Rajma Masala , Dal Makhani , Palak Paneer , Shahi Paneer , Chana Masala, Dry Peas Masala and Paneer Butter Masala.
RECIPE CARD FOR METHI MATAR MALAI
Methi Matar Malai
Ingredients
- 1 1/2 cup Methi/ fenugreek leaves, roughly chopped
- 1 cup Green peas , boiled
- 1 no Onion , medium size
- 4-5 no Garlic cloves
- 1 inch Ginger
- 2 no Green Chillies
- 1 no Green cardamom Seeds
- 3-4 no's Black Peppercorns
- 1 Tsp Jeera / Cumin Seeds
- 1 no Clove
- 1/2 inch Cinnamon Stick
- 1/4 cup Fresh Cream , 30 % fat
- 2 Tbsp Cashew pieces
- 1 Tsp Poppy Seeds /Kas kas
- 1/4 Cup Milk
- 1/2 -3/4 Cup Water
- 1.5 Tbsp Oil
- 1- 1.5 Tsp Salt or as required
- 1/2 Tsp Sugar
- 1 pinch Nutmeg powder ,optional
- 1 Tbsp Coriander leaves , chopped
Instructions
- Clean methi leaves , remove stems ,rinse and wash well,sprinkle some salt , wash and chop greens and keep it aside.
- Keep water in a pot , bring it boil . Add 1 cup fresh green peas,1/2 tsp salt and boil the green peas and set it aside.
- Whilst ,in a Pan/ Kadai ,heat 1/2 Tbsp of oil add 1 tsp cumin seeds , 1 clove , 1/2 inch cinnamon stick , 1 green cardamom seeds , 3-4 black peppercorns and fry 2 minutes.
- Add onion, ginger , garlic , green chilli and fry well till raw smell goes off and onions look translucent.
- Now add in 1 Tsp Poppy seeds and 2 Tbsp of cashew pieces, mix well and saute for 2-3 minutes.
- Turn off the heat and allow it to cool . Once it cools down , transfer it into a blender or mixer jar and blend to a smooth paste.
- Take the same pan/kadai, heat 1 Tbsp of oil/clarified butter ,add in the onion cashew paste and fry well for 4-5 minutes on a medium heat , till oil starts to release from edges.
- Now add in chopped methi/fenugreek leaves and mix well and cook till methi wilts and starts to release water , saute for a 3-4 minutes.
- Add 1/2 cup of blender /mixer rinsed water and mix well.
- Now add 1/4 cup of milk ,salt and mix well everything. Keep the flame on sim.
- Add in the boiled green peas ,mix well and continue to cook.
- Close the lid and cook for 5 minutes , now open the lid and add in fresh cream ,mix well everything. Let the flame be on simmer for 3-5 minutes.
- Add 1/2 tsp of sugar , pinch of nutmeg powder, mix well everything. Turn off the heat ,garnish with coriander leaves .
- Serve hot with Naan ,Tandoori Roti or Phulka.
Notes
- If methi leaves are bitter , sprinkle some salt over the methi leaves set aside for 15 minutes , squeeze the excess water from leaves and use it.
- For variations , you can use almonds or melon seeds in place of cashews.Â
- You can skip milk and increase the cream , to make a less calorie version , I have reduced fresh cream and cashews.Â
Step by Step directions on making of Methi Matar Malai :
Clean methi leaves , remove stems ,rinse and wash well,sprinkle some salt , wash and chop greens and keep it aside.
Keep water in a pot , bring it boil . Add 1 cup fresh green peas,1/2 tsp salt and boil the green peas. Once boiled, drain water and set it aside.
Whilst ,in a Pan/ Kadai ,heat 1/2 Tbsp of oil add 1 tsp cumin seeds , 1 clove , 1/2 inch cinnamon stick , 1 green cardamom seeds , 3-4 black peppercorns and fry 2 minutes.
Add onion, ginger , garlic , green chilli and fry well till raw smell goes off and onions look translucent.
Now add in 1 Tsp Poppy seeds and 2 Tbsp of cashew pieces, mix well and and saute for 2-3 minutes.
Turn off the heat and allow it to cool . Once it cools down , transfer it into a blender or mixer jar and blend to a smooth paste.
Take the same pan/kadai, heat 1 Tbsp of oil/clarified butter ,add in the onion cashew paste .
Fry well for 4-5 minutes on a medium heat , till oil starts to release from edges.
Now add in chopped methi/fenugreek leaves and mix well and cook till methi wilts and starts to release water , saute for a 3-4 minutes.
Add 1/2-3/4 cup of blender /mixer rinsed water and mix well.
Now add 1/4 cup of milk ,salt and mix well everything. Keep the on the low flame.
Add in the cooked green peas ,mix well and continue to cook.
Close the lid and cook for 5 minutes .
Now open the lid and add in fresh cream ,mix well everything. Let the flame be on simmer for 3-5 minutes.
Add 1/2 tsp of sugar , pinch of nutmeg powder, mix well everything. Turn off the heat ,garnish with coriander leaves .
Serve hot with Naan ,Tandoori Roti or Phulka.
Vey tasty recipe.
Thanks Shirish 🙂
Yummy…thanks for sharing.
Thank You , It would be great if you share ur name , so that I feel connected.