Methi Matar Malai | Fenugreek & Green Peas in Buttery Creamy Sauce

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One of the most popular Punjabi North Indian dishes, Methi Matar Malai tops many restaurant menus. The rich creamy texture of its delectable gravy, loaded with a perfect balance of sweetness and slight bitterness from the fenugreek, truly makes it a gastronome's delight. Whether you are looking for a curry dish to be served in a party or to be carried in the lunch box, Methi Matar Malai is sure to always come out as a winner. The best part is, being on a much sweeter side in taste, it is often liked by kids too who otherwise despise green leafy vegetables, especially the likes of fenugreek and spinach. So, do give it a try once; pair with plain roti, naan or rice and I assure, you will just fall in love with this aromatic & mildly flavored delicacy.


Methi Matar Malai


Ingredients
Methi Matar Malai

Cleaned and chopped fenugreek leaves - 2 cups
Green chilies (finely chopped) - 2
Boiled peas - 1/2 cup
Garlic cloves - 3 to 4
Ginger - 1 inch piece
Onion (sliced) - 2 medium sized
Cashews - 10 to 12
Poppy seeds (khus khus) - 1 tbsp
Salt - as per taste
Black pepper corns - 10 to 12
Cinnamon -1/2 inch
Cloves - 3 to 4
Green cardamoms - 4
Mace - 1 to 2 blades
Bay leaf - 1
Star anise - 1/2
Dried fenugreek powder (kasoori methi powder) -1 tsp
Sugar - 1 to 2 tsp (depending on your taste)
Milk - 1/2 cup
Fresh cream - 1/2 cup
Oil - 1 tbsp


Methi Matar Malai


Method

Methi Matar Malai


1. First blanch the chopped fenugreek leaves. Squeeze out all the water and set them aside.
2. Bring some water to a boil in a saucepan. Add in sliced onions, cashews, poppy seeds, ginger, garlic, cloves, cinnamon stick, cloves, bay leaf, mace, cumin seeds, star anise and black pepper corns. Boil until sharpness of onions is gone and cashews have become tender.
3. Make a paste of onion cashew mixture along with green chilies and strain it well to get rid of any residues of spices or ginger and garlic.
4. In a wok, heat oil. Add in the onion paste and saute until the color changes to pale brown and oil starts separating.
5. Next, add in blanched fenugreek leaves and saute well for about 2 to 3 minutes.
6. Now is the time to add in milk. Mix everything well.
7. When the gravy comes to a boil, add boiled peas and sugar. Let the gravy simmer for a while after which add in the cream and switch off the flame. Season with some kasoori methi and garam masala.
8. Serve it hot with roti, paratha or naan.



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