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Methi Matar Malai Recipe

Recipe By Vineeta Jha

A deliciously rich, mild and creamy North Indian curry recipe made with a combination of fresh fenugreek leaves, green peas and cream.

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Methi Matar Malai
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Ingredients for Methi Matar Malai Recipe

  • 1/2 cups Fresh Methi Leaves(Fenugreek Leaves)
  • As required Chopped
  • 1/4 cup green peas
  • As required Shelled
  • 3/4 tbsp Ghee or oil
  • 1/4 nos -inch stick Cinnamon
  • 1/2 nos green cardamom
  • 3/4 nos Clove
  • 1/4 tsp Cumin seeds
  • 1/4 nos medium onion
  • As required Chopped
  • 1/2 nos green chilli
  • As required Chopped
  • 1/4 inch Ginger
  • As required Chopped
  • 0-1/4 nos large garlic cloves
  • 1/2 tbsp cashew nuts
  • 1/4 tbsp poppy seeds (khus khus)
  • 1/4 tbsp Melon Seeds (Magaj)
  • As required salt to taste
  • As required ¼ cup Cream (low fat)
  • As required ½ cup milk
  • As required ¼ tsp Garam Masala powder
  • As required ½ tsp Sugar (optional)
  • 1/4 cups ½water

Directions: Methi Matar Malai Recipe

  • STEP 1.Take a saucepan and heat 2 cups of water. Add 1 cup of matar (green peas) when the water starts boiling. Cook for 5 minutes until the pea turns tender and soft. Strain the peas and keep them aside. Do not discard the water; reserve it for later use.
  • STEP 2.Heat 1 tablespoon of ghee in a pan or kadhai on medium heat. Once the ghee is hot, add the cumin seeds and let them crackle. Add the roughly chopped onion, green chilli, ginger and garlic. Cook for 4-5 minutes on medium-high heat until the onions are soft and translucent.
  • STEP 3.Then add the cashew nuts, melon seeds and poppy seeds (khus khus). Mix well, cook for a minute, then switch off the flame. Remove the pan from heat and let it cool down a bit.
  • STEP 4.Transfer the entire mixture to a blender and add ¼ cup of water. Blend them to a smooth paste.
  • STEP 5.Take a heavy-bottomed kadhai or pan and heat two tablespoons of the remaining ghee. Once hot, add the cinnamon, cardamom, cloves and the prepared paste to the pan and cook for 5 minutes until the raw smell disappears completely.
  • STEP 6.Add the chopped methi and stir it well. Cook for a couple of minutes and add the salt.
  • STEP 7.Now add the milk and cream and give it a good mix. Make sure there are no lumps.
  • STEP 8.Now, add the boiled green peas (reserve some peas for garnishing) and mix it well.
  • STEP 9.Add 1 cup of the reserved water and mix it well.
  • STEP 10.Cover the pan and let it simmer on medium-low flame for 8-10 minutes. Finally, remove the lid and sprinkle some garam masala and sugar (optional). Stir it well and switch off the heat.
  • STEP 11.Garnish the methi matar malai with mint leaves and boiled peas.
  • STEP 12.Serve methi matar malai with naan, roti or rice.
Nutrition
value
207
calories per serving
15 g Fat8 g Protein9 g Carbs8 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    8g
  • Carbs
    9g
  • Fiber
    8g

MacroNutrients

  • Carbs
    9g
  • Protein
    8g
  • Fiber
    8g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    276mg
  • Iron
    6mg
  • Vitamin A
    6987mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    84mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    60mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    105mg
  • Manganese
    1mg
  • Phosphorus
    130mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Vineeta Jha