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Methi Matar Malai
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A picture of Methi Matar Malai.

Methi Matar Malai

The Red Plate Chronicles
The Red Plate Chronicles @cook_17522469
Bangalore, India

#itsprocessoverproduct I enjoy my green leafy vegetables and I'm always looking for different recipes to include them in my family's diet. I guess, I inherited this trait from my mom. I use methi very often and methi matar malai is something everyone in my family relishes.
.
This dish is believed to have originated in the Punjab region with the main intention of including local fresh produce like green leafy vegetables and dairy into diet. The iron-rich greens and protein-packed cashew nuts in a flavourful and creamy gravy makes for a tempting accompaniment to any flat bread. The bitterness of fenugreek leaves is balanced by the sweetness of green peas, cashew nuts, fresh cream and the perfect blend of aromat spices.
.
This is my contribution to the second phase
.
To see more of my work, follow on
Instagram- @TheRedPlateChronicles
Facebook - TheRedPlateChronicles
Wordpress - http://theredplatechronicles.home.blog
Love
M❤️

#itsprocessoverproduct I enjoy my green leafy vegetables and I'm always looking for different recipes to include them in my family's diet. I guess, I inherited this trait from my mom. I use methi very often and methi matar malai is something everyone in my family relishes.
.
This dish is believed to have originated in the Punjab region with the main intention of including local fresh produce like green leafy vegetables and dairy into diet. The iron-rich greens and protein-packed cashew nuts in a flavourful and creamy gravy makes for a tempting accompaniment to any flat bread. The bitterness of fenugreek leaves is balanced by the sweetness of green peas, cashew nuts, fresh cream and the perfect blend of aromat spices.
.
This is my contribution to the second phase
.
To see more of my work, follow on
Instagram- @TheRedPlateChronicles
Facebook - TheRedPlateChronicles
Wordpress - http://theredplatechronicles.home.blog
Love
M❤️

Read more

Methi Matar Malai

The Red Plate Chronicles
The Red Plate Chronicles @cook_17522469
Bangalore, India

#itsprocessoverproduct I enjoy my green leafy vegetables and I'm always looking for different recipes to include them in my family's diet. I guess, I inherited this trait from my mom. I use methi very often and methi matar malai is something everyone in my family relishes.
.
This dish is believed to have originated in the Punjab region with the main intention of including local fresh produce like green leafy vegetables and dairy into diet. The iron-rich greens and protein-packed cashew nuts in a flavourful and creamy gravy makes for a tempting accompaniment to any flat bread. The bitterness of fenugreek leaves is balanced by the sweetness of green peas, cashew nuts, fresh cream and the perfect blend of aromat spices.
.
This is my contribution to the second phase
.
To see more of my work, follow on
Instagram- @TheRedPlateChronicles
Facebook - TheRedPlateChronicles
Wordpress - http://theredplatechronicles.home.blog
Love
M❤️

#itsprocessoverproduct I enjoy my green leafy vegetables and I'm always looking for different recipes to include them in my family's diet. I guess, I inherited this trait from my mom. I use methi very often and methi matar malai is something everyone in my family relishes.
.
This dish is believed to have originated in the Punjab region with the main intention of including local fresh produce like green leafy vegetables and dairy into diet. The iron-rich greens and protein-packed cashew nuts in a flavourful and creamy gravy makes for a tempting accompaniment to any flat bread. The bitterness of fenugreek leaves is balanced by the sweetness of green peas, cashew nuts, fresh cream and the perfect blend of aromat spices.
.
This is my contribution to the second phase
.
To see more of my work, follow on
Instagram- @TheRedPlateChronicles
Facebook - TheRedPlateChronicles
Wordpress - http://theredplatechronicles.home.blog
Love
M❤️

Read more
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Ingredients

60min
4 servings
  • 1 Bunchmethi/fenugreek leaves
  • 1/2 cupGreen peas - fresh or frozen
  • 2 tbspOil
  • 1/4 tspCumin seeds
  • 1Black cardamom
  • 2Clove
  • 1/2 inchCinnamon
  • 2Green chillies slit
  • 1mediumOnion finely chopped
  • 1 tspGinger-garlic paste
  • 1/4 tspSalt
  • 12-15/ 1tbsp Cashew nuts
  • 1/4 cupFresh cream
  • 1/4 tspGaram masala
  • 1/4 tspSugar
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Steps

60min
  1. 1

    Wash methi leaves. Thaw frozen peas in a bowl of water. Soak cashew nuts in water for atleast 30 minutes.

    A picture of step 1 of Methi Matar Malai.
  2. 2

    Roughly chop methi leaves. Finely chop the onion. Slit the green chillies. Drain water from the green peas.

    A picture of step 2 of Methi Matar Malai.
  3. 3

    Heat 1tbsp oil in a wok. Add cumin seeds, black cardamom, cloves, cinnamon and slit green chillies. Saute for a minute.

    A picture of step 3 of Methi Matar Malai.
  4. 4

    Add finely chopped onion and salt. Saute for a minute.

    A picture of step 4 of Methi Matar Malai.
  5. 5

    Add ginger-garlic paste and sure until onions turn translucent.

    A picture of step 5 of Methi Matar Malai.
  6. 6

    Once the onions turn translucent, turn off heat. Allow to cool.

    A picture of step 6 of Methi Matar Malai.
  7. 7

    Transfer the contents to a mixer jar. Add the soaked cashew nuts and 1tbsp of water it was soaked in, to get the mixer going.

    A picture of step 7 of Methi Matar Malai.
  8. 8

    Blend to a fine paste.

    A picture of step 8 of Methi Matar Malai.
  9. 9

    Heat 1tbsp oil in the same wok. Transfer the onion paste to the wok. Saute for a minute.

    A picture of step 9 of Methi Matar Malai.
  10. 10

    Add 1/2cup water and mix well.

    A picture of step 10 of Methi Matar Malai.
  11. 11

    Add the roughly chopped fenugreek leaves. Mix well. Cover & cook for 8-10 minutes with stirring occassionally.

    A picture of step 11 of Methi Matar Malai.
  12. 12

    Add the green peas and mix well. Bring it to a boil.

    A picture of step 12 of Methi Matar Malai.
  13. 13

    Add garam masala powder and sugar. Mix well. Cook for a minute.

    A picture of step 13 of Methi Matar Malai.
  14. 14

    Add fresh cream and mix well.

    A picture of step 14 of Methi Matar Malai.
  15. 15

    Bring to a boil. Turn off heat and serve with rotis, chapatis, phulkas, parathas, naan or jowar rotis.

    A picture of step 15 of Methi Matar Malai.
  16. 16

    Tips & Tricks:
    Pick methi leaves with rounder leaves. The pointed leaf variety is known for being bitter.
    If using fresh peas, boil them seperately in water, and then add to the curry.
    If you want to remove the bitterness of methi, boil it separately in water for a few minutes. Strain and then add the methi leaves to the curry.

  17. 17

    Variations:
    Add finely chopped tomatoes, turmeric and red chilli powder while sauteing onions. This will yield a slightly yellow-coloured gravy than the traditionally white gravy.
    While the full flavour of the gravy is experienced with fresh cream, for a vegan version, fresh cream in the gravy can be substituted with an additional tablespoon of soaked cashew nuts ground with sauteed onion.

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The Red Plate Chronicles
The Red Plate Chronicles @cook_17522469
on July 11, 2019 10:39
Bangalore, India
Story of "The Red Plate Chronicles"❤️I'm Meena - an architect by education, a home-cook with 17+years of cooking experience, an amateur marathoner, mom to a teenager, wife to a great husband. They are the center of my universe!💜It is the journey of my kitchen adventures. I'll be sharing recipes of dishes I enjoyed making and that are for everyday cooking as well as party favourites.💙What to expect in my recipes?Lacto-Ova Vegetarian RecipesNo WheatNo PeanutsNo SoyEggs OcassionallyCoconut Rarely💚Born & brought up in 4 states of India & then marrying A & shifting continents, I adapted to varied cuisines & they have become such an integral part of us that it becomes difficult to distinguish them apart. Currently, Bangalore is the place we call "home".💛Are you haunted by the question, "What's cooking?". If yes, then you can relate to me. There are days I don't get off my bed in the morning until I know what I'm cooking for breakfast and lunch that day. During the time my son was appearing for board exams and I was keeping him away from eating outside; I took up the challenge of learning one new recipe & not repeating any dish for 30 days straight! That meant coming up with 90 different dishes including variations in recipes.😅 Soon, it became difficult to keep track of what I had cooked so far. Thus began this documentation.🧡While I continue with my adventure, I'm glad you all joined along, appreciated and enjoyed my work. Here's to a long journey ahead!🥂LoveM❤️
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Keywords

Chilies Onion Pea Ginger Masala Fenugreek Garlic

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