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As the cold weather arrives nothing is more comforting than a warm creamy dish. Fresh fenugreek leaves (methi), green peas (matar), and a rich cream-based sauce come together in the popular North Indian meal methi matar malai, which is a delicious addition to any table. Apart from adding richness, this curry would be an excellent way to take advantage of seasonal vitamin-rich greens. The peas bring sweetness in taste and the crunchy and creamy aspect of fresh fenugreek leaves complement each other to serve a warm dish. The addition of cream enhances the taste of this dish which can be served with cooked rice, naan or paratha.
Selecting Fresh Ingredients
The use of fresh ingredients is crucial to creating a methi matar malai . Start with fresh, fenugreek (methi) leaves that haven't yellowed or wilted. The unique flavour of this dish is produced by the slightly bitter flavour of fresh methi. If fresh and sweet peas are available, use them. Since frozen peas retain their sweetness and flavour, they are ideal if fresh peas are not available. For that thick and luscious finish, always choose premium cream, preferably heavy or fresh cream. Rinse the methi leaves well to get rid of any dirt or impurities before cooking, then slice them finely.
Preparing the Methi Leaves
Fresh fenugreek leaves give a distinct taste, but if not prepared properly, their inherent bitterness might overpower the dish. You can blanch the methi leaves before adding them to your dish to lessen their bitterness. In a pot add some water and let the water boil, add a pinch of salt. Add the chopped methi leaves and cook for two to three minutes after the water reaches a rolling boil. After blanching, quickly take out the methi and submerge it in ice water to stop the cooking and keep its bright green colour. After thoroughly draining, place the leaves aside. If desired, the methi can be chopped finely once more after blanching so that it blends well with the other curry components.
Preparing The Creamy Base
Clever cooking makes a strong, fragrant base that gives methi matar malai its smooth feel. Put a big spoonful of oil or ghee in a pan and let it get warm. Add cashews, chopped onions and cook till they are brown; then mash them into a paste with green chilis. In another pan heat some oil. Once it's hot add the cumin seeds and give them some seconds to pop. Put the cashew onion mix, and ginger garlic mix next for deepness and warmth. After that add the cut tomatoes and heat until they get soft and blend to make an even mixture. Add a bit of garam masala, turmeric dust, coriander dust, and a sprinkle of red chilli dust for more flavor. This makes a rich-tasting masala which is the base of your smooth curry. The blanched methi ͏leaves and peas should be put in once the spices are smelling nice and fully cooked. Let the taste mix for a bit or two after giving it a nice stir. Finally, add the heavy cream and whisk constantly until the gravy takes on a gorgeous creamy green colour.
Image Credit: Sneha Biswas
Balance The Consistency & Taste
Consider the textures and flavours you want in the finished meal to get the ideal consistency for your creamy methi matar malai. To get the desired consistency, thin the curry with a little water or vegetable broth if it seems too thick. Allow the peas to boil through and absorb the flavours by letting them simmer for a few minutes. If the dish seems overly bitter or acidic, try adding a little sweetness and adjusting the salt. A spoonful of sugar can help balance flavours without dominating the dish. For an extra taste boost, put in kasuri methi (dried fenugreek leaves) and garam masala.
Add butter and cream in the end for a rich taste. As a final touch, add some fresh lime juice or a bit of fresh coriander leaves. The warm, creamy tastes of this winter treat͏ will surprise guests if served hot with naan, paratha, or a bowl of rice.
Image Credit: Sneha Biswas
Useful Tips:
- For a smoother gravy, always blanch the cashews before grinding.
- Don't overcook the methi leaves to preserve their bright green hue.
- The cream should be used at room temperature to avoid curdling.
- To prevent the bitterness of methi, add a small teaspoon of sugar.
- To let the flavours develop, let the dish sit for ten minutes before serving.
- To prolong their shelf life, wrap fresh methi leaves in paper towels.
- To avoid splitting, add cream in stages while swirling constantly.
- For an authentic aroma, always end with a kasuri methi garnish.
- Serve hot, accompanied by ghee-brushed rotis or naan.
