Methi Matar Malai Recipe – Sharmis Passions

Malai Methi Matar is a North Indian curry that is perfectly blended with the richness of cream (malai), subtle bitterness of fresh fenugreek leaves (Methi), and natural sweetness of green peas (matar). This flavor some dish balances the flavors and serves as a comforting meal on a tiring day.

The best part about this dish is that it pairs well with almost everything. Roti, naan, paranthas, and even a simple bowl of steamed rice. The creaminess blends well with the bitterness of the methi and the peas, adding its own burst of sweetness, making every bite soulful.

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About Malai Methi Matar

The charm of the gravy is much beyond the taste. The fresh methi leaves blend with cream and peas give a wholesome yet indulging gravy for a weekend lunch or a lazy Sunday. Since it is a simple gravy with no exotic ingredients, this recipe holds a special place in our kitchen, especially during winter.

This homely and royal gravy is a usual recipe, very popular in northern India. During winters, the market is buzzing with a fresh bunch of methi leaves with a jute string around, and green peas piled up in every nook and corner. The winter season means peas being shelled and stored for the next few weeks in every household.

The gravy holds the flavours of cashews, onions, and a mild spice mix, giving it a rich and delicious, balanced feel. Every ingredient plays its role perfectly. The methi being bitter in nature, blends without being overpowering, while the peas add their gentle sweetness and cream ties everything together, making it silky smooth and flavoursome.

At our end, Malai Methi Matar is one such recipe that peeps into our place almost every weekend when peas are in season. The gravy looks special, but it is one of the comforting meals that we indulge in after a long week.

Every spoonful reminds me of how Amma made this delicious dish once when we had a sudden guest arrival at our place. We had nothing in stock except peas. Methi was a staple food, and cream was always stored in our freezer. And that’s how this magical gravy becomes our staple food every weekend during the winter.

Malai Methi Matar Ingredients

• Methi leaves – the star of the gravy, bring in their own slight version of bitterness and earthy flavour. Use fresh leaves for amazing flavours.
• Peas – Peas here add their own sweetness to the gravy. I have used fresh ones. Pressure cook them or steam them before using. If you are using frozen, you can skip the steaming step.
• Ginger garlic paste – It gives a balance and depth to the base.
• Fresh cream – This helps in masking the bitterness and adds its own silkiness to the gravy.
• Garam masala powder – This is important as it adds its own flavours to the gravy.
• Milk – You can use milk to adjust the consistency.
• Kasoori methi – This can be used in the last step to enhance the flavour of the dish.
• Whole Garam Masala (Cumin seeds, cloves, Cinnamon Stick) – The whole garam masala gives the gravy a nutty flavour.
• Cashews – They add creaminess to the gravy.
• Onions – This forms the base of the gravy. Its subtle sweetness blends well with other ingredients. You can chop the onions too if you don’t like the sliced form.
• Green chillies – You can use green chilies to add a mild spice to the gravy.

How to make Methi Matar Malai Recipe Step by Step

1.Clean methi leaves, chop it roughly, Set aside. Steam cook matar, you can pressure cook too, Set aside. Take a pan add a teaspoon of oil and saute onions till transparent, then add green chili.

2.Cool down and Transfer to a mixer jar along with cashews and grind to a smooth paste, Set aside. Dry saute methi leaves for 2 minutes until it shrinks.

3.Heat oil in a pan, add jeera, cinnamon, cloves let it crackle, then add ginger garlic paste saute for a minute. Then add onion cashew paste, saute for 2 minutes in low flame.

4.Then add peas and sauted methi leaves, cook for 2 minutes until it becomes slightly thick. Add garam masala powder.

5.Add fresh cream,required salt and simmer for a good 5 minutes.

6.Then add milk, Let the gravy boil in low flame for 2 minutes. Add kasoori methi and switch off.

Serve with phulka or veg pulao or plain steamed basmati rice.

Expert Tips

• Blanch the bitterness – You can blanch the leaves in hot water with a pinch of salt to reduce the bitterness before adding them to the gravy.
• Use Fresh cream – Full-fat cream (malai) gives a rich texture. It is advisable to avoid low-fat cream as it might lead to curdling.
• Cashew paste – Soak cashews for 20 minutes in hot water and grind them into a fine paste. You are giving your gravy a naturally sweet, creamy base.
• Don’t overcook peas – always add the peas in the end to keep their sweetness and bite intact.
• Spice level – The gravy flavors are mild by nature. It is advisable not to overpower it with green chilies.

Serving & Storage

You can serve Methi Malai Matar with butter naan, wheat paranthas, tandoori rotis, or even with a simple bowl of jeera rice. Drizzle some fresh cream and Kasoori methi in the end for a restaurant finish.

You can store the leftovers in an airtight container in the refrigerator for 2 days. Freezing is not applicable as the peas might lose their flavours. You can reheat it on a low flame and add milk or cream to bring back the silky consistency.

FAQS

1.Can I use dried methi leaves (kasuri methi) instead of fresh methi?

Yes! But it is always advisable to go with fresh methi leaves. You can use 2-3 tsps of Kasoori methi. Crush them between your palms before adding to the gravy for maximum flavours.

2.Can I make it vegan?

Absolutely. You can replace the cream with cashew paste or coconut cream. And also, you can replace ghee with oil. The flavours will surely be different but delicious.

3.Is this dish kid-friendly?

Yes, it is a kid-friendly dish. The mild and creamy texture of the gravy is a perfect match for kid’s taste bud. You can skip green chillies if you are making it for children.

4.Can I freeze Methi Matar Malai?

We don’t recommend freezing the gravy as the cream tends to split, and the peas might lose their crunch. It is advisable to enjoy fresh.

5.How do I reduce the richness if I don’t want it too creamy?

You can mix cream with milk and skip adding extra malai while serv

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