Methi Matar Malai Recipe- A vegetarian delight2014-02-15
- Prep Time : 15m
- Cook Time : 12m
- Ready In : 30m
Methi Matar Malai the mere mention of those melodious words make my son go- make it now, make it now! Too much alliteration isn’t it? But I ain’t exaggerating!
Made with fresh Methi (Fenugreek leaves), fresh matar (Peas) and Malai (cream) this delicious dish is to die for.
A vegetarian delight oft ordered in restaurants, this recipe will deliver to you restaurant style taste in mere minutes.
Please please keep it in your party collection- it is fabulous.
- Fresh methi (fenugreek leaves)- 1 large bunch, about 2 cups, cleaned
- Peas- 1 cup
- Onion- 1/4 cup
- Fresh ginger- 1 inch
- Khuskhus ( poppy seeds)- 2 tsp
- Green chilli- 1
- Cinnamon- 1 inch
- Green cardamom- 2
- Cloves- 2
- Cashew nuts- 2 tbsp
- Cumin seeds(jeera)- 1 tsp
- Hing (Asafoetida)- 1 pinch
- Red chilli- 1
- Salt- to taste
- Yoghurt- 2 tsp or Amchur powder- 1/2 tsp
- Cream - 1/2 cup
- Ghee- 1 tsp
- Oil- 1 tsp
Clean the methi. It is usually available in bunches. Break off the stem along with the leaves where it is tender and breaks easily with your thumb. Wash in several changes of water till the water is clean and chop finely. Keep aside.
Roast the poppy seeds for a minute or so to make the raw smell disappear and then boil it in water for 10 minutes. It is not easy to make a paste of khuskhus(poppy seeds). But if you use this method, it is easily done.
Make a paste of the onion, ginger, green chilli, cashew nuts, cinnamon, pepper, cloves & the boiled poppy seeds.
Separately, boil or microwave the peas.
In a wok, add the ghee and oil. When hot, add in the cumin seeds, red chilli and asafoetida.
Add in the onion paste, add salt and fry for 5-7 minutes on gentle heat till the raw smell goes off. Never ever undercook onions or burn them. That spells DISASTER.
Add in the chopped methi leaves, boiled peas and 1/2 cup warm water.
Mix well. Cover and cook for 5-7 minutes until the methi wilts, which is a sure sign of being cooked.
Now the dish has a variety of flavours going on there- 1. Bitter (ever so slightly) from the Methi 2. Sweet-ishness from the peas and the cream yet to be added, 3. Sharpness from ginger and the spices, 4.Heat from the chilli. What it does lack at this stage and this dish, in my opinion is some tartness. Most versions that you will find are sorely lacking in this ingredient. This is to be resolved by adding in a couple of teaspoons of yoghurt or 1/2 a tsp of amchur( dry mango Powder. Add whatever you have on hand.
Mix well. Add in the cream. Let cook for 2-3 minutes on a low flame, so that the mixture does not split.
For more methi recipes, please check: